Peachy Palate's Hazelnut Chocolate Coconut Cream Pie

Chocolate Hazelnut Pie (3)


For the Base

1.5 cups (150g) hazelnuts

1/2 cup (60g) ground almonds

1/4 cup (30g) coconut flour

2 tbsp (40g) honey or maple syrup

1/4 cup (55g) coconut oil, melted

For the Filling

1 cup (295g approx.) coconut cream (from the top of a can of full-fat coconut milk refrigerated overnight…may require more than one can!)

1/2 cup (120g) 100% natural no added sugar hazelnut butter

2 tbsp (28g) melted coconut oil

1/4 cup (80g) honey (or maple syrup for a vegan-friendly version!)

Pinch of Himalayan Rock Salt

1 tsp vanilla extract


½ cup (1 tub or 125g) Vanilla Coyo,

½ cup (1 tub or 125g) Raw Cacao Coyo

Chocolate Hazelnut Pie


Preheat oven to 180C (350F).

Blend hazelnuts in your food processor to a coarse crumb. Add the remainder of ingredients and blend to combine.

Line an 8 inch round loose bottom tin with baking paper and lightly grease the bottom and sides with melted coconut oil.

Press the mixture into the tin, spread a little up the sides. Place a piece of parchment paper in on top of the base and fill with baking beans. Bake the base in the preheated oven for 15 minutes.

Remove and allow to cool for 10 minutes before removing the beans and leave to cool fully while you make the filling.

Rinse out your food processor.

Blend together all filling ingredients in the food processor and pour into the cooled base. Place in the fridge to set for an hour.

Remove the set pie from the tin before placing the coconut yogurt on top.

Place spoonfuls of each of the Coyo yogurts on top of the set filling. Swirl them together a little using the end of a spoon or a blunt knife.

Place in the fridge to firm up for a further hour or overnight. Slice and serve topped with roast hazelnuts!

I don't top the pie with the roast hazelnuts before slicing as they sink into the cream...purely aesthetics!

Will keep in the fridge for up to four days in a seal tight container.

Chocolate Hazelnut Pie (2)

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