Hazelnut brownies.


  • For the brownie:
  • 1 cup unsalted raw or toasted hazelnuts
  • ½ cup of nuts
  • 1 cup of medjool dates soft, boneless, chopped
  • < li itemprop = "ingredients"> ⅓ cup or more of cocoa powder

  • ½ vanilla extract cdta
  • ¼ salt cdta
  • Maple syrup 1 to 2 tbsp
  • for ganache:
  • ¼ cup of vegetable milk
  • Refined coconut oil 1 tbsp
  • ¾ cup of chocolate < / li>
  • 2 tbsp sugar or sweetener
  • ½cd of vanilla extract
  • A pinch of salt


Preheat the oven to 180º degrees. Spread the hazelnuts in one layer on the baking tray. Bake for 10 to 14 minutes. Let cool slightly and put on a kitchen towel. Rub with the cloth to remove as much skin as possible.

Add only the skinned hazelnuts to a food processor. Mix until it becomes a paste.

Add the nuts and chop until it becomes a coarse flour. Add dates and cocoa, vanilla and salt and mix well. Add the maple syrup. Taste and adjust with the cocoa.

Place on a tray lined with parchment paper and shape into a rectangle.

For the ganache:

Heat the vegetable milk and coconut oil over medium heat in a saucepan, when it is boiling remove from the heat. Add the sugar, chocolate, vanilla and let stand for a minute. Beat until smooth. Pour over brownies. Chill for an hour, cut and serve. Serve when at room temperature. If left over, it can be stored in the fridge for up to a week.

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