My Nocciolato Hazelnut Cream Pie with just 5 ingredients, 3 easy steps, is vegan, gluten free, and will simply wow you.
I was an ice cream kid. And it’s no secret that now that summer is in the air, memories of my favorite ice cream flavors keep coming back to my attention.
Already last week, I showed you the first result of these lingering memories.
My Stracciatella Cream Pie already resulted from it and it is a no-bake vegan recreation of the ice cream I used to devour many years ago.
Let us keep going along similar lines today.
When I longed for a more chocolate rich flavor, my most loved choice was Nocciolato. Have you ever heard about it?
If not, no worries, just read on about my Nocciolato Hazelnut Cream Pie and you are going to figure it out!
Traditionally, Nocciolato is a combination of nougat and hazelnut ice cream covered with hazelnut. Hello ice cream dream, but also hello sugar monster.
Of course, because it contains nougat, Nocciolato isn’t vegan. Plus, the ice cream is made from cream, sugar and possibly many other undefined preservatives.
As always, I have to help myself and recreate these flavors in a way, vegans can enjoy it. And I just want share with you, how I did it.
With just 5 ingredients and 3 easy steps you can make this Nocciolato Hazelnut Cream Pie as the newest addition to my vegan Dessert & Cake recipes.
Friends, I hope you all love this Nocciolato Hazelnut Cream Pie.
It’s not only a modern adaptation from my childhood memories to now. It’s also easy, no bake, drool worthy, mesmerizing, chocolaty, dreamlike, and so delicious.
Shall I start telling you how to do this? That’s what I’m here for! Let’s make this dream together, now.
Start by preparing the crust. We need a blender or food processor for this game. Simply put hazelnuts and dates together 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.
Now I used a 7 inch springform for this step. Prepare the form with parchment paper or just use a bit oil if you want. Put the hazelnut-date mixture into the springform and press it firmly onto the bottom.
Next we go back to the blender again and make the filling. 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, garnish with more vegan nougat, ready. Time to chill!
This Noccilato Hazelnut Cream Pie is a stunner of a dessert and I can’t stress enough how easy it is to make.
It is totally suitable for date night. Just think about you have your sweetheart over for a date night dinner. Maybe the first time and imagine what will happen when you serve this dream. Or get it served for you! Friends, this is definitely a winner!
Of course it’s just as impressive and delicious if you make this just for your friends, family, or just for yourself. Because you deserve only the best and it’s here, make it.
Impress with my Nocciolato Hazelnut Cream Pie
Just a shoutout to the ingredients list. I bought my vegan chocolate spread and vegan nougat at the organic store, so I can be sure it’s 100 % vegan.
Please also make sure it’s organic and it’s declared as vegan. Some products do not give precise information about it and may not vegan by containing milk, butter and other ingredients.
I also used peeled hazelnuts. Peeled purely for aesthetic aspects. But the hazelnuts are not only here as eye-candy. Promoting heart health and boosting the brain are only two of the many big selling points of these little power plants.
For more information, check out this article “Hazelnuts: 7 Benefits of These Heart-Healthy, Brain-Boosting Nuts“.
Friends, time for a drum roll for my Nocciolato Hazelnut Cream Pie.
For the no-bake crust:
- 2.5 cups peeled hazelnuts
- 16 medjool dates
For the filling:
- 1.5 cups peeled hazelnuts
- 1 cup vegan chocolate spread
- 3 oz vegan nougat, shaved + more for garnish
- 14 oz silken tofu
- To make the crust, combine hazelnuts and dates in an blender of 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.
- Prepare a springform (7 inch) with parchment paper or a little oil. Put the hazelnut-date mixture into the springform and press it firmly onto the bottom.
- 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, garnish with more vegan nougat, ready. Time to chill!
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 325Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 370mgCarbohydrates: 51gFiber: 2.3gSugar: 27gProtein: 5.6g