Ingredients

Crust

1 cup walnuts
1 cup hazelnuts
1 loosely packed cup pitted medjool dates
1/4 cup raw cacao powder
1 tsp salt
1 tbsp maple syrup

In a food processor fitted with ‘s’ blade, process walnuts, hazelnuts, and salt until fine crumb. DO NOT overprocess, or walnuts will start to release oil and the crust will get bad-sticky and you’ll look like this -> :’( The hazelnuts will stay a bit chunkier, but trust me that’s ok. Stop blending as soon as it’s crumb-y. Add dates, and process until it sticks together when you pinch a bit in your fingers. Add cacao and process until mixed. Add maple syrup and blend once more real quick until incorporated and sticky. Press into bottom of spring-form pan. A fun trick is to line the bottom of your pan with parchment paper for easy removal later.

Pop that sucker into the freezer while you whip up the filling part. Don’t forget to eat a handful of the crust, it’ll taste like a brownie when you squish it together.

Nutella Filling of Deliciousness

1 cup raw cashews
1 cup raw hazelnuts
1/2 cup coconut oil, melted
1/2 cup maple syrup
1/2 cup water
1/2 cup raw cacao powder
1 1/2 tsp salt
optional: 1 tbsp cold pressed hazelnut oil, or few drops hazelnut extract
additional: 1-2 tbsp extra water, to blend well

Soak your nuts, bitches. If you’re blending with a Vitamix, Blendtect or other high speed blender, you can get away with soaking 1/2-1 hour. If your blender is a bit less space-age, you should soak 2+hours. You can even soak overnight in the fridge, if you wanna get as creamy as possible.

Place drained, soaked nuts and remaining ingredients in blender. Starting at the lowest speed, work your way gradually up to the highest speed you can get, stirring as needed, to achieve creamy, creamy, deliciousness. You can totally add a few extra tablespoons of water if you need to keep things blending smoothly.

Because the hazelnuts are super hard, the mixture may still have a bit of a grain to it, but that’s cool.

Pour mixture on top of crust, return to freezer until solid. Serve at just below room temp, it’s easiest to cut if it’s refrigerator-cold.

Pro-tip: For super magic easy removal of spring-form pan – DO IT WHILE THE PIE IS STILL FROZEN. Nothing will stick to the sides of your pan, and you’ll be a seriously happy camper. Just sayin’.

BONUS Chocolate Ganache Topping

1 part coconut oil, melted
1 part raw cacao powder
1/2 part maple syrup
pinch salt

Melt + whisk everything together. Drizzle on top of pie before chilling for fancy swirly decorations, or just drizzle over prior to serving.

 

Delicious Recipe courtesy of:
Raw Vegan Recipes – Facebook Page