Chocolate Hazelnut Pie



  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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  • Crust:
  • ¾ cup pecans
  • 6 large Medjool dates
  • ¾ cup unsweetened shredded coconut
  • 2 tbs butter
  • 1 tsp vanilla
  • Hazelnut filling:
  • 1 cup hazelnut butter (recipe on
  • 6 large Medjool dates
  • 4 tbs coconut oil (melted)
  • 1 cup plain yoghurt (I used Greek yogurt)
  • 4 tbs raw cacao powder
  • 1 tbs vanilla
  • pinch salt


Step 1

Crust: Remove the pits from the dates in a blender or food processor process the dates until smooth add the pecans, shredded coconut, butter and vanilla mix until combined spread the mixture evenly onto an 8 inch pie dish

Step 2

Hazelnut filling: remove the pits from the dates in a blender or food processor process the dates until smooth add hazelnut butter, coconut oil, plain yogurt, cacao powder, vanilla and salt process until you achieve a smooth consistency pour the mixture on top of the crust and freeze

Step 3

Pie has a very smooth consistency, similar to a cheesecake. Best to keep it frozen or it will be softer if kept in the fridge.

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Recipe Comments

Comments (2)

  1. posted by Kelly on February 3, 2013

    The website to make hazelnut butter is spelled wrong and even when you correct it, it doesn’t go anywhere :(

  2. posted by sadie.rose on June 6, 2013

    Absolutely fabulous. Went over well with the entire family

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