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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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Nicole Flynn says:
I would use on waffles. Maybe even add some marshmallow fluff to it.
Amanda Hoffman says:
I would use in a pie of course
kelly woods says:
I would make a sandwich 🙂 thank you
Angelica Dimeo says:
I would use it in a sandwich
Lisa V. says:
I would make a hazelnut butter cheesecake.
Elizabeth says:
I would use it in this pie for a holiday dessert, and mixed into oatmeal or as a Greek Yogurt topping daily Yum, love all nut butters!
Margaret S Porter says:
I would make hazlenut and banana sandwiches and hazelnut french toast with itm
LeAnn Harbert says:
I will try this recipe or just eat it out of the jar.
Aaron says:
I would use this hazelnut butter on an English muffin.
Edye says:
I would use in on crackers!
Sandra Watts says:
Wow! That looks delicious! I think if I won I would have to make this pie recipe!
Maryann D. says:
I would love to use this hazelnut butter in a cupcake! For breakfast I would just like it on an English Muffin.
Donna L says:
I would make hazelnut toast.
Richard Brandt says:
I’d like to say I’d make a lot of these pies but the truth is you’d probably see me eating a lot of hazelnut butter sandwiches!
Jackie says:
I’d use the hazelnut butter on waffles and top with sliced bananas.
Thank you!