It's hard to beat the chocolate hazelnut combos but when you combine that into a refined sugar free deliciously moist brownie, then I'm in Choc nut heaven,
I don't do a lot of baking, but these were definitely worth the effort. Baking means you have to eat it all in a short time period, hence why i normally do frozen treats that I can hide away. Fortunately I have a few people to share these with...
Choc Hazelnut 'Notella' Brownies (Serves 12)
1/2 cup dates chopped 1/2 cup boiling water 1/2 cup granulated stevia 1/3 cup almond milk 2 flax eggs (2 Tbsp ground flaxseed mixed with 6 Tbsp boiling water. Let sit for 15mins) 100ml coconut oil 1/3 cup cacao powder 1/3 cup hazelnut meal 1/4 cup buckwheat flour 1/2 tsp bicarb soda 2 Tbsp vegan yoghurt (coconut or soy) 1/4 cup lightly toasted hazelnuts , peeled and chopped Pinch of pink Himalayan salt / 1/8tsp
Preheat oven to 180C/350F Line a loaf tin with baking paper Soak dates in the 1/2 cup boiling water for 15mins. Do NOT drain Add dates and soaking water to a food processor with the remaining ingredients excluding the toasted hazelnuts. Blend until smooth Stir through the toasted hazelnuts Pour into the brownie pan (10x6inch) and bake for 30mins. Allow to cool before slicing Dust the top with extra cacao if desired