Lucy Di Marino

Chocolate Hazelnut Pie

With a cookie like case, a light creamy filling and a crunchy topping, this chocolate hazelnut pie is wonderfully wholesome and deliciously decadent. Simple to make from wholefood ingredients, this is dessert that can be eaten any time during the day.



• 10 g lucuma powder
• 15 g carob powder
• 25 g cacao powder
• 60 g date sugar
• 65 g tapioca flour
• 85 ml water
• 150 g raw hazelnuts


• 6 tbsp cacao powder
• 50 g roasted hazelnuts
• 260 ml water
• 300 g pitted medjool dates


• 25 g raw or roasted hazelnuts
• 30 g cacao nibs


To make the pie base, in a high speed blender, process the carob powder, cacao powder, date sugar, lucuma powder, tapioca flour and 100 g hazelnuts until a flour has formed, stopping before the nuts begin to release oil. Transfer to a bowl.

Blend the remaining hazelnuts with the water into a smooth creamy milk and add to the flour, stirring and then kneading to create a dough.

Press directly into a pie case or roll out between baking paper first.

Bake at 180°C for 25 minutes.

To make the filling, blend the filling ingredients until smooth and fill the pie case once cool.

Pulse blend the topping ingredients until broken down and well combined and sprinkle over the pie.

Refrigerate to set for 1 hour or eat immediately.