This Paleo Chocolate Hazelnut Pie has a rich chocolate hazelnut filling on top of a delicious crust, made from dates and coconut. Gluten free.
Recipe
Paleo Chocolate Hazelnut Pie
Ingredients
Crust:
- ¾ cup pecans, chopped
- 6 large Medjool dates, pitted
- ¾ cup unsweetened shredded coconut
- 2 tablespoon butter
- 1 teaspoon vanilla extract
Hazelnut filling:
- 1 cup hazelnut butter, recipe here*
- 6 large Medjool dates, pitted
- 4 tablespoon coconut oil, melted
- 1 cup plain Greek yoghurt, or coconut cream from a can of chilled coconut milk
- 4 tablespoon raw cacao powder
- 1 tablespoon vanilla extract
- pinch fine himalayan salt
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Instructions
Crust:
- Line the bottom of a round 8-inch removable bottom pan with parchment paper.
- In a blender or food processor process the dates until creamy and smooth.
- Add the pecans, shredded coconut, butter and vanilla extract, and pulse to combine ingredients.
- Spread mixture evenly onto the bottom of the prepared pan.
Hazelnut filling:
- In a blender or food processor, process dates until creamy and smooth.
- Add hazelnut butter, coconut oil, yogurt, cacao powder, vanilla extract and salt and process until smooth.
- Pour mixture over the crust and freeze for about 4 hours. Keep frozen.
Notes
Keep stored in the fridge.
Nutrition per serving
Calories: 338kcalProtein: 4.7gFat: 27.2gSaturated Fat: 10gSugar: 17.7gFiber: 5.6gCarbohydrates: 24.7gNet Carbs: 19.1g
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