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.
Prep Time15 minutesmins
freezing15 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: raw, vegan
Keyword: 7 ingredients or less, chocolate, dairy-free, gluten-free, no-bake, vegan
Servings: 4people
Author: Nora Hsu
Ingredients
60g (a packed 1/3 cup)pitted dates
50g (1/73 cup)almonds
60g (1/3 cup)hazelnuts+ 2 Tbsp for topping, roughly chopped*
5Tbspfull-fat coconut milkrefrigerate ahead would be quicker
1.5Tbspmaple syrup
Apinch ofsalt
5Tbspcacao powder
1/2tspvanilla extract
Ahandful ofcacao nibsor dark chocolate chips, optional
Instructions
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!
Notes
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.