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.

Nocciolato Hazelnut Cream Pie [Vegan]



Cooking Time




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


  1. 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.
  2. 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.
  3. 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.

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