5 from 33 votes
Hazelnut Brownies - No Bake Brownies
These no-bake hazelnut brownies combine roasted or raw hazelnuts ground to a buttery consistency with walnuts, dates, cocoa powder, and maple syrup to form a dense, chocolatey base. A ganache topping made from non-dairy milk, coconut oil, semi-sweet chocolate, sugar, and vanilla completes the rich and nutty dessert. The brownies have a chewy texture balanced by a smooth, glossy ganache layer.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
Calories:
634 kcal
Course:
Baked Goods
Cuisine:
Vegan, gluten-free
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 634
% 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.