Do you have leftover almond pulp from making homemade almond milk and don't know what to do with it? Look no further than this almond pulp dark chocolate hazelnut pie recipe! It is an indulgent and delicious dessert that can be whipped up in just an hour, and it's also completely vegan-friendly and allows you to use the leftover almond pulp.
There are plenty of other almond pulp recipes out there, like almond pulp cookies, almond pulp energy balls, and baked almond pulp crackers, so don't let that precious leftover pulp go to waste. Whether you want to make almond pulp crackers, almond pulp muffins, or even almond pulp burgers, the possibilities are endless. But if you're in the mood for something sweet and decadent, give this almond pulp dark chocolate hazelnut pie a try. With its perfect balance of sweetness, saltiness, and nuttiness, it's sure to satisfy your cravings.
This decadent dark chocolate hazelnut pie is a real treat for chocolate lovers! The best part is that you can whip it up in just an hour with a few simple ingredients. The homemade graham cracker crust perfectly complements the creamy chocolate hazelnut filling, making it a hard to resist dessert.
Whether you're a vegan or just looking for a healthier dessert option, this chocolate hazelnut pie is perfect for you. It's vegan-friendly and made with natural, wholesome ingredients. Plus, it's so easy to make that you can impress your friends and family with your baking skills in no time. Give it a try and indulge in this guilt-free treat!
Why You Will LOVE This Almond Pulp Dark Chocolate Hazelnut Pie
Use your nut milk leftover grind 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.
What You Need To Make This Pie
One of this recipe's unique features is that it uses leftover pulp from making almond milk. This sustainable approach not only reduces food waste but also adds a nutty flavor and texture to the pie. However, if you don't have almond pulp, don't worry! You can still make this recipe with any type of leftover nut pulp or skip this step altogether and still enjoy the deliciousness of this pie.
Graham cracker pie crust is a popular type of crust made from crushed graham crackers mixed with a binding agent like melted butter or oil and sometimes sugar. The crust is baked until crispy, adding a sweet, crunchy texture to the pie.
To make this pie gluten-free, seek gluten-free graham crackers, making this recipe vegan, and gluten-free friendly.
Chocolate Hazelnut And Almond Spread
You can use any Chocolate Hazelnut And Almond Spread you like, but for this one, I used this one. When searching for the perfect spread to use, be sure to read the ingredient list.
Maple syrup is a natural sweetener that can be used in baking to add a rich, deep, and complex sweetness to baked goods. Unlike refined white sugar, which only provides sweetness, maple syrup contains a range of minerals and antioxidants that can contribute to the flavor profile and nutritional value of baked goods.
I've used coconut oil as a substitute to ensure this recipe remains vegan-friendly. Not only does it provide a subtle hint of coconut flavor, but it also has a solid consistency that helps bind the ingredients together. If you're not particularly fond of coconut, feel free to substitute it with another type of oil that suits your taste preferences.
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
2-3 Cups Of Almond Pulp 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
Chocolate Drips Cacao Powder Crushed Hazelnut
Preheat your oven to 375°F and lightly oil your pie pan to ensure that the crust does not stick.
If you have a food processor, put your graham crackers in and process until they have a fine texture. Alternatively, if you don't have a food processor, you can put the graham crackers in a plastic bag, remove all the air, and use a rolling pin to crush them until they reach a fine texture.
In a medium-sized mixing bowl, add the graham crackers and melted coconut oil together and mix them well.
Pour the mixture into the greased pie pan and press it down with a flat-surfaced measuring cup. Press down throughout the crust to ensure the graham crackers are compressed and even throughout.
Bake the crust in the oven for 10 minutes or until golden brown. Then remove it from the oven and let it cool down. You can either leave it on your countertop or place it in the fridge.
Pie Fill In
If you do not have almond pulp or any leftover nut pulp, you can still enjoy this recipe by soaking dried nuts for at least 12 hours. We recommend using nuts like cashews for maximum creaminess.
While your crust is baking, add your almond pulp or soaked nuts to a high-powered blender, such as a Vitamix or an immersion blender. Add about one tablespoon of water and blend until you get a cream-like texture. If you are using soaked nuts, you may need to add a little more water.
Add in your nut butter, maple syrup, salt, and cacao powder, and blend again until everything is well combined. Taste the mixture and add more sugar or water to your liking and adjust the sweetness or consistency.
Once your pie crust has cooled down, pour in the filling and smooth it out to make sure it is even. Add any optional toppings at this time.
If you are not ready to serve the pie immediately, cover it and refrigerate it until ready to be served.
Tips For Making Almond Pulp Dark Chocolate Hazelnut Pie
The 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. You can still make this recipe with soaked nuts if you don't have leftover nut grind. You must soak the nuts for at least 12 hours. If you are looking for the ultimate creaminess, use nuts like cashew.
Sweetener: I used maple syrup as my sweetener in this recipe, and I only used one tablespoon in the 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 it is 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.
How To Store The Pie
For optimal freshness and to prolong the shelf life of your pie, it is recommended to store it in the refrigerator. If you're not planning to consume it right away, you can store it in the freezer for long-term storage. Simply wrap the pie tightly in plastic wrap or aluminum foil, and place it in an airtight container before freezing. When you're ready to enjoy your frozen treat, thaw it in the refrigerator for a few hours before serving.
Need another vegan pie idea? Check out my key lime pie recipe.