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
- Preheat the oven to 350°F (180°C) and line a 10" springform pan with plastic wrap.
- 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.
- 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.
- Put the dates in the food processor with the coconut oil, cocoa, hazelnut butter and salt, and mix to form a dough.
- Using your hands, combine the dough with the nut mixture and form a ball.
- Press the dough into the springform pan.
- Refrigerate while you prepare the filling.
Hazelnut Chocolate Mousse
- Melt the chocolate in a bain marie.
- 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.
- Pour the mixture over the cooled pie crust and cover with plastic wrap.
- Refrigerate for about 4 hours, until the mousse has hardened.
White Chocolate Cream
- Soak cashews 45 minutes and drain, discarding the soaking water.
- In a high speed blender, put all ingredients and blend until it becomes a thick cream (about 1 minute).
- Pour the cream over the chocolate mousse layer and cover with plastic wrap.
- Refrigerate for few hours until it has hardened (you can place in the freezer to speed up this step).
- Garnish with the remaining 1/4 cup of roasted pistachios, coarsely chopped.
- 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
Jul 25, 2018 21:30