Hazelnut Cream Pie

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hazelnut-cream-pie-full

Raw pies, made with whole plant foods like raw nuts and seeds and dried fruit, are luxuriously rich and decadent. There’s no guilt here. Another slice please!

For the crust:
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup shredded coconut
1/2 cup pitted medjool dates
1/2 cup raisins

For the filling:
1/4 cup dried apricots
1 1/4 cup dates pitted medjool dates
1/2 cup hazelnuts
1/4 cup coconut oil, soft at room temperature, or melted if too hard
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
optional: 2 Tablespoons cocoa powder or raw cacao powder
optional: 2 Tablespoons shredded coconut for garnish

In a small bowl, place the apricots and 1 1/4 cup dates for the filling. Pack down and pour in just enough water to cover, about 1/2 cup. Let soak for at least one hour.
In a food processor, add in all the crust ingredients and pulse to combine. Process for a couple of minutes or more until a “dough” is formed. Scoop out the dough and press into a 9 inch pie place. Finish the edges decoratively. Crust may be chilled until ready to fill.
Place the apricots, dates and soaking water, hazelnuts, coconut oil, vanilla, cinnamon and nutmeg. Pulse to combine and then process for a minute. Scrape down sides and process until smooth. Sift the cocoa or cacao powder and process to incorporate into batter.
Scoop out batter into pie crust. Using a spatula, smooth out the filling. Sprinkle with shredded coconut if desired. Chill until ready to serve.

hazelnut-cream-pie

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  2 comments for “Hazelnut Cream Pie

  1. Maddi
    November 21, 2016 at 3:17 pm

    Can you tell me whether the apricots in this recipe are fresh or dried. Many thanks xxx Maddi

    • Caryn Hartglass
      November 21, 2016 at 3:40 pm

      We used organic, dried apricots.

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