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Chocolate pie with caramelized hazelnuts
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
8 servings
Luiza Faria
@aquelavegana- Ingredients
- Recipe
- Nuts1 cup
- Wheat flour1 cup
- Sugar1/4 cup
- Salt1/4 coffee spoon
- Coconut oil1/2 cup
- Almond milk1 cup
- Vegan chocolate bar300 g
- Sugar2 tablespoon
- Hazelnuts1 cup
- Sugar1/2 cup
- In a food processor, pulse the walnuts until crumbly.
- Transfer the walnuts to a bowl and add the flour, sugar and salt. Mix
- Add coconut oil and mix with your fingertips
- Pour the dough into a form with a removable bottom. With your hands, spread the dough evenly on the bottom and sides of the pan.
- Place the dough in the fridge for 15 minutes before baking. Bake in a preheated oven at 180°C for 25 minutes or until the pastry is golden.
- While the dough is baking, prepare the filling.
- In a pan, add the almond milk, chocolate bar and sugar. Cook over medium heat until thickened
- Place the chocolate in the fridge for 1 hour before transferring to the dough.
- Chop the hazelnuts into small size. Reserve
- In a pan, add the sugar. Cook over low heat until the sugar has completely melted and begins to caramelize. Turn off the fire
- Pour the hazelnuts into the pan and stir well, so that they are all covered by the caramel.
- Transfer the hazelnuts to a baking sheet lined with parchment paper and bake in a preheated oven at 180°C for 15 minutes. Be careful not to burn the hazelnuts.
- Remove the hazelnuts from the oven and let them cool.
- Assembly: pour the cold stuffing into the dough and spread it out evenly. Decorate the edge of the pie with the caramelized hazelnuts.
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