Kicking off December and National Pie day with one of my holiday favorites from my Bone Broth Diet Cookbook: Chocolate Hazelnut Pie! Reminiscent of pecan pie, this melt-in-your-mouth dessert is simple as—well, pie! Just whirl everything in your food processor, and you’re all set! Check out how to make it on my Instagram page!

Prep time: 15 min • Cook time: 1 hr • Total Time: 1 hour 15 min • Serves: 8

Ingredients:

Crust:

¾ cup hazelnuts, skins removed

¼ cup coconut oil

1 cup coconut flour

2 tbsp maple syrup

¼ tsp Celtic or pink Himalayan salt 

Filling: 

2 cups medjool dates, pitted

½ cup coconut oil

1 cup unsweetened cocoa powder

¼ cup maple syrup

1 tsp pure vanilla extract

Holiday Garnish:

2 cups fresh raspberries

1 cup raw pistachios, crushed

Directions

1. Preheat the oven to 400°F.
2. For the crust, pulse skinned hazelnuts into a coarse powder. Add melted coconut oil, coconut flour, maple syrup, and salt, then blend until a dough forms. Press into a 9” pie plate, smoothing with parchment paper. Bake at 350°F for 8-10 minutes until golden.
3. While baking, soak the medjool dates in boiling water for 15 minutes. 
4. Once the crust has finished baking, remove from the oven and let cool completely. 
5. Add the soaked dates to a food processor, alongside the coconut oil, unsweetened cocoa powder, maple syrup, and vanilla extract. Pulse until a smooth, even consistency.
6. Spread the filling over the crust and top with fresh raspberries and crushed pistachios. Chill in the refrigerator for 30 minutes before slicing up to serve this holiday season!
   
   

Pro Tip: Let it sit out for 10-15 minutes to soften a bit before serving.

This pie is guaranteed to be a showstopper at your next celebration!