When I discovered making nutritious “nutella” from dates, cacao and hazelnuts, I had to make it into a brownie….so much easier to snack on that way! The brownies feel so indulgent but are full of healthy ingredients – walnuts rich in Omega 3 fatty acids, dates benefitting digestion and hazelnuts with high quantities of vitamin E promoting healthy skin, hair and nails. These brownies are seriously addictive. I recently made them for friends and within days, I received an order for more! My husband also can’t get enough of them. A definite all-round people pleaser!
(makes about 12)
- 2/3 cup walnuts
- 2/3 cup pecans
- 1 cup dates
- 1/3 cup desiccated coconut
- 1 tbsp coconut oil
- 3 tbsp cacao powder
- 1 cup hazelnuts
- 1 cup dates + 1/4 cup hot water
- 3 tbsp cacao powder
- 1/4 cup water
Start by pre-heating the oven to 200C (fan 180C)
Bake the hazelnuts for about 10 minutes, then take them out of the oven and leave them to cool.
Mix the walnuts and pecans in a food processor until they form a crumbly mixture. Then add the pitted dates, cacao powder, coconut oil and desiccated coconut.
Once the mixture is all combined and sticky, take it out of the food processor and place it into a baking tray, squashing it down to make it compact. This layer should be about 1.5cm thick. Place the tray in the freezer while you make the hazelnut “Nutella” layer.
Rub the skins off the hazelnuts which should have cooled since being taken out of the oven. The skins should come off quite easily now the nuts have been baked. Then, place them in the food processor for about 10 minutes until they totally breakdown.
Place the pitted dates in a saucepan with 1/4 cup of boiling water. Allow them to cook for 5-10 minutes, until they’re squidgy and stuck together. Once this is done, add them to the hazelnuts in the food processor with the cacao powder and blend until mixed together. Gradually add the 1/4 cup of water and continue mixing. Its important that the first three ingredients are thoroughly combined before adding the water.
Take the brownie layer out of the freezer and pour the hazelnut cacao mixture on top. Allow to set in the freezer for about an hour and then store in the fridge.
Date posted: 20th November 2016