Individual Chocolate Hazelnut Pies


This fall we ate so much pumpkin pie that I decided to make something else for Thanksgiving: Individual chocolate hazelnut pies, although they were actually so rich that we had to split them. The pies were great just as they are, but I kept imagining them drizzled with coconut cream. Doesn’t that sound good? Or maybe topped with whipped coconut cream

But the truth is, as much as I love eating interesting food combinations, I haven’t been in the kitchen nearly as much lately. The kids have been keeping me super busy. That’s not to say that I’m going to stop doing what I do (as if I could!), just that I’m doing far less of it. And I’m loving the wall between the kitchen and the living room at our new place. It’s been about a decade since we lived somewhere that wasn’t open, and it was just what I needed right now. It’s much easier to stop cooking and cleaning when I can’t actually see the kitchen from the living room. Perhaps my OCD personality type is better off with the separation :-)

Individual Chocolate Hazelnut Pies


First make the chocolate hazelnut spread (do NOT add the optional cup of coconut milk), and let it cool to room temperature.

Gluten-free Crust

1 cup walnut meal flour (walnuts that have been pureed in the food processor) OR almond meal flour
1/2 cup coconut flour
1 teaspoon baking soda
3 tablespoons flax seed meal OR 1.5 tablespoons chia seed meal
1/4 cup plus 2 tbsp applesauce
1 tablespoon apple cider vinegar
optional: 8 drops vanilla liquid stevia
1 tablespoon honey
1/4 cup coconut oil, liquified

  1. Combine all of the crust ingredients with an electric mixer.
  2. I used an ice cream sized scoop to divide my crust between six 4 x .75 tart/quiche pans, and pressed the dough evenly across the bottom.
  3. Put all six onto a cookie sheet and baked the crust (without the filling) for about 12 minutes.
  4. When the crust is completely cool, pour the chocolate hazelnut spread evenly between them, and sprinkle each with some chopped hazelnuts.
  5. Store them in the fridge. Remove them from their pans and then let them come to room temperature before serving.

♥, Kelly

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P.S. In my book, Paleo Chocolate Lovers’ Cookbook, you will also find all sorts of chocolate favorites like donuts, cheesecake, chocolate zucchini bread, cake, brownies, cookies, truffles, even a savory chapter! They are the healthiest chocolate recipes anywhere :-)


  1. Anonymous says

    This looks absolutely delicious! We will have guests over in the next few weeks and I look forward to making this for all of us.

  2. Candace says

    Hi Kelly, I have been enjoying your blog and cookbooks for just a few months now. Thanks so much for sharing your knowledge!

    I’m wondering what you consider a “large” food processor. I see that your link goes to a 14-cup version. My husband bought me an 11-cup one on sale for Black Friday, but I definitely want to be able to make your Spunky Coconut Bread from your cookbook. Will this suffice or should we keep holding out for a larger one?


  3. says

    Thanks everyone!

    Candace, The 11 cup will work. Thank you so much for buying my cookbooks! You have to make the soda bread – the brown one – my fave :-)