Rich chocolate + roasted hazelnuts + fluffy cream = a silky, heavenly ‘Nutella’ flavored pie! No gluten, dairy, eggs or added sugar! 
I’m so EXCITED!
And I just can’t hide it! (Corny, I know. I’m having a Jessie Spano moment –the excited singing moment, not the drug addict meltdown one, lol)
WHY? Because this PIE is adaptable for so many diets! Vegan, Yep. Paleo? You bet! And KETO/sugar-free/low-carb? Absolutely!
With no grains, no eggs, no dairy, and your CHOICE of sweetener, everyone gets to enjoy some rich ‘NUTELLA’ PIE! Pretty Pie for ALL! 😀
I’m not 16 anymore
So a couple of weeks ago, I traded in my really old car for a slightly newer one. I’m probably the LAST person ever to have satellite radio, haha. But OMG the 90’s on 9 and Pop2K a total time warp for me.
These songs are taking me back to places and things I haven’t thought about for Years. All of the sudden I’m back in high school. It’s surreal!
Feels like another life. And back in that previous life, I ate whatever I wanted without giving it a second though… mostly bread, cheese, and sugar (soooo much soda.. omg).
Life was easier.. No checking labels for gluten, dairy and sugar… I had never even *heard* of gluten!
“Want a giant spoonful of Nutella, 16 year old self?” I wouldn’t even think twice. But WOW how things have changed. Now I wouldn’t (or more like *couldn’t*) touch “real” nutella with a 10 foot pole. That amount of refined sugar and processed stuff would wreck me and my crazy sensitive stomach.
You have no idea how happy that I can make my *own* homemade Nutella now. And especially have it in a PIE!
And, to my 16 year old self, I’m making it up to you. Look how far you’ve come! Now our favorite food is BRUSSELS SPROUTS and desserts made of PLANTS, bahahaha! 
Homemade Vegan/Paleo/Keto Nutella
Did you know you can make your OWN ‘Nutella’.. at home, using simple ingredients (and NO buckets of sugar like conventional Nutella). It’s so much healthier. And YOU control the ingredients.
It’s so simple. Just throw some roasted hazelnuts in your food processor and blend smooth. Then add in some melted dark chocolate. SIMPLE and simply delish. Salt, vanilla and coconut cream take it over the top. #obsessed.
ps. If you’re a fan of Nutella, be sure to check out my Healthy Nutella Bark and Nutella Truffles! Who *doesn’t* love hazelnut and chocolate together?? It’s so good.
Whip and Swirl
Homemade ‘nutella’ + whipped cream + more ‘nutella’ swirled on top = one LUSCIOUS dessert!!
For this pie, I whipped the cream separately first, then folded in the ‘nutella’. This makes it more light (see those delicious tiny air pockets?) Sort of like a rich chocolate mousse! Decadent!!
And then added MORE whipped cream on top. I absolutely love the added fluffy creamy texture with the rich pie AND the crunch hazelnuts on top. (I love me some texture!)
Who’s ready for some heavenly silky ‘NUTELLA’ flavored pie?! *hand raised* Me!! 🙂 If you make this recipe, tag me on Instagram @emily.likes.food #prettypies 🙂 I love seeing your pies!
Nutella Pie (Vegan, Paleo, Keto)
Ingredients
Crust
- 1 1/2 cups almond flour
- 3 Tbs coconut oil
- 2 1/2 Tbs water
- 1 Tbs ground flaxseed
- Dash of pure stevia powder - or replace 1 Tbs water with maple syrup
- Pinch of pink salt
"Nutella" Filling
- 1 1/2 cups roasted hazelnuts - (plus 1/4 cup for garnish)
- 1 13.6 oz can coconut milk - solid cream only
- 1 3 oz bar of dark chocolate - sugar-free for keto
- 1 tsp vanilla extract
- pinch of pure stevia powder + 1 Tbs coconut water - or 1 Tbs maple syrup, to taste
- pinch of pink salt
- Whipped coconut cream - for garnish
Instructions
To make the crust:
- Preheat oven to 350. Line a 7" springform pan with parchment.
- Whisk together dry ingredients in a mixing bowl (flour, salt and stevia, if using).
- In a small bowl bowl, stir together flax and water, and set aside to thicken. Pour flax mixture and melted coconut oil over dry ingredients and mix well.
- Press dough firmly into pan. Prick crust all over with a fork.
- Bake for aprox. 15 min until firm and lightly golden. Set aside to cool.
To make the filling:
- Place roasted hazelnuts in food processor and blend until liquefied (see notes)
- Scrape down sides and add melted chocolate and salt. Blend smooth.
- Scoop out solid coconut cream into a mixing bowl. Add vanilla, 1 Tbs coconut water (leftover from the can) plus a pinch of stevia (or 1 Tbs maple syrup)
- Whip cream with a hand mixer for 30-60 seconds until light and fluffy.
- Gently fold in chocolate hazelnut mixture (reserving a few Tbs to swirl on top, if you like) Taste and add a little more sweetener if needed.
- Pour filling over crust. Scoop on remaining nutella & swirl.
- Freeze for 1-2 hours until set. Garnish with whipped coconut cream (see notes) and chopped hazelnuts.
- Enjoy!
Notes
- Use a can of Thai Kitchen coconut milk that has been refrigerated overnight. Do not shake can.
- Carefully open and scoop out ONLY the solid white cream, careful not to get any water in the bowl.
- Add 1 tsp vanilla and sweetener of choice (7 drops Stevia, dash of stevia powder, 2-3 tsp maple syrup, or 1 Tbs powdered coconut sugar)
- Whip with a hand mixer for about 1 minute until light and fluffy. Enjoy!
yum! this looks amazing!
Thanks Kristin!
Whats the specific serving size and how many grams of net carbs per serving?
10 slices & 5 grams net carbs per slice, according to a quick calc on MyFitnessPal. 🙂
Please, provide the full nutrition per serving: calories, fat, net carbs and protein.
Thank you.
You can input all the information into MyFitnessPal and get the information. It is going to differ depending on brand of ingredients, etc… So better to do a little of the work yourself anyway. I do this regardless if someone provides nutritional information or not.
I just learned there are many kinds of Coconut milk / cream that have additives, and only a few with the only ingredients being coconut and water – just sharing with the world these days as I had no idea – Read the Label on your Coconut milk. I was surprise HOW many additives there are.
The canned coconut milk has very few if any. I don’t use the cartons, which are full of additives.
Use canned, and be sure to check the labels. There are many good brands available these days 🙂
Actually most canned coconut milk has sodium metabisulfite, to whiten it. Many people are allergic to that sulfite additive. The exceptions are health brands like Thai Kitchen and some others you will find at places like Whole Foods. As opposed to a typical Asian grocery..where it all has the sulfites.
I’ve actually never seen a coconut milk with sulfites added. But yes Thai Kitchen is a good brand. I have started buying cans of organic coconut cream from Thrive Market 🙂 < http://thrv.me/prettypies save 25% off your first order with my link> No additives- just coconut and water.
Can you provide the nutritional information? Being keto I find some of these desserts can pack more carbs than I would like! Thanks in advance!
Sure! From MyFitnessPal I got 274 cal, 26 fat, 10.3 carbs, 5.3 fiber, 5 net carb, 5 protein. You can cut smaller slices to reduce the carbs if you want 🙂 that’s what I do.
Hi, do you have a substitute for flax seed? Thanks!
Chia seeds should work, too. Maybe ground into a powder first.
If you are keto and not paleo could you sub cream for coconut milk?
Yes, that should work fine 🙂
I made this but with some swaps as I’m keto and not paleo. Butter fornthe crust and whipping cream instead of coconut milk/cream. I may have over whipped the cream before folding in the keto Nutella but holy cow it was amazing. It was like a keto Nutella French silk pie. I might add hazelnut infused whipped cream on top. This was delicious.
Yay!! So glad you liked it and you we’re able to adapt it! That hazelnut cream sounds amazing! Yum
I have Suntella from Lakanto. How much would I use in place of the Hazelnuts?
This looks amazing!!!
Sorry I missed your question until now! You could replace the hazelnuts with about 3/4 cup Suntella. taste and adjust for sweetness as needed. If you try it, let me know how it goes 🙂
hi im confused as to the ingredient list,
do you mean 1 x 13.6 oz coconut cream? sorry im in australia so im a bit confused but eager to try this recipe out
I use the cream that rises to the top of a can of coconut milk after it’s refrigerated.
If you only have cans of coconut cream, use about 1 cup of cream (8 oz). It’s ok if it’s a little more or less.
Hope that helps! Enjoy!
Is there a substitute for the pure stevia powder?
For low carb, you can use 1 Tbs powdered monk fruit + 1/2 Tbs extra coconut milk (always adjust to taste).
Monk fruit or stevia drops will work too. I would start with 5 or 10 & see if it’s sweet enough.
If you’re not low carb, the alternative is listed in the recipe (maple syrup).
Hope that helps! Let me know if you have any other questions or need help 🙂
Hi! I made this pie last night exactly as your recipe. I really enjoyed the “nutella” flavor, but found I don’t enjoy the Stevia powder flavor (it was my first time using). I have Erythritol and Stevia drops and prefer a combo of both, how much would you suggest I try when I make pie again? I also have Swerve, how much if it would you recommend? And, if I’m using low-carb Maple syrup, how much of it? Thanks!
For a combo, I would try 1/2 Tbs powdered erythritol (Swerve) + 5 drops stevia + 1/2 Tbs coconut milk. Adjust to taste.
For sugar-free maple or other liquid sweeteners that measure like maple syrup, use 1 Tbs.
Hope that helps! 🙂