Gluten Free Dairy Free Chocolate Hazelnut Blender Pie

• 1 cup roasted hazelnuts with the skins removed
• 3/4 cup coconut flour
• 3/4  - 1 cup cacao or unsweetened cocoa powder
• 4 organic eggs
• 2 cups hemp or soy milk
• 1/2 cup / 1 stick of vegan margarine (Earth Balance of Nuttelex) melted
• 3/4  - 1 cup raw agave nectar to taste
• 2 tsp natural vanilla extract
• a pinch of Celtic sea salt or Himalayan salt

1. Preheat your oven to 150 C / 300 F.
2. Roast the hazelnuts on about 200 C / 400 F for about 8 minutes until fragrant. Be sure not to burn them.
3. Set aside to cool and then roll off the skins.
4. Throw all the ingredients in your blender (I use a Vitamix) and mix on high until smooth and creamy. The mixture is very thick.
5. Grease a 9 inch / 23 cm pie plate and pour the mixture into the dish.
6. Bake for about 40-60 minutes (depending on the temperature of your oven) or until just set.
7. The pie will continue to set while cooling.
8. Allow to cool completely and then chill in the fridge.
9. Serve with dollops of vegan cream, berries or shredded coconut. YUMMO!

Serves 8.