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Chocolate Hazelnut Brownie Pie

This dessert is part brownie and part pie and a whole lot of chocolate!! This Chocolate Hazelnut Brownie Pie is made using a secret ingredient; Avocado!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 16
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Chocolate Pie Crust

    • 1/4 Cup Hazelnut Meal
    • 1/2 Cup plus 1 Tablespoon Coconut Flour available from health food and specialty stores
    • 2 1/2 Tablespoons unsweetened Cocoa
    • 1/4 teaspoon Salt
    • 1/4 teaspoon Baking Soda
    • 1/4 Cup Coconut Oil softened
    • 1/4 Cup Maple Syrup you could substitute Rice Malt Syrup
    • 1 Egg
    • 1 teaspoon Vanilla Extract

    Chocolate Hazelnut Brownie

    • 200 grams super ripe Avocado
    • 3 Eggs
    • 1/3 Cup plus 1 Tablespoon Maple Syrup/Rice Malt Syrup
    • 2 teaspoons Vanilla Extract
    • 1/3 Cup Hazelnut Meal
    • 2 Tablespoons Coconut Flour
    • 1/2 Cup Cocoa
    • 1 teaspoon Baking Powder
    • 100 grams Chocolate cut into peices (see recipe below)
    • 1/2 Cup chopped Hazelnuts

    Chocolate

    • 1/4 Cup Coconut Oil
    • 1 tablespoon Maple Syrup
    • 1/4 Cup Cocoa
    • 1 teaspoon of Vanilla Extract for a sweeter, less bitter, chocolate

    Instructions

    INSTRUCTIONS

      Chocolate Pie Crust

      • Preheat the oven to 175C (350F). Grease/Spray an 20cm (8 inch) springform cake tin or pie dish.
      • Mix the dry ingredients in a blender.
      • In a separate small bowl, whisk together the wet ingredients.
      • Pour the wet ingredients into the dry, and blend until combined.
      • Form a ball with the mixture, wrap it in plastic and place it in the fridge for 20 minutes.
      • Place the mixture ball between 2 sheets of plastic/baking paper and roll until thin.
      • Using the base of a larger cake tin, cut out a circle and place in greased springform tin.
      • Trim the edges of the tart to make a nice clean edge.
      • Alternatively, use your hands to press the dough into the tin making sure you go up the sides of the tin.
      • Pierce the bottom of the pie crust several times with a sharp knife.
      • Bake for 10 minutes. Remove from the oven but keep the oven on.

      Chocolate Hazelnut Brownie

      • Place the avocado and maple syrup in a blender/food processer and process until smooth.
      • Add the eggs, vanilla, coconut flour, baking powder, hazelnut meal and cocoa to the blender and proces until smooth.
      • Add the chocolate chips and hazelnuts and stir to combine.
      • Pour the mixture into the partially baked pie crust and smooth the top.
      • Bake in the oven for 30 minutes, or until cooked though.
      • The Chocolate Hazelnut Brownie Pie can be served warm or cold. It can be topped with hazelnuts and cocoa and served with whipped cream or ice cream.

      Chocolate

      • Over a very low heat, melt the Coconut oil in a saucepan.
      • Add the maple syrup and vanilla and stir. Add the cocoa and whisk to combine.
      • Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
      • Place in lined dish and freeze until set (approximately 30 minutes). Store in the freezer.

      Notes

      Adapted from Delicious Magazine