Gluten-free Nutella Pie
Prep time:
Cook time:
Total time:
Serves: 1
- Crust
- 1 cup (120) hazelnuts, chopped
- 1 cup (130g) almond flour (oat flour works as well)
- 3 tbsp (35g) coconut sugar
- ½ cup (115g) margarine
- a pinch of fine sea salt
- Filling
- 14-ounce can full-fat coconut milk*, chilled in the fridge overnight ("coconut cream")
- 7gr cornstarch (Maizena)
- 2 tbsp coconut oil, melted
- ¾ Cup (230gr) "Nutella"
- 1 tsp vanilla extract
- Preheat the oven to 300°F (160°C).
- Spread the chopped hazelnuts out onto a parchment paper.
- Toast until slightly darkened, but not longer than 10 minutes
- Turn the oven up to 350°F (180°C)
- In your food processor combine the almond flour with the hazelnuts, sugar and sea salt.
- Transfer to a medium bowl and then add the chilled vegetable shortening.
- Press the mixture into a silicon pan of your choice (rectangular, round, heart-shaped) and blind-bake for about 20 minutes.
- For the filling whisk the cornstarch and ¼ cup of the heavy cream together in a small bowl.
- Combine the cornstarch mixture, the rest of the coconut cream, Nutella, coconut oil and vanilla
- Pour into the crust and refrigerator for 4-5 hours or overnight
- Decorate with more chopped hazelnuts
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/gluten-free-vegan-nutella-tart/
3.5.3226