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. 


Serves: 20

Prep: 20M

Total: 20M

Difficulty: easy

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.