Almond Pulp Dark Chocolate Hazelnut Pie

Vegan Dark Chocolate Hazelnut Pie

Last Updated - October 22, 2022

Delicious almond pulp dark chocolate hazelnut pie that you can make within an hour. It is super easy and simple, and it is a pie that is worthy of indulgence. It is slightly sweet, salt, and very nutty. And it is vegan friendly!

Made with homemade graham crackers crust and it is filled with chocolate hazelnut flavor "cream." What I love about this recipe is I made the "cream" part from leftover almond pulp from homemade almond milk. But you can make it with any type of leftover nut pulp. When you make homemade almond milk or nut milk, you will have leftover nut pulp when you filter the milk. Oftentimes, people throw the pulp away because they are not sure what to do with it. You can now use that leftover pulp and make it into a cream fill into a pie. If you don't have leftover pulp, you can still make this recipe.

Why You Will LOVE this Almond Pulp Dark Chocolate Hazelnut Pie

  • Use your nut milk leftover grind and use it in the pie for zero waste living. 
  • A low amount of sugar was used in this pie. 
  • This recipe is vegan friendly. 
  • You can make this pie within an hour. 
  • Make the entire pie from scratch, and you only need eight ingredients. Super simple and easy. 

Almond Pulp Dark Chocolate Hazelnut Pie

Prep Time: 15 Minutes
Cook Time: 10 Minutes
Passive Time: 30 Minutes

Serving Size: 12


graham cracker Crust

1 Package of Honey graham cracker (9-10 sheets)
1/2 cup of coconut oil Melted

Pie Filling

2-3 Cups Of Nut Grinds From Nut Milk or 2-3 Cuts of Soaked Nuts
1/4 Cup Chocolate Hazelnut And Almond Spread
1 Tablespoon Maple Syrup
1-2 Tablespoon Nut Milk Or Water
1 Tablespoon Cacao Powder
1/2 Teaspoon Himalayan Salt

Optional Toppings

Chocolate Drips
Cacao Powder
Crushed Hazelnut


Pie Crust

1. Preheat the oven at 375F and lightly oil your pie pan.

2. Put your crackers in a food processor and process until it is a fine texture. If you don't have a food processor, you can put the graham crackers in a plastic bag. Let all the air out and steal it. Then use a rolling pin and gently smash your cracker. We are looking for a fine mill texture.

3. In a medium-size mixing bowl, add graham crackers and melted coconut oil together and mix it well.

4. Pour your mixture into your greased pie pan and press down with a flat-surfaced measuring cut. Press down and throughout the crust to ensure the graham cracker is compressed and even throughout.

5. Bake in the oven for 10 minutes or until golden brown. Then remove from the oven and let it cool down. You can either leave it on your countertop or put it in the fridge.

Pie Fill In

1. If you don't have almond pulp or other nut pulp, you can still make this recipe by soaking dried nuts for at least 12 hours. Recommend using nuts like cashew for the maximum creaminess.

2. While waiting for your crust is being baked, add your almond pulp or soaked nuts in a Vitamix or an immersion blender. Add about one tablespoon of water, and blend. If you are using soaked nuts, you will need to just add a little bit more. I personally find it easier to form a cream-like texture with an immersion blender. Remember, our goal is to blend until you get a cream-like texture.

3. Add your nut butter, maple syrup, salt, and cacao powder. Then blend again. Once you are done, give it a taste to see if it's to your liking. You may want to add more sugar or water based on your liking.

4. Then cover your pie filling and put it in the fridge.

5. Once your graham cracker pie crust cools down, add your fill in. Make sure you smooth it out in the end and make sure it is even. Then add optional toppings.

6. If you are not ready to serve the pie just yet, cover it and put it in the fridge until it is ready to be served.

dark chocolate pie

Tips For Making Almond Pulp Dark Chocolate Hazelnut Pie

  • Homemade crust makes a difference. While you can buy a delicious graham cracker pie crust from the store, this homemade crust recipe is super easy to make, and you can have a delicious crust within 10 minutes. 
  • Nut grind is your best friend. Don't throw out your leftover nut pulp from homemade nut milk. Blend it up and make it into a pie filling. If you don't have leftover nut grind, you can still make this recipe with soaked nuts. It is important that you soak the nuts for at least 12 hours. If you are looking for the ultimate creaminess, use nuts like cashew. 
  • Sweetener: In this recipe, I used maple syrup as my sweetener, and I only used one tablespoon in the entire pie. Personally, I felt like it was enough, but if you are looking for a sweet pie, you will want to use 2-3 tablespoons of maple syrup. If you don't have maple syrup on hand, you can use other healthier sugar alternatives like coconut sugar or dates syrup.
  • Chocolate Hazelnut And Almond Butter: I like using this spread because non-GMO verified. It is vegan and gluten-free friendly. 
  • Cacao Powder: As a dark chocolate fan, the cacao powder brings the chocolate flavor in this pie to the next level. If you are not a dark chocolate fan, then you can leave this ingredient out because the cacao powder will offer a richer and deeper chocolate flavor.
  • Don't Skip The Salt: Salt is crucial in the recipe. It balances out the sweetness and nuttiness of this pie, so don't skip the salt. 

Need another vegan pie idea? Check out my key lime pie recipe

Disclaimer: This post includes affiliate links. This means I make a few dollars if you purchase/sign up after clicking my link. This costs you nothing, but it helps keep this blog running!

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