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 milk1 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)