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Full of the hazelnut’s nutty flavor and super chocolaty, these No-Bake Hazelnut Chocolate Brownies is one of those desserts that will definitely satisfy your sweet tooth.
No-Bake Hazelnut Chocolate Brownies
We all know that hazelnuts and chocolate are match-made-in-heaven, right? Well, at least that’s what I feel. So there’s no reason needed to make these Hazelnut Chocolate Brownies. Plus, they are DELICIOUS.
Besides the chocolate brownies, we also got a layer of chocolate ganache on top! (I hope you are excited as I do when hearing about this.)
What’s more awesome is that you only need 7 ingredients to make them without an oven. I guess you’ve on board with me, right? 😉
Watch How to Make >>
Ingredients You Need
- Dates: They are the major sweetener of these chocolate brownies.
- Almonds: Almonds add more texture and nutty flavor to these brownies.
- Hazelnuts: The hero of these amazing brownies. I recommend roasting them in the oven beforehand. The flavor will be so much better!
- Ground chia seeds: It also provides more texture to these chocolate goodies.
- Cacao powder: The flavor of cacao powder is crucial for this recipe. Use your favorite cacao powder and you won’t regret it.
- Full-fat coconut milk: we need coconut milk for our ganache. Make sure it’s full-fat.
- Maple syrup: aka my favorite liquid sweetener.
Aside from the above-mentioned must-have, there are 3 optional ingredients that are not necessary but highly recommended:
- Salt: A pinch of salt can bring out more flavor than you might have imagined.
- Pure vanilla extract: A hint of vanilla can accentuate the overall cacao flavor. Make sure it’s the pure kind, not the artificial one.
- Cacao nibs: I like to add some cacao nibs for more texture and bitterness. You can also use vegan chocolate chips.
How to Make Hazelnut Chocolate Brownies
These brownies are made of two parts:
- A no-bake hazelnut brownie layer
- A creamy, rich chocolate ganache topping
We will start by making the brownies. First, chop the pitted dates in a food processor. Then add hazelnuts, almonds, ground chia, and salt. Blitz until they are finely chopped.
Then add a small dash of water and vanilla extract. Blend to bring the mixture together. If the mixture is too dry, add a hint of water at a time to help to bind.
Grab an 8-inch long loaf pan. Line it with parchment paper. Transfer the brownie mixture to the pan. Press it down firmly and evenly.
Place it into the freezer while we make the ganache.
Then let’s make the ganache. In a small bowl, add the coconut milk, maple syrup, salt, cacao powder, and vanilla extract. Mix to combine.
Grab the loaf from the freezer. Pour the ganache mixture on top of the brownie base. If you refrigerate your coconut milk ahead as I do, the mixture should be a bit thick already. If not, then freeze it for 5 minutes.
Then sprinkle the chopped hazelnuts and cacao nibs on top. Return to the freezer for about 15-20 minutes to let it get firm.
Remove from the freeze, chop into the size you like, and EAT!
I really feel that these brownies couldn’t be THAT delicious without the ganache on top.
And if you know me well, you know that I wouldn’t let the topping look “blank” before snapping a picture. So here we got A LOT of beautiful hazelnuts on top as well. (Yeah~)
I also add a small handful of cacao nibs to add a different texture, which is totally optional. But if you got them at hand, why not?
They look quite decadent. To some degree, they are full of nuts. But don’t go nuts yet because we need them, the fat. And honestly, I don’t care much of that right now, as long as each bite makes me smile, I know I’m going to have them!
The brownie base got a solid “bite” texture, which I love. And the chocolate ganache topping is creamy and smooth to keep a great balance with the nutty base. Hazelnut in each bite is definitely a plus!
BTW, as a recovered-orthorexia person, I want to bring up the “clean eating ” fad. Fat, sugar, or carbs should not be “forbidden” in any situation and in any form. They are what our body needs and craves. Plus, they make me feel satisfied and content. That’s all I need.
How to store this brownies?
Store in an air-tight container in the fridge for 3-5 days or 2 weeks in the freezer for longer.
How to serve this brownies?
I personally love to enjoy them pretty cold so I usually grab them from the freezer and let them defrost at room temperature for a while before biting in. If you store them in the fridge, grab them and enjoy them immediately.
Do I have to toast the hazelnuts?
You don’t “have to”, but I really root for roasting them ahead. This simple step will bring so much flavor out of the hazelnuts.
If you’re a chocolate lover as I do, or you’re into the famous Nutella, you could also check out：
- Vegan Chocolate Hazelnut Ice Cream Cake
- Double Chocolate Hazelnut Layered Pie
- 5-Ingredient Vegan Nutella
No-Bake Hazelnut Chocolate Brownies (7 ingredients)
- 60 g (a packed 1/3 cup) pitted dates
- 50 g (1/73 cup) almonds
- 60 g (1/3 cup) hazelnuts, + 2 Tbsp for topping, roughly chopped*
- 1 tsp ground chia seeds
- 4 Tbsp
- A pinch of salt
- 1/2 tsp vanilla extract
- 1/2-1 Tbsp drinking water
- 5 Tbsp full-fat coconut milk, refrigerate ahead would be quicker
- 1.5 Tbsp maple syrup
- A pinch of salt
- 5 Tbsp cacao powder
- 1/2 tsp vanilla extract
- A handful of
cacao nibs, or dark chocolate chips, optional
To make the brownies
- Start by adding the pitted dates to a food processor to chop finely.
- Then add other ingredients and continue to chop until the mixture comes together. Add a dash of water to help binding if needed.
- Grab an 8-inch long loaf pan. Line it with parchment paper.
- Transfer the brownie mixture to the pan. Press it down firmly and evenly. Place it into the freezer while we make the ganache.
To make the ganache
- In a small bowl, add the coconut milk, maple syrup, salt, cacao powder, and vanilla extract. Mix to combine.
- Grab the loaf from the freezer. Pour the ganache mixture on top of the brownie base. If you refrigerate your coconut milk ahead as I do, the mixture should be a bit thick already. If not, then freeze it for 5 minutes.
- Then sprinkle the chopped hazelnuts and cacao nibs (if you have) on top. Return to the freezer for about 15-20 minutes to let it get firm.
- Remove from the freeze, chop into the size you like, and enjoy!
- I like to toast my hazelnuts beforehand to bring out more flavor from them. You could use raw if you like, but I highly recommend to bake them at 150 C / 300 F for 10-15 minutes to let their amazing nutty flavor comes out.
- Storage: Store in an air-tight container in the fridge for 3-5 days or 2 weeks in the freezer.