The Australian Vegan Magazine — May-June 2017

(Ben Green) #1

Chocolate


and
hazelnut:

who can


resist?


raw hazelnut brownies


These easy no-bake brownies are
almost too good to be true. You
don’t need a whole lot of time or
ingredients to get these ones
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hard to resist the whole slab!


Makes 14


270g (2 cups) hazelnuts


265g (2½ cups) shredded coconut


85g (¾ cup) raw cacao powder


650g (4 cups) almonds


⅛ teaspoon Himalayan salt
225g (½ cups) medjool dates


250ml (1 cup) rice malt syrup


Ganache
450g (3 cups) chopped sugar-free
dark chocolate
500ml (2 cups) coconut milk

1 Place the hazelnuts, coconut,
cacao powder, almonds and
salt in a food processor and
process into small crumbs.

2 Add the dates and rice malt
syrup and process until the
mixture is well combined and
sticky.

3 Line a 24cm square cake tin,


about 5cm deep, with baking
paper. Transfer half the brownie
mixture to the tin and press
down evenly. Set the remaining
brownie mixture aside.

4 To make the chocolate
ganache, add the chocolate
and coconut milk to a saucepan
and stir over medium heat
until the chocolate has melted
and thickened. Remove from
the heat. Using a tablespoon,
randomly dollop about 6 table-
spoons of the ganache over the
brownie base. Freeze for 10 -
20 minutes.

5 Remove the tin from the
freezer and press the remaining
brownie mixture evenly over
the top. Pour the rest of the
ganache over the brownie,
spreading it evenly. Freeze for
3 - 4 hours, or until set.

6 Remove from the freezer 30



  • 40 minutes before serving. Cut
    into slices to serve.


The brownies should
keep in an airtight
container in the freezer
for 4 - 6 weeks.

Images and recipes
from Hippie Lane:
The Cookbook
by Taline Gabrielian
(Murdoch Books,
RRP $39.99)
Free download pdf