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Anniversary! And Pie!

by Constanze

Chocolate and Hazelnut Pie

Hazelnut Pie in Chocolate Crust

This shortbread crust is ridiculously easy to prepare and so is the filling. For extra hazelnut flavour I suggest to roast the hazelnuts before grinding them. Usually, when one of my recipes calls for coconut oil I mean refined coconut oil. For this crust I used unrefined oil and was quite pleased with the results.

For the crust:

120 g (1/2 cup) coconut oil, softened
60 g (1/2 cup) powdered sugar
1 tablespoon cornstarch
170 g (1 1/3 cup plus 1 tablespoon) all-purpose flour
20 g (3 tablespoons plus 2 teaspoon) cocoa powder
¼ teaspoon salt
1 tablespoon soy milk

Cream together coconut oil, sugar, and starch. Sift together flour, cocoa, and salt. Add to coconut oil mixture. Beat with a handheld mixer until the mixture turns into crumbs. This should only take one or two minutes. Add the soy milk. Use your hands to form a smooth dough.

Grease a 20 cm (8 inch) round pan with oil. (I used one with a removable bottom, 4 cm [1.5 inch] deep, similar to this one. If you want to use a springform pan instead that’s fine. When pressing the dough into the sides remember not to go all the way up as a springform pan is usually deeper than a sandwich cake pan.)

Press 2/3 of the dough into the pan. Cover with plasic and freeze for 1 hour. Wrap the remaining dough in plastic as well and place in the fridge.

To make the filling:

350 g (12.3 oz) hazelnuts, preferably roasted
250 g (8.8 oz) quince jelly
seeds from half a vanilla bean or two teaspoons pure extract
1 tablespoon whiskey or orange juice
1 tablespoon cornstarch

Grind 3/4 of the hazelnuts into a fine meal. Combine meal and remaining ingredients. Use a fork or a spoon to blend everything well. Mix in remaining whole hazelnuts.

Preheat oven to 200°C (400°F). Transfer the filling into the pan and distribute evenly. For the topping, chop the remaining dough into bite sized pieces. Sprinkle on top. Bake for 30 minutes, then lower the temperature to 180°C (350°F) and bake for an additional 10-15 minutes. Let cool before removing the pan.



steffi September 10, 2013 - 12:50

Hi Mihl,
i tried the hazelnut-pie. I must say i didn’t really like it, the only thing i changed about the recipe is replacing the quince with apricot. But it came out really dry and the flavor of the fruity apricot in combinaton with the strong hazelnut flavor ànd the chocolate was a bit to many differant flavors in one bite for me. It also had a very differant colour than on your pictures, the filling came out pretty pale (what you would expect from ground hazelnut and apricots). I don’t understand why the filling in your pictures is so much darker?

Mihl September 10, 2013 - 17:37

Apricot jam might have less liquid than quince jelly. Jelly is made from juice and not from fruits. That might explain why it was too dry. Did you use the same sized pan? Did you use an oven theromometer? It sounds like you underbaked it. I also think that quince jelly adds a very subtle flavour that goes will with the hazelnuts. Apricot jam is probably more suitable for other recipes:)

Amanda April 25, 2012 - 17:18

Happy Veganniversary Mihl!

JoLynn-dreaminitvegan April 23, 2012 - 17:07

Happy Vegan Anniversary! I think Celine has a love affair with Speculoos and that’s okay because she keeps writing up all of these delicious recipes.

Being vegan doesn’t automatically mean you will lose weight if you are eating alot of processed foods. As vegans we get enough fingers pointed at us by what we believe in and what we don’t eat that putting up billboards like PCRM doesn’t help us at all. We should be putting up billboards that show vegans as being compassionate and loving life such as Chris Karr or Colleen Patrick Goudreau. Why can’t they show a family with some animals and beautiful food on a table or something? I do have to say though PCRM has done and is doing so many good things and is soooo much better than PETA

Andrea April 23, 2012 - 03:43

Happy Veganniversary! There was a fair amount of discussion here of the PCRM ads. The ad was awful, but not nearly as horrible as the recent PETA ad which was too gross for me to describe here. While I don’t think being overweight is healthy, I am bothered by those who push people to go vegan for health reasons or to be thin. It is certainly healthier, but it leaves out the more compelling reasons of social justice and animal abuse. I think there is evidence that people who are “vegan” for health are not vegan at all. You can eat a plant based diet and wear a fur coat, but you are not a vegan.
Anyway! I can’t wait to make the pie. I don’t know about quince jam, can you suggest a substitute? Is the flavor prominent in the pie?

Mihl April 23, 2012 - 06:37

I owe you an email. I promise, I didn’t forget about you! To answer your question: the quince flavour is not prominent at all. You could use any kind of jam or jelly, for example peach or apricot.

Jes April 20, 2012 - 02:43

Happy blogiversary! I’ve loved getting to know you over close to five years–watching your recipes change and refine has been amazing and for the many I’ve tried, they’re spot-on delicious! Can’t wait to see what the future holds for you & the blog! (p.s. that hazelnut tart looks to die for. Definitely bookmarking it.)

Mihl April 22, 2012 - 10:53

Hi Jes! Thank you so much for your nice comment. It’s really great to have you as a reader and I do appreciate all your wonderful comments!

meg April 16, 2012 - 20:13

Happy anniversary! Your blog is a fantastic resource for recipes and ideas. :)

Caralyn @ glutenfreehappytummy.wordpress.com April 16, 2012 - 01:07

Happy Anniversaries! Oh my Gosh, your Hazelnut Pie looks OUTRAGEOUSLY yummy! I am a huge fan of Nutella, so this sounds right up my alley! I’m going to try and make it this week — just with GF flour! I love your blog! Thanks for the delicious recipes!

Mihl April 16, 2012 - 07:24

Thank you! I hope you like it. I’d really love to know how this turns out with gf flour.

Yvonne April 15, 2012 - 22:46

Happy vegan anniversary! I’ve been visiting your blog from the beginning!
I have a question about the crust: could I make cookies from it? And is it really necessary to place it in the freezer for two hours (most crusts have to rest in the fridge for such a long time and in the freezer for just a short period)?

Mihl April 16, 2012 - 07:28

Nice to meet you, Nicole! To answer your first question: yes, you can absolutely make cookies from this dough. And to answer your second question: it’s only one hour in the freezer. I have had really good results with this methods. But if you want to make cookies, it’s not even necessary to put the dough in the fridge. Because of the coconut oil it will harden so much that it’s almost impossible to form cookies from the dough after it has been in the freezer or fridge. Room temperature dough should work as well.

Kristel Tofuparty April 15, 2012 - 16:52

Happy anniversary!

Mihl April 16, 2012 - 07:29

Thank you, Kristel!

Allyson April 15, 2012 - 15:42

Happy 5 years, lovely lady! Your cookie skills sure are growing up to be awfully handsome. That bottom batch of cookies looks damn near perfect to me… just perfect.

Can’t wait to read more from you, too!

Mihl April 16, 2012 - 07:29

Thank you!

JL goes Vegan April 15, 2012 - 12:38

Happy anniversary! I would love to read your thoughts on a variety of vegan topics, including size-ism and veganism! I, too, have been outraged with the whole “Go Vegan, get skinny!” or “Vegan = thin” bull! Its so opposite of what I understand veganism to be – you know compassion for ALL beings! Can’t wait to see what you have to say!

Mihl April 16, 2012 - 07:31

Nice to hear from you JL. Yes, it’s really ridiculous. But thanks to blogs like yours which help to set the picture straight.

birrrd April 15, 2012 - 09:40

Happy anniversary and thanks for sharing recipes and thoughts with the rest of the world. I really enjoy reading your blog both in german and english! Best wishes** Mariela

Mihl April 16, 2012 - 07:32

Thank you, Mariela!

Anni April 14, 2012 - 23:54

Happy vegan/blog anniversary! From Heikki as well. This recipe looks and sounds delicious, as always! I’ll have to check out the post about the ad campaign you mention. All this about being vegan, being healthy, being thin – it’s all very confusing sometimes, and often boils down to body image issues and impossible capitalistic beauty ideals. I wish I knew German so I could read more about your thoughts on this!

Mihl April 15, 2012 - 09:03

Anni! So great to hear from you and Heikki! I really miss your blog.
I totally agree with you. It is confusing and it does indeed boil down to capitalism. In the end people just wanna sell you something.

Andrea April 14, 2012 - 21:29

Happy Anniversaries! I miss your beautiful blog when you go on hiatus, but know how hard it can be to get to the keyboard when life is pressing. Great idea to expand your reach through essays on food issues. I’m very disappointed in PCRMs ad, and I wish they’d retract it and apologize. I also realize there are a lot of ideas about what constitutes healthy food choices (eat no grains vs. mostly grains, eat mostly fruit vs. little fruit, eat no fat vs. lots of fat), and we must all honor our own decisions, as well as show respect for others.

Mihl April 15, 2012 - 09:06

Thank you! I agree we all have different views on health. But I often wonder where people get those ideas? Why would it be healthy not to eat fruit, by the way? The grain thing I do get, at least if people have a gluten intolerance. If not – gimme all your grains, I’ll eat them ;)

Tiffany April 14, 2012 - 16:57

Happy blog and vegan anniversary! The pie looks stellar, as do the cookies – what a way to celebrate such a great milestone. I look forward to the blog expansion. Veganism is certainly more than just what we eat, so it’s wonderful to see people be passionate about and willing to share discourse on the broader scope of what the lifestyle entails. The topics you mentioned are ones I’ve thought about a good deal lately, too, so I’m particularly eager to hear what you have to say about them. :)

Mihl April 15, 2012 - 09:07

Thank you, Tiffany!

celine April 14, 2012 - 16:52

Happy five years, C.! It’s been a blast to meet you through this blog, and to drool over all the wonderful recipes you’ve come up with throughout the years.

Also, please do translate that piece you wrote. I think many of us are craving such posts these days, I personally have had it up to here with the craziness of no-fat, no-sugar, vegan = automatic weight loss, stupid PCRM ads, and so on.

Finally: QUINCE JELLY! You know of my love for this stuff. <3

Mihl April 15, 2012 - 09:08

Let’s fight stupid ads with jelly!

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