Cocoa Hazelnut Pie

Crust:

• 1 cup hazelnut meal
• 1/4 cup + 2 Tbsp raw cocoa powder
• 3 Tbsp maple syrup
• 1 tsp vanilla extract
• 1/8 Tsp salt
  Filling:
• 2 cups non-salted cashews, soaked and rinsed
• 1/2 cup maple syrup
• 1/2 cup water
• 1/2 tsp salt
• 1/2 cup cocoa powder
• 1/4 cup + 2 Tbsp almond butter or hazelnut butter
• 1/2 cup coconut oil, melted
  Sauce:
• 1/3 cup coconut oil, melted
• 1 tsp vanilla
• 1/4 cup maple syrup
• 1/4 cup cocoa powder

1. Blend crust ingredients together in a food processor until completely mixed. Press and roll the crust into the bottom of a 9-inch pan, about 1/4 inch thick.
2. In a food processor, add cashews, maple syrup, water and salt for the filling. Mix until smooth. Add cocoa powder, hazelnut butter and coconut oil to the mixture and blend them all together until mixture is uniformly combined.
3. Spoon or pipe filling on top of the crust and smooth off the top as necessary. Freeze pie for 3-4 hours or until completely solid.
4. Once frozen, carefully remove pie from pan. In a food processor, mix sauce ingredients and spread on top of pie.
5. Optionally, top with (vegan) chocolate shavings or crushed and toasted hazelnuts before the sauce solidifies.

Taken from Vegan Baking.

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