Cocoa Hazelnut Pie

thumbThis past weekend, the Paleos came over for dinner. That’s right, I had the chance to re-experiment with some caveman-esque dinner options to please both paleo and vegan bellies.  Not to toot my own horn or anything but…everything was pretty tasty.

I’ll dedicate this post to the dessert. It seems like my Sweet Tooth category has been expanding exclusively. Is it possible that I’m becoming a sweet rather than a salty? Gadzooks! Must be the time of the year.  So yes, the hubby and I had a BBQ this Sunday with some of our friends from CrossFit who, like the hubster himself, enjoy indulging themselves in yummy Paleo options.  I’ve really been enjoying finding veghead friendly Paleo recipes, so to draft up a foodie plan for the day didn’t leave me bewildered in the slightest.  There’s so many options out there, people.  Just need to be a little creative.  In an effort to shy away from my ever-growing collection of date-based desserts, I decided to go in another direction.  Am I ever glad I did, because the outcome was decadently delicious.

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What you need
** If you’re not concerned about keeping this dessert Paleo, you can substitute with your own oil and sugar of choice…but these ones are better!

2 cups of  hazelnuts

1/3 cup of shredded coconut and a little extra for garnishing

1/3 cup of raw cacao powder

1/3 cup of raw coconut sugar

2 tbsp of coconut oil

1  can full fat coconut milk (or 2 small cans)

280g of your favourite dark chocolate (basically two Lindt sized bars)

Berries of your choice

What to do
**If, like me, you just discovered the amazingness of a Blendtec or Vitamix, just drop in all your dry pie crust ingredients along with the melted coconut oil and pulse for a few seconds.  If using a traditional food processor, follow the instructions below.

  1. Preheat your oven to 350
  2. Process your hazelnuts and shredded coconut together in a blender until they become a fine meal, powder-like
  3. Add your cacao powder, coconut sugar and coconut oil, and blend again until combined
  4. Press your mixture into a  tart or pie pan and bake for 10-15 minutes. Set aside to cool
  5. In a small saucepan bring your coconut cream to a gentle simmer and add your chocolate, broken into pieces
  6. Stir continuously until smooth and velvety.  Pour your cocoa mixture on top of your pie crust and smooth out evenly
  7. Refrigerate for 2-3 hours, top with berries and shredded coconut to make it pretty, and enjoy!

Recipe inspired by Veggie Head

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