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4 Things You’ll Love About This No-Bake Hazelnut Dessert
- Chocolate + Hazelnut Goodness – There is something so wonderful about the pairing of bright and tangy raspberries with rich chocolate! They bring out all the good things in each other and have been put together in desserts across the world for very good reasons. Add in that hazelnut goodness and this is truly one of the best pies EVER.
- No-Bake (SO EASY) – Neither the crust nor the filling has to bake. That means you just press the crust into the pie pan, add the ganache-like filling, and pop it in the freezer. Zero pressure to get a perfectly done crust or fully cooked pie filling with this one. You can’t mess it up, I promise!
- Versatile – Don’t love raspberries? I have several other topping ideas below! Make it gluten-free simply by using gluten-free graham crackers. Use a store-bought graham crust to make it even easier.
- Nutella (Need I say more??) – Creamy and rich, Nutella (or this Hazelnut Spread, which is my personal favorite) is the perfect balance of sweet chocolatey flavor with a nuttiness that makes it just dreamy. It’s liked so much that anytime I make a treat with it, it becomes an instant favorite. This recipe is no exception.
RELATED: 25+ Healthy Chocolate Recipes
Ingredients In Hazelnut Pie
No-Bake Crust
- Graham Crackers – Any kind of graham crackers will do, but you can easily make this recipe gluten-free by using an equal amount of gluten-free graham crackers. I love the combination of the graham cracker flavor with the almond flour and you will, too!
- Almond Flour – Almond flour works really well for the crust when combined with the graham cracker crumbs. It keeps it from getting too crunchy in the freezer and adds a delicious nutty flavor.
- Coconut Oil – The coconut oil bonds the crust together and when it gets cold, it holds firm, meaning the crust isn’t crumbly and won’t break easily.
- Maple Syrup – This is completely optional but I like to make the crust just a bit sweet and it helps perfectly balance the Cocoa powder.
- Cocoa Powder – Rich, deep cocoa flavor throughout the crust compliments the rest of the pie beautifully.
Hazelnut Pie Filling
- Nutella – Nutella is a chocolate hazelnut spread that is creamy, rich, and really unique in flavor. I love the Chosen Foods version for a healthier alternative!
- Coconut Oil – The coconut oil again helps to bond everything together and helps firm up the filling when it’s cold.
- Coconut Milk – Use canned unsweetened coconut milk in the filling. It can usually be found in the international foods aisle of your local grocery store.
- Vanilla – Just a bit of the vanilla extract brings out all of the flavors in the pie.
Raspberry Drizzle (Optional)
- Raspberries – I like to use frozen raspberries for things like this. They’re easy to work with, it doesn’t matter if they’re broken into little pieces, and they last a long time in the freezer.
- Maple Syrup – Raspberries are very tart so the syrup helps balance and sweeten the drizzle. You can also sweeten it with regular white sugar for a thicker sauce!
How to Make Raspberry Chocolate Hazelnut Pie
You won’t believe how really easy it is to make this no-bake chocolate pie recipe! Just prep the crust and filling in 20 minutes, then place in the freezer for 2 hours (or up to overnight). Here’s how to make the BEST Raspberry Chocolate Hazelnut Pie:
- Blend the graham cracks until fine, then add the remaining crust ingredients and mix.
- Press the crust into a 9″ pie pan until even and firm.
- Blend the filling ingredients and pour it into the crust. Freeze for at least 2 hours.
- Cook the sauce in a saucepan, smashing the berries, until thick.
- Strain the raspberry sauce through a fine mesh strainer and allow it to cool.
- Cut and serve the pie directly from the freezer, topping with the sauce, walnuts, and fresh raspberries.
Topping Ideas for Nutella Pie
Feel free to add the raspberry drizzle on top, or add one of these fun alternatives instead!
- Whipped Cream
- Toasted Hazelnuts
- The BEST Vegan Caramel Sauce
- Toffee Bits
- Fresh Raspberries
- Sea Salt Flakes
- Toasted Coconut
- Dulce De Leche
How to Store No-Bake Chocolate Pie
Store the pie, tightly covered, in the freezer for up to 1 month. Cut and serve it directly from the freezer.
More No-Bake Chocolate Desserts
- Date Snickers (Peanut Butter Yogurt Dates)
- Chocolate Covered Apples
- Healthy Buster Bars
- Almond Joy Chocolate Covered Dates
- Protein Peanut Butter Cups
Easy Pie Recipes You’ll Love
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No-Bake Chocolate Hazelnut Pie
This Raspberry Chocolate Hazelnut Pie is easy to make, can be prepped in just 20 minutes, and has been my top go-to no-bake pie recipe for YEARS. The silky texture, chocolate hazelnut flavor, nutty crisp crust, and sweet and tart topping are the closest thing to dessert magic that exists. Put it together, pop it in the freezer, and just a few hours later it's ready to go. Every bite is full of creamy, chocolatey perfection!
Servings: 10 Slices
Calories: 315 kcal
Video
Equipment
Ingredients
Pie Crust
- 4 whole graham crackers
- 1 cup almond flour
- 2 Tablespoons coconut oil (melted)
- 2 Tablespoons maple syrup
- 2 Tablespoons cocoa powder
Hazelnut Pie Filling
- 1 cup Nutella (or Chocolate Hazelnut Spread)
- 2 Tablespoons coconut oil (melted)
- 1/2 cup coconut milk (unsweetened, canned)
- 1 teaspoon vanilla
Raspberry Drizzle
- 1 cup raspberries (frozen)
- 2 Tablespoons maple syrup (or white sugar)
Instructions
- Add the graham crackers to a blender or food processor and blend until they are a fine crumb.
- Add the remaining crust ingredients to the blender and blend until combined.
- Add the crust mixture to a pie plate and use the back of a spoon or your fingertips to press the crust into the pie pan, making an even and firm crust across the bottom and up the sides.
- Rinse the blender and add all of the filling ingredients inside it.
- Blend the filling until smooth and pour it into the prepared crust.
- Place the pie on a level surface in the freezer for at least 2 hours to allow it to set and become completely firm.
- While the pie is freezing, make the drizzle by adding the raspberries and maple syrup to a saucepan over medium heat.
- Continue stirring the raspberries, smashing them as they heat up.
- Allow the sauce ingredients to come to a low bowl for 2-3 minutes, stirring constantly, until it thickens a bit.
- Strain the sauce through a fine mesh sieve and allow it to cool completely.
- Serve the pie directly from the freezer. Top slices with raspberries, chopped walnuts, and raspberry drizzle.
Notes
Store, tightly covered, in the freezer for up to 1 month. Serve it directly from the freezer.
Nutrition
Serving: 1 Slice | Calories: 315 kcal | Carbohydrates: 25 g | Protein: 4 g | Fat: 23 g | Saturated Fat: 16 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 1 g | Sodium: 17 mg | Potassium: 179 mg | Fiber: 3 g | Sugar: 20 g | Vitamin A: 1 IU | Vitamin C: 0.3 mg | Calcium: 64 mg | Iron: 2 mg
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Annamarie V says:
I think I would just eat it by the spoonful it looks so good. I do have a recipe for bars that are like peanut butter cups and this could be used instead of the peanut butter.
ellie sheely says:
No Bake Hazelnut Pie- sounds delicious. I like anything chocolate.
Christine McMichael replied:
Me too, Ellie!
Amy says:
How is this pie no-bake?! It looks decadent! And with the berries on top?! Sign me up.
Christine McMichael replied:
Thanks, Amy! 🙂
Sara says:
I would make this pie!! It looks divine! Thanks for the giveaway!
Christine McMichael replied:
So perfect! Enjoy, Sara!
Jeffrey says:
Your pie looks amazing, I would eat the hazelnut butter right off of a spoon! Also, it would make a great chocolate cake with chocolate frosting!
Christine McMichael replied:
Thanks, Jeffrey! Haha yum!
Adriana Lopez Martin says:
wow this looks really incredible, your photos are so beautiful and those flavor combinations really nice. I would like a slice or two please =)
Christine McMichael replied:
Thanks, Adriana! 🙂
Veena Azmanov says:
Oh this looks so pretty. I love desserts that looks so pretty!! Love how nice the slice cuts. Would be perfect to dessert when you have guest.
Christine McMichael replied:
Thanks, Veena!
Angela Hendricks says:
I would use this spread to put on my vanilla wafers or even add it in vanilla ice cream!
Christine McMichael replied:
Sounds amazing!
Ashley says:
I would use the hazelnut butter on EVERYTHING like some crazy person lol but mostly I would just eat it straight out of the jar, this stuff looks amazing!
Christine McMichael replied:
Haha love it, Ashley!
Lauren @ Delicious Little Bites says:
I bet that but butter is amazing! I love all things hazelnut & chocolate! Your pie looks delish! I just need to pick up a few ingredients and this is going on our menu for dessert one weekend soon!
Christine McMichael replied:
It’s SO good!
meredith says:
I would like to say I’d make something awesome, however I probably would end up eating it with a spoon
Christine McMichael replied:
Haha soooo good!
Pam says:
Okay, this looks delicious! I love that it’s gluten free so my daughter could enjoy it too.
Christine McMichael replied:
Enjoy, Pam! 🙂
Noel Lizotte says:
Wow! This is just what I need this week with unseasonably warm temperatures in the 90s. No Bake Desserts are coming up!
I’m also a child of the late 80s and I’m afraid I don’t remember that game. Then again, we weren’t video game players so my memory doesn’t really count.
Christine McMichael replied:
Thanks, Noel! 🙂
Sarah says:
Looks delicious! I love the combination of chocolate and hazelnuts and the pop of color and flavor with the raspberries.
The first thing I would do is spread it on some toasted fresh homemade sourdough. Then I would start baking all the things, one of the first things probably being scones, bread, or cookies!
Christine McMichael replied:
Thanks, Sarah! 🙂
Tim says:
We eat a lot of hazelnut spread in our home, but we mostly use it as a spread. I guess we are not very creative, or the stuff is so good that we don’t want to have to wait to eat it. I see no reason you could not substitute this for peanut butter in cookies.
Christine McMichael replied:
That sounds delicious!