NUTELLA BROWNIES
RECIPE
Makes 6-8 brownies
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INGREDIENTS
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Brownie
- 3 cups pecans OR 4 cups walnuts
- 10 Medjoul dates (pitted)
- 1 cup raw cacao powder
- 1 tsp vanilla extract
- 3 heaped tbsp hazelnut butter
- 1/2 tsp pink Himalayan salt
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Nutella Ganache
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1/2 cup coconut palm sugar
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1/4 cup cacao powder
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1/3 cup hazelnut butter
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4 tbsp hazelnut milk or other plant milk
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4 tbsp coconut oil (melted)
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1/2 tsp vanilla extract
PREPARATION
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In a high speed food processor, blend the pecans or walnuts until ground.
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Add the dates and process further until they are broken down into small pieces.
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Add the remaining ingredients and continue to blend until they form a dough.
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Using a spatula press the dough into a lunch box or baking dish lined with parchment paper.
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Place the brownie dough in the fridge.
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For the ganache, add all ingredients (apart from the coconut oil) to your food processor and blend until smooth and creamy.
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Next add the melted coconut oil, blend again until smooth.
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Cover the brownies with the Hazelnut ganache and refrigerate for at least an hour.
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Cut to size using a sharp knife.
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These brownies can be stored in a airtight container in your fridge for at least a week, but I promise you, they will not last that long!!
