Individual Chocolate Hazelnut Pies

This fall we ate so much pumpkin pie that I decided to make something else for Thanksgiving: Individual chocolate hazelnut pies, although they were actually so rich that we had to split them. The pies were great just as they are, but I kept imagining them drizzled with coconut cream. Doesn’t that sound good? Or maybe topped with whipped coconut cream…

But the truth is, as much as I love eating interesting food combinations, I haven’t been in the kitchen nearly as much lately. The kids have been keeping me super busy. That’s not to say that I’m going to stop doing what I do (as if I could!), just that I’m doing far less of it. And I’m loving the wall between the kitchen and the living room at our new place. It’s been about a decade since we lived somewhere that wasn’t open, and it was just what I needed right now. It’s much easier to stop cooking and cleaning when I can’t actually see the kitchen from the living room. Perhaps my OCD personality type is better off with the separation 🙂

Individual Chocolate Hazelnut Pies

Filling

First make the chocolate hazelnut spread (do NOT add the optional cup of coconut milk), and let it cool to room temperature.

Gluten-free Crust

1 cup walnut meal flour (walnuts that have been pureed in the food processor) OR almond meal flour
1/2 cup coconut flour
1 teaspoon baking soda
3 tablespoons flax seed meal OR 1.5 tablespoons chia seed meal (ground chia seeds)
1/4 cup plus 2 tbsp applesauce
1 tablespoon apple cider vinegar
optional: 8 drops vanilla liquid stevia
1 tablespoon honey
1/4 cup coconut oil, liquified

1. Combine all of the crust ingredients with an electric mixer.
2. I used an ice cream sized scoop to divide my crust between six 4 x .75 tart/quiche pans, and pressed the dough evenly across the bottom.
3. Put all six onto a cookie sheet and baked the crust (without the filling) for about 12 minutes.
4. When the crust is completely cool, pour the chocolate hazelnut spread evenly between them, and sprinkle each with some chopped hazelnuts.
5. Store them in the fridge. Remove them from their pans and then let them come to room temperature before serving.

♥, Kelly

P.S. In my book, Paleo Chocolate Lovers’ Cookbook, you will also find all sorts of chocolate favorites like donuts, cheesecake, chocolate zucchini bread, cake, brownies, cookies, truffles, even a savory chapter! They are the healthiest chocolate recipes anywhere 🙂