Raw Date & Hazelnut Brownies
The original raw brownie bite recipe on it was one of the first recipes I shared and it’s been a real favourite ever since, so I thought we could revisit it and make it even better! We swapped the pecans for toasted hazelnuts, added a frosting on the top and an extra scattering of toasted hazelnuts on the top for crunch. They’re super sweet, gooey, chocolatey and ever so delicious. I’m really excited for you to try these! Plus they’re really easy to make, you just need seven ingredients: dates, hazelnuts, cacao powder, maple syrup, coconut oil, almond milk and a pinch of sea salt, which you whizz up for a few minutes to create these.
For the brownies:
500g medjool dates, 4 cups
220g blanched hazelnuts, 2 cups
5-6 tablespoons of raw cacao powder
4 tablespoons of maple syrup
Pinch of sea salt
For the frosting:
250g madjool dates, 1 1/2 cups
60g raw cacao powder, 1/2 cup
100g coconut oil, 1/2 cup
240ml almond milk, 1 cup
Preheat oven to 180c, fan setting.
Roast your hazelnuts in the oven for 5-10 minutes until golden, take out and leave to cool.
Once cool, simply blend the roasted hazelnuts in a food processor until they form a crumbly mixture, then add the dates and blend again before adding the cacao and maple syrup. Place the mixture into a baking tray (I use 27cm x 20cm) and refrigerate.
While your brownies are in the fridge, place all of your frosting ingredients in a blender and whizz until smooth. Take out your brownies and spoon a smooth layer of your frosting over the top. Place back in the fridge for 3-4 hours to allow the brownies to set.
When brownies are set, cut up and enjoy! Then keep them in the fridge for freshness.