This idea came to me a few weeks ago when I made chocolate hazelnut cookies. I thought it’d be a great crust for dairy free pumpkin pie. I replaced corn starch with coconut flour, date sugar with the sugar alcohol erythritol and used vegan coconut margarine. Table sugar can be used in place of erythritol though you may want to use less of it since erythritol is only 70% as sweet as sugar and butter in place of coconut margarine. This can be easily made in a food processor instead of a bowl.

1 1/2 cups hazelnut meal
1/3 cup vegan margarine
1/2 cup erythritol
1/4 cup coconut flour
1/4 cup cocoa powder
1-2 Tbs water
1/2 tsp salt

In a large bowl, combine dry ingredients. Stir until well mixed. Add margarine and cut into the dry ingredients with a fork or pastry cutter until it resembles course meal. Add water one tablespoon at a time if necessary and pour out onto a pastry board or parchment paper and form into a disk. Wrap in parchment paper or plastic wrap and let it rest for 20 minutes. After resting, roll out the crust between two pieces of parchment paper or plastic wrap. Expect the crust to be crumbly when transferring it into the pie pan. Pat the crust into the pie pan with your fingers. Bake pie according to the recipe.