Raw Vegan Nutella Cream Pie

by Ainslie on September 8, 2012

I mean, technically it’s a raw chocolate hazelnut cream pie, but we all have this thing about nutella, don’t we? Like, I say “nutella” and you’ll probably trip over your face running fast to get a piece of this pie. So, that’s what we’re calling it. Because that’s what nutella is, minus the garbage oils and gross dairy – chocolate, and hazelnut.

Long story short, we kept asking my dad what kind of cake he wanted for his birthday, and he kept saying “angel food cake,” and my mom and I were like “…yeah, no, that’s not going to happen unless you go to the grocery store and buy yourself one and do some secret eating sooooooooo…what do you REALLY want for your birthday cake?”

And because I’m not the worst daughter ever, and I know he loves nutella/chocolate-hazelnut stuff I was like, how about a raw vegan nutella cream pie (hint: pie is the other key ingredient here) and he was like, yeahokomnomnomnom, and here we are.

I mean, it all went down something like that anyway.

Plus, there’s some seriously awesome raw, cold pressed hazelnut oil being produced on Salt Spring Island now, and I got a little bottle, and I needed somewhere to try it out. Needed.

So, I swear to bananas that this thing is easier than how fancy it looks. I used a Vitamix turbo-charged-space-rocket-ship-super-fancy blender, but, like, you don’t even really need one of those. Just make sure you soak your nuts for a good few hours. And who doesn’t like soaking their nuts, amirite guys?

Hhhaaaaanyways. Recipe.

Raw Vegan Nutella Cream Pie

Raw Vegan Chocolate Hazelnut Cream Pie


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.

And then you omnomnom it down until you don’t even want to think about chocolate until…tomorrow…for breakfast…maybe. Hotdamn chocolate and hazelnuts are good together. Mrrrrrowr.

{ 15 comments… read them below or add one }

Esther September 8, 2012 at 09:31

Wow. I need to make this immediately.


Ainslie September 9, 2012 at 15:33

I really recommend that you do. SO. GOOD.


Esther September 27, 2012 at 17:10

Yes. SO GOOD is right!


Sarina @ Earthgiven September 8, 2012 at 21:38

I have missed your posts, lady! Glad to have you back. And what a treat you gave us, thanks! Mmmmm I will definitely be making raw pie soon!


Ainslie September 9, 2012 at 15:51

Aww, thanks, it’s great to hear from you. It’s good to be back on here, summer was crazy and went by so fast! Hmm, maybe I should do a summer food recap. Look forward to seeing your raw pie creations too.


Robert September 9, 2012 at 15:07

haha, COOL!!!

i just discovered your blog!
i’m going to try a TON of these out in the coming weeks.

haha… i’m giddy… for reals.



Ainslie September 9, 2012 at 20:46

ha, glad you like. enjoy!


janet @ the taste space September 9, 2012 at 20:43

Love, love, love this! I have made raw cheesecakes before but never with chocolate. I should remedy that pronto. :)


Ainslie September 9, 2012 at 20:53

Haha, Janet, you must remedy that immediately! It’s a crazy intense/rich chocolate hit. Delicious.


Kiki October 21, 2012 at 23:01

OMG I want to lick my screen. This looks amazing and I love your way with words. Now I have discovered your blog, I will be a regular reader!


Ainslie October 23, 2012 at 15:12

Aww, thanks so much Kiki, happy to have you here and glad you like what you’ve found!


Nic April 22, 2013 at 02:18

I need this in my life right now! And that ganache sounds perfect! How would I make it raspberry ganache? Just like smush raspberries into it, or is there another secret ganache way to do it?


Ainslie April 23, 2013 at 12:59

You could definitely smoosh some raspberries into the chocolate ganache for a raspberry/chocolate ganache, that could work. Or if you wanted something raspberry only, you could smoosh up some raspberries with maple syrup or agave, for a raspberry sauce.


Pennie June 19, 2013 at 00:58

That looks and sounds so amazing and delicious.. but I don’t even want to THINK how many calories it must have in it!! Did you ever figure that number out? or just decide to hike an extra 200 miles next week to burn it off.. LOL ;-)


Adrien June 19, 2013 at 03:56

Looks like an awesome recipe: wrote it down in my recipe book to be done for sure! :)
How many does this recipe serve?


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