Vegan Double Chocolate and Hazelnut Layered Pie

Vegan Double Chocolate and Hazelnut Layered Pie

Vegan Double Chocolate and Hazelnut Layered Pie

Preparation time: 35 minutes
Cooking time: 15 minutes
Servings: 12
This impressive layered pie is vegan, gluten-free and doesn't require any cooking. What's more is that it's easy to make!

Ingredients

Pie

  • 1 1/2 cup PRANA organic raw European almonds
  • 3/4 cup PRANA organic raw shelled pistachios
  • 1/4 cup PRANA organic shelled hemp seeds
  • 12 PRANA organic Medjool dates, pitted
  • 1 1/2 tbsp PRANA organic coconut oil
  • 1 tbsp PRANA organic raw cacao powder
  • 1 tbsp PRANA organic hazelnut butter
  • 1 pinch sea salt

Hazelnut Chocolate Mousse

  • 1 1/3 cup PRANA organic chocolate chunks, 70% cacao
  • 1/4 cup PRANA organic hazelnut butter
  • 1 1/4 cup coconut milk
  • 3 tbsp maple syrup
  • 1 tbsp ground vanilla
  • 1 generous pinch sea salt

White Chocolate Cream

  • 1 cup PRANA organic non-roasted cashews
  • 1 cup coconut milk
  • 1/4 cup maple syrup
  • 1 1/2 tbsp sunflower or soya lecithin
  • 1/4 cup PRANA organic coconut oil
  • 1/4 cup cacao butter
  • 1/4 tsp ground vanilla
  • 1 pinch sea salt

Preparation

Pie

  1. Preheat the oven to 350°F (180°C) and line a 10" springform pan with plastic wrap.
  2. Spread the almonds and pistachios on separate baking sheets and roast for 15 minutes, stirring once halfway through. Set aside to cool. Reserve 1/4 cup of roasted pistachios for garnish.
  3. In a food processor, coarsely mix the roasted almonds, 1/2 cup of roasted pistachios and hemp seeds. Pour into a large bowl and set aside.
  4. Put the dates in the food processor with the coconut oil, cocoa, hazelnut butter and salt, and mix to form a dough.
  5. Using your hands, combine the dough with the nut mixture and form a ball.
  6. Press the dough into the springform pan. 
  7. Refrigerate while you prepare the filling.

Hazelnut Chocolate Mousse

  1. Melt the chocolate in a bain marie.
  2. In a large bowl, combine all ingredients with a whisk and slowly pour in the melted chocolate. Whisk until the mixture becomes light and smooth.
  3. Pour the mixture over the cooled pie crust and cover with plastic wrap.
  4. Refrigerate for about 4 hours, until the mousse has hardened.

White Chocolate Cream

  1. Soak cashews 45 minutes and drain, discarding the soaking water.
  2. In a high speed blender, put all ingredients and blend until it becomes a thick cream (about 1 minute).
  3. Pour the cream over the chocolate mousse layer and cover with plastic wrap.
  4. Refrigerate for few hours until it has hardened (you can place in the freezer to speed up this step).
  5. Garnish with the remaining 1/4 cup of roasted pistachios, coarsely chopped. 
  6. Store in refrigerator covered with plastic wrap. Serve cold (after about 6 hours of refrigeration).
1 Comment(s)
Vicki Blanchard
These recipes are amazing! So many wonderful ideas. Keep them coming! Thank you
Reply Jul 26, 2018 01:30