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
  1. Preheat the oven to 300°F (160°C).
  2. Spread the chopped hazelnuts out onto a parchment paper.
  3. Toast until slightly darkened, but not longer than 10 minutes
  4. Turn the oven up to 350°F (180°C)
  5. In your food processor combine the almond flour with the hazelnuts, sugar and sea salt.
  6. Transfer to a medium bowl and then add the chilled vegetable shortening.
  7. Press the mixture into a silicon pan of your choice (rectangular, round, heart-shaped) and blind-bake for about 20 minutes.
  8. For the filling whisk the cornstarch and ¼ cup of the heavy cream together in a small bowl.
  9. Combine the cornstarch mixture, the rest of the coconut cream, Nutella, coconut oil and vanilla
  10. Pour into the crust and refrigerator for 4-5 hours or overnight
  11. Decorate with more chopped hazelnuts
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at