Hazelnut Brownies - No Bake Brownies
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
634 kcal
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Course
Baked Goods
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Cuisine
Vegan, gluten-free
Hazelnut Brownies - No Bake Brownies
Description
Hazelnuts are roasted and skinned before being processed in a food processor until turning buttery, which forms the base for the brownies. Walnuts are added for texture and chopped coarsely, while dates provide natural sweetness and act as a binder. Cocoa powder, vanilla extract, salt, and maple syrup are mixed in to enrich the flavor and balance moisture. This mixture is pressed into a lined pan to form the brownie layer.
The ganache topping is prepared by gently heating non-dairy milk and coconut oil, then adding semi-sweet chocolate, sugar, vanilla extract, and a pinch of salt. This creates a glossy, creamy topping that contrasts the chewy, nutty base.
Variations on the ganache include a mixture using coconut oil, nut butter, maple syrup, cocoa powder, and vanilla for a smoother finish. The brownies are portioned into about four servings and stored accordingly. The released recipe notes emphasize texture adjustments and ingredient substitutions to suit preferences.
Ingredients
Brownie
- 1 cup hazelnuts raw or unsalted roasted
- 1/2 cup walnut raw
- 1 cup Medjool dates pitted and roughly chopped, soft
- 1/3 cup cocoa powder or more
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 to 2 tbsp maple syrup
Ganache:
- 1/4 cup non-dairy milk
- 1 tbsp refined coconut oil
- 3/4 cup semi-sweet chocolate
- 2 tbsp sugar or sweetener
- 1/2 tsp vanilla extract
- salt a pinch
Instructions
- For raw hazelnuts, Preheat oven to 325 degrees. Spread the hazelnuts on a baking sheet in a single layer. Roast for 10 to 14 minutes if raw (shake one in between) and 4 or 5 minutes to heat up if roasted. Cool Slightly and put on a kitchen towel. Rub with the towel to remove as many skins as you can. Or use pre-roasted hazelnuts (remove skin in a towel before using).
- Add just the hazelnuts without skin to a food processor or high speed blender. Blend until starting to get buttery. *
- Add walnuts and pulse until a coarse meal. Add dates and cocoa, vanilla and salt and pulse to mix in and until the dates break down into the mixture. Add maple syrup to help the mixture stick. Taste and adjust sweet and chocolate (add more cocoa).
- Transfer to a parchment lined pan and pat down to a rectangle.
- Make the Ganache: Heat the non dairy milk and coconut oil over medium heat in a saucepan. when boiling take off heat. Add the chocolate sugar and vanilla and let sit for a minute. Whisk until smooth. Pour over the brownies. Chill for an hour, slice and serve. Let the brownies come close to room temperature before serving. Store on the counter for upto 2 days, Store refrigerated for upto a week.
Notes
- Roast and skin hazelnuts for deeper flavor before processing for the base.
- To smooth the brownie texture, add melted coconut oil when processing the hazelnuts.
- Ganache can be varied by mixing coconut oil, nut butter, maple syrup, cocoa powder, and vanilla for a different topping texture.
- This recipe yields approximately four servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 634 kcal
% Daily Value*
| Calories | 634kcal | 32% |
| Carbohydrates | 65g | 22% |
| Protein | 10g | 20% |
| Fat | 41g | 63% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 171mg | 7% |
| Potassium | 830mg | 18% |
| Fiber | 11g | 44% |
| Sugar | 47g | 94% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 126mg | 13% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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