Vegan Mini Chocolate Hazelnut Pies
These Vegan Mini Chocolate Hazelnut Pies have the pure essence of rich, sweet, chocolatey, and hazelnutty Nutella, but without the refined bleached sugar, palm oil, and artificial vanilla flavoring!
- 1 Ready-to-Bake Rolled Pie Crust (I used Immaculate Baking Co.)
- 6½ tbs Canned Unsweetened Coconut Cream (warmed**)
- 2 oz Bittersweet Chocolate Chips (melted)
- ⅓ cup Rigoni di Asiago® Nocciolata Dairy Free
- ½ tsp Vanilla Extract
For the Crust:
Preheat your oven to 350 degrees Fahrenheit.
Bring the rolled pie crust out of the fridge and let it sit at room temp for about 20 minutes, or until slightly softened (if you unroll it cold, it could tear).
Unroll the pie crust onto a clean surface. Use a 4″ circle cookie cutter to punch circles out of the crust.
Firmly press the pie crust circles into ungreased muffin tin cups. Bake for ~12 minutes, or until golden brown. Let cool completely.
For the Filling:
In a large bowl, whisk together the coconut cream and melted chocolate. Whisk until completely smooth.
Whisk in the Nocciolata, then whisk in the vanilla extract. Scoop the "batter" into the baked pie crust cups and transfer the pan to the fridge. Refrigerate overnight.
Serve with coconut whipped cream, a healthy dose of melted chocolate drizzled on top, and a generous sprinkle of chopped hazelnuts. Enjoy!
**Or, refrigerate an unshaken can of full fat coconut milk and scoop out a heaping ½ cup of the cream.
Thanks to Marina from A Dancer's Live-It for this recipe's inspiration!