This Chocolate Hazelnut Pudding Pie is Vegan, Gluten Free, and Grain Free…but tastes SO damn delicious. Plus you only need 6 Ingredients to make it!
For the Crust:
- 1 1/2 cup Hazelnuts
- 1/3 cup Medjool Dates, pitted
For the Chocolate Hazelnut Pudding:
- 1 cup Hazelnuts
- 1/2 cup Medjool Dates, pitted (see recipe notes for sweeter version)
- 12 oz Silken Tofu
- 1 tsp Vanilla Extract
- 1/2 cup Cacao Powder
- 1/2 tsp Salt
- 1/2 cup Hot Water
- 1/4 cup Cornstarch
- First, preheat your oven to 350F.
- While the oven is preheating, prepare the Pie Crust. Add 1 1/2 cups of Raw Hazelnuts (with the skin on) and process them in a Food Processor or High Speed Blender until they have formed a fine meal.
- Add in the pitted Medjool Dates and a pinch of Salt. Process again until a sticky and uniform “dough” forms.
- Press the “dough” evenly into a 9″ pie pan, and poke a few holes in it with a fork. Set aside.
- Next, prepare the Pie Filling. Spread 1 cup of Hazelnuts evenly over a baking sheet and roast them in the oven at 350F for 12-15 minutes. They will be fragrant and golden when they are finished.
- Carefully transfer the Hazelnuts to the center of a large dish towel, fold the towel over them, and “rub” the nuts in between the layers to remove their skins. (Note: This does not have to be perfect!)
- Then, add the de-skinned Nuts to a food processor or high speed blender and process until a smooth Nut Butter forms. You may have to scrape down the sides of the device a few times, but be patient! This took about 8 minutes for my food processor.
- While you are making your Hazelnut Butter, pop the Pie Crust into the oven and bake for 12-13 minutes. Remove from the oven, and turn the oven off.
- Once your Hazelnut Butter has formed, add the pitted Dates, Silken Tofu, Vanilla, Cacao Powder, and Salt to the food processor. Blend until smooth and thick.
- Transfer the Chocolate Hazelnut mixture to a medium saucepan over NO heat. In a small bowl, mix together the Cornstarch and Water. Add the Cornstarch mixture to the saucepan, and mix well.
- Once the two mixtures have evenly combined, turn the burner on to a medium-low heat. Once the mixture begins to “bubble,” cook the pudding for 5-8 minutes, whisking continuously. If you do not whisk frequently, the cornstarch may clump together.
- Transfer the Chocolate Hazelnut Pudding to the baked Pie Crust and spread it out evenly. Let the pie cool completely at room temperature, or in the fridge. Serve at room temperature, and top as desired! This pie is best enjoyed within 2 days, otherwise I would recommend freezing the leftovers and thawing as needed.
- If you would like to toast the Hazelnuts for the Pie Crust as well, you may do so (I did not). However, I would recommend toasting the Nuts for the Crust and Filling separately, as you want the Nuts to be warm when you make the Hazelnut Butter.
- This pie has more of a “dark chocolate” flavor to it. If you’d like it to be sweeter, use 2/3 cup of pitted Medjool Dates instead of 1/2 cup. You do not need to make any other modifications to the recipe.
- Hazelnuts can be expensive, so if you can only spare a few, you can substitute the nuts in the crust for a more affordable nut of your choice. Alternatively, if you have Unsweetened Hazelnut Butter on hand, you can use a heaping 1/2 cup of it in place of the Hazelnuts for the pie filling.
- Thank you to Minimalist Baker for the tips on how to make Hazelnut Butter. You can find her recipe here!