You probably all know by now that i’m a big lover of raw chocolatey goods, brownies being one of them. I love experimenting with different flavours, textures and most importantly ingredients that are good for you. There’s nothing better than turning a sugar ridden treat into something you can enjoy guilt free. So, behold my new creation: Raw Hazelnut Brownies with a peanut butter and dark chocolate frosting. Uhhhh huh.
Imagine the flavour of a ferrero rocher combined into a chocolate brownie with a peanut butter topping and well… you’re in food heaven. These little treats are also free from refined sugar, dairy and are vegan friendly. Perrrfecccttt.
Let’s get to it.
Serves 8-10 big slabs (don’t kid yourself – you won’t be able to have a small piece)
250g raw hazelnuts
100g raw hazelnuts (pulse in at the end)
350g pitted soft medjool dates
5 tablespoons raw cacao powder
2 tablespoon maple syrup
¼ teaspoon salt
225g peanut butter (I use Meridian peanut butter)
2 tbsp coconut oil
1 tbsp vanilla extract
Optional – raw chocolate to drizzle on top (Or dark 70%)
Begin soaking the dates in boiling hot water and leave to the side. Blitz the first 200g of raw hazelnuts in a food processor you get a fine flour texture. Then add in all other brownie ingredients (drain the dates), except for the remaining hazelnuts. Whiz until the mixture is smooth and well stuck together. Be prepared for a sticky texture!
Add in the remaining hazelnuts and pulse until the nuts have been broken down into pieces (kind of like chunks). Place the mixture into a brownie tin and smooth the mix out across the tin so that it is an even level.
For the frosting you will need to add all the ingredients into a food processor and mix until you have a smooth and creamy texture. Using a large spoon spread the mixture over the brownies. You can then melt your dark chocolate and drizzle over.
Leave this to set in the fridge for 20-30 minutes.
Enjoy! Remember to tag me in your creations on Instagram – I loooveee seeing them!