Hazelnut chocolate coconut cream pie…there are no words! Rich creamy indulgent, fudgy, nutty, lightly chocolaty deliciousness!
I made this a few weeks back and intended to share it..well a few weeks back but I’ve been distracted by Christmas shopping and what not! That’s my excuse and I’m sticking to it.
I wanted to share a couple of more ideas for Christmas dessert and sure if you don’t make it for Christmas what better way to ring in the New Year. This is most definitely a crowd pleaser. It serves 10 but it’s so rich you could easily squeeze 12 servings out of it!
Although a little time consuming to make, it’s really just a waiting game. With the help of your food processor it’s a cinch to put together. A word of warning or rather of importance; you must use a good quality non stick tin with a loose bottom or removing the masterpiece from the tin will be a little difficult.
I’ve decided to take a further step back from all the cooking and dessert making, at least for my own family. No doubt there will be some last minute requests which with most of this week off work I won’t mind fulfilling. I had WAT too many holiday days to get through so I’ve pretty much got one day of work and then I’m off until the 5th of January!!! I almost feel like I’m in school with such a long break ahead of me!
I make so many different treats and desserts all year round I’ve decided to be the commi chef this year which means I’ll most likely get myself a wee little lie on rather than getting up at 6am to cook the turkey this year.
I feel like I’m waffling and going way off track. Back to the pie. This one was inspired by my love for the hazelnut and chocolate combination and was adapted from one of my all time favourites…the almond butter cream pie! I’ll definitely have to make a more classic, albeit healthier version of the classic peanut butter pie in the New Year. Who doesn’t love the combination of nut butter and chocolate?! This one isn’t too chocolaty, the hazelnuts are definitely the star of the show. The toasted crunchy hazelnut baked base, the fudgy hazelnut filling and luscious Coyo topping…the three layers just work magically together.
I of course made use of a jar of Meridian hazelnut butter that they had sent to me along with a jar of their super handy mince pie filling; I promise I’ll have my cute little cookie mince pie filled cream topped cups up before the week is out. I have plenty of time on my hands later in the week so I have no reason not too!
What’s your favourite Christmas dessert of treat? Do you get involved in cooking on the day?
Chocolate Hazelnut Cream Pie
by Michelle Hunt
Prep Time: 1 hour
Cook Time: 15 minutes
Keywords: raw dessert hazelnuts dates
6080455
Ingredients (Serves 10)
For the Base
1.5 cups (150g) hazelnuts
1/2 cup (60g) ground almonds
1/4 cup (30g) coconut flour
2 tbsp (40g) honey or maple syrup
1/4 cup (55g) coconut oil, melted
For the Filling
1 cup (295g approx.) coconut cream (from the top of a can of full-fat coconut milk refrigerated overnight…may require more than one can!)
1/2 cup (120g) 100% natural no added sugar hazelnut butter
2 tbsp (28g) melted coconut oil
1/4 cup (80g) honey (or maple syrup for a vegan-friendly version!)
Pinch of Himalayan Rock Salt
1 tsp vanilla extract
Topping
1 tub (1/2 cup/125g) Vanilla Coyo
1 tub (1/2 cup/125g) Raw Cacao Coyo
Instructions
Preheat oven to 180C (350F).
Blend hazelnuts in your food processor to a coarse crumb. Add the remainder of ingredients and blend to combine.
Line an 8 inch round loose bottom tin with baking paper and lightly grease the bottom and sides with melted coconut oil.
Press the mixture into the tin, spread a little up the sides. Place a piece of parchment paper in on top of the base and fill with baking beans. Bake the base in the preheated oven for 15 minutes.
Remove and allow to cool for 10 minutes before removing the beans and leave to cool fully while you make the filling.
Rinse out your food processor.
Blend together all filling ingredients in the food processor and pour into the cooled base. Place in the fridge to set for an hour.
Remove the set pie from the tin before placing the Coyo on top.
Place spoonfuls of each of the Coyo yogurts on top of the set filling. Swirl them together a little using the end of a spoon or a blunt knife.
Place in the fridge to firm up for a further hour or overnight. Slice and serve topped with roast hazelnuts!
I don’t top the pie with the roast hazelnuts before slicing as they sink into the cream…purely aesthetics!
Will keep in the fridge for up to four days in a seal tight container.
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