Coffee Hazelnut Pie
A rich and creamy vegan pie made with espresso, roasted hazelnuts, and a sweet crunchy crust—dessert elegance with caffeinated attitude.
Ingredients
Crust:
- 1½ cups vegan graham cracker crumbs
- ¼ cup melted coconut oil
- 1 tbsp maple syrup
Filling:
- ¾ cup roasted hazelnuts
- 1 cup full-fat coconut milk
- ½ cup strong brewed coffee
- ¼ cup cornstarch
- ⅓ cup maple syrup
- ½ tsp vanilla extract
- 1 tbsp cocoa powder
- Pinch of sea salt
Instructions
- Preheat your oven to 350°F (175°C). Act like you’ve got this (you do).
- Mix graham crumbs, coconut oil, and maple syrup. Press into pie dish. Bake crust for 10 minutes, then cool.
- Blend hazelnuts in food processor until smooth (or as smooth as your dating history).
- In a saucepan, whisk coconut milk, coffee, cornstarch, maple syrup, vanilla, cocoa, and salt. Heat until thick—8 to 10 minutes.
- Stir in hazelnut butter until it’s creamy and fabulous.
- Pour filling into the crust, smooth the top, and refrigerate for at least 2 hours.
- Slice when set. Garnish with crushed hazelnuts or chocolate curls if you’re feeling dramatic.
Notes
📊 Nutritional Values (Per Slice)
- Calories: 270
- Total Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
💪 Vitamins & Minerals (Per Serving)
- Iron: 10%
- Magnesium: 8%
- Calcium: 5%
- Zinc: 4%
- Potassium: 6%
✨ Additional Notes & Tips
- Toast your hazelnuts before blending for extra oomph.
- Add a splash of hazelnut liqueur (because, obviously).
- Craving chocolate drama? Drizzle melted vegan chocolate on top before chilling.
- If it doesn’t firm up, call it pudding and move on—you’re still winning.
- This pie freezes well for emergencies. Like Mondays.