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Nocciolato Hazelnut Cream Pie
[Vegan]

Author Bio

Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I'm a food enthusiast who... Read More

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A slice of Nocciolato Hazelnut Cream Pie with a rich, creamy filling and a hazelnut-date crust, garnished with shaved vegan nougat.

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Hazelnuts

Nocciolato Hazelnut Cream Pie [Vegan]

Dairy Free

This hazelnut cream pie is a stunner to look at and surprisingly easy to make! Hazelnuts and sticky dates make up the no-bake crust, which is then topped with a silky, hazelnut-chocolate-nougat cream. Taste or appearance, this pie is nothing short of mesmerizing.

Ingredients You Need for Nocciolato Hazelnut Cream Pie [Vegan]

For the No-Bake Crust:

2 1/2 cups peeled hazelnuts
16 Medjool dates

For the Filling:

1 1/2 cups peeled hazelnuts
1 cup vegan chocolate spread (omit hazelnuts from recipe)
3 ounces vegan nougat, shaved plus more for garnish
14-ounce package silken tofu

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How to Prepare Nocciolato Hazelnut Cream Pie [Vegan]

To make the crust, combine hazelnuts and dates in a blender or food processor and blend until you have a dough-like texture. It doesn't have to stay completely together – it will once you press it into a crust.
Prepare a 7-inch springform pan with parchment paper or a little oil. Put the hazelnut-date mixture into the springform and press it firmly onto the bottom.
Back to the blender, combine hazelnuts, silken tofu, and vegan chocolate spread. Blend all until smooth. Now mix this in a bowl with shaved vegan nougat until you reached a smooth and creamy texture. Put the filling on top of the dough, and garnish with more vegan nougat. Put in freezer to chill, allow to soften a bit before enjoying.