Description
No bake Hazelnut Brownies are packed with healthy ingredients: hazelnuts & cashews, dates, and cocoa powder, yet they taste like a fudge-y brownie. They only require 7 ingredients and come together with the whiz of a food processor and 15 minutes to chill in the refrigerator.
Ingredients
Units
Scale
- 1 1/2 cups raw hazelnuts + 1/4 cup, divided (for topping)
- 1/2 cup raw cashews (can swap pecans, almonds, or walnuts)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
- 3/4 cup unsweetened cacao or cocoa powder
- 2 1/2 cups pitted medjool dates
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Place all of the hazelnuts on a rimmed baking sheet. Roast the hazelnuts for 10 mins, stirring every 5 minutes to prevent burning. Once they are golden brown and you can smell the hazelnuts, remove from oven and allow to cool for 5 minutes. NOTE: this can be done several days in advance.
- Once the hazelnuts have cooled slightly transfer them to a clean kitchen towel and use the kitchen towel to rub the skins off the hazelnuts. It’s okay if not all of them are removed, but most of the skins should come off easily.
- While the hazelnuts are roasting soak your dates in hot water for 10 minutes (even if they are already sticky, this helps to create a moist batter).
- To the bowl of a food processor add 1 1/2 cups hazelnuts (reserving 1/4 cup for topping), cashews, cinnamon, salt, and cocoa powder. Process until a fine meal forms, about 5 minutes. Watch closely; you don ‘t want it to turn into nut butter . Remove to a bowl and set aside.
- Drain the dates and add them to the food processor. Process until a ball forms, or small bits remain, about 3 minutes.
- Add half of the nut mixture back into the bowl of the food processor, along with the vanilla extract. Process until well incorporated. Add the remainder of the nut mixture into the food processor and mix until well combined. Squeeze a portion of the dough between your fingers. If it doesn’t hold it’s shape then add in 2 to 3 more dates.
- Line an 8×8 baking dish with parchment paper.
- Transfer the dough to the baking dish. Use a flat-bottomed object, such as a measuring cup, to press the dough tightly into the dish..
- Roughly chop the 1/4 cup reserved hazelnuts. Press the hazelnuts into the top of the brownies firmly. You may need to pack the edges down with your fingers.
- Chill the brownies in the fridge for 15 minutes.
- Run a butter knife around the edges of the brownies that are touching the dish. Remove the brownies from the dish by lifting the parchment paper out. Use a sharp knife to cut the brownies into 9 large squares, or into smaller squares or rectangles, if you prefer. Serve immediately.
- Store leftovers in an airtight container at room temperature for up to 3 days, or store in the refrigerator for up to 7 days. The brownies are good both served at room temperature and chilled. Store in the freezer for up 2 months.
Notes
Prep time DOES include time required for brownies to chill in the fridge. The cook time includes the time required for the hazelnuts to roast, which can be done in advance.
Recipe inspred by Minimalist Baker‘s 5 minute Espresso Brownies and my Homemade Nutella.
Recipe heavily adapted from my Vegan Tarragon Merlot Truffles.
