These brownies are super easy to make and are a great healthy sweet treat to have on hand.
The best part is, that these are gluten-free, vegan, raw and no artificial sweeteners, so completely guilt free!
And the fun part is that you can really play around with all kinds of nuts and seeds instead of the hazelnuts and cashews. —Holly Dyson
1 hour 10 minutes
about 10 slices
For the Brownie:
For the Ganache:
Coconut cream (the top hard layer in a can)
Medium sized Avocado
In This Recipe
Place the hazelnuts and cashews in the food processor and blitz until it resembles crumbs.
Add in the rest of the ingredients and process until all combined and sticks together with your fingers.
Line a loaf/ rectangular baking tray with baking paper.
Pour the base mix into your desired pan and press down with your fingers so it's even and flat.
Place in the freezer whilst you make the ganache.
For the ganache place all ingredients into a high-speed blender and pulse on high until completely smooth. Taste test to see if you want it sweeter.
Pour over the base and place back into the freezer to set for about 1 hour.
Or alternatively, place in the fridge overnight.
Top with some crushed hazelnuts or cacao nibs.
Slice into desired sizes and enjoy.
Store in an airtight container in the fridge.