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Hazelnut Walnut Brownies – No Bake Brownies with dates, roasted hazelnuts and walnuts. Easy Fudgy No Bake Vegan Brownies. No Bake Nutella Brownies. Vegan Gluten-free Recipe.
These brownie bites are like nutella brownies, but no bake, no make the nutella and of course no palm oil or dairy like the usual nutella. Just 6 ingredients, toasted hazelnuts, walnuts, dates, cocoa and some maple. I top these with a creamy non dairy chocolate ganache. So good! Serve these with a simple vegan vanilla ice cream or some whipped coconut cream. and some date caramel. yum.
These bars are easy, fudgy and perfect for the sweet snack attack! Make these and let me know how they turned out! You can use all walnuts and skip the toasting step to omit hazelnuts. Or use hazelnut butter or other toasted nut butter.
If you missed it, my next cookbook is now available to Preorder!! It has recipes like the blog, many cuisines and lots of easy meals. The book will have both US and metric system measures and Nutrition calculation as well, which I hope to eventually also add on the blog.
What are your dessert plans for today?
More brownies from the blog
- Vegan Pumpkin Brownies
- Easy Walnut Brownies.
- Gluten-free Brownies and Brownie Mix. GF
- Vegan Almond Butter Blondies with Chocolate Chips
- Bleuberry Brownies!
- Coconut Flour Brownies GF
VIDEO:
Hazelnut Brownies - No Bake Brownies
Ingredients
Brownie
- 1 cup raw hazelnuts or unsalted roasted
- 1/2 cup raw walnuts
- 1 cup soft medjool dates, pitted and roughly chopped
- 1/3 cup or more cocoa powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 to 2 tbsp maple syrup
Ganache:
- 1/4 cup non dairy milk
- 1 tbsp refined coconut oil
- 3/4 cup semi sweet chocolate
- 2 tbsp sugar or sweetener
- 1/2 tsp vanilla extract
- a pinch of salt
Instructions
- For raw hazelnuts, Preheat oven to 325 degrees. Spread the hazelnuts on a baking sheet in a single layer. Roast for 10 to 14 minutes if raw (shake one in between) and 4 or 5 minutes to heat up if roasted. Cool Slightly and put on a kitchen towel. Rub with the towel to remove as many skins as you can. Or use pre-roasted hazelnuts (remove skin in a towel before using).
- Add just the hazelnuts without skin to a food processor or high speed blender. Blend until starting to get buttery. *
- Add walnuts and pulse until a coarse meal. Add dates and cocoa, vanilla and salt and pulse to mix in and until the dates break down into the mixture. Add maple syrup to help the mixture stick. Taste and adjust sweet and chocolate (add more cocoa).
- Transfer to a parchment lined pan and pat down to a rectangle.
- Make the Ganache: Heat the non dairy milk and coconut oil over medium heat in a saucepan. when boiling take off heat. Add the chocolate sugar and vanilla and let sit for a minute. Whisk until smooth. Pour over the brownies. Chill for an hour, slice and serve. Let the brownies come close to room temperature before serving. Store on the counter for upto 2 days, Store refrigerated for upto a week.
Video
Notes
Melt 2 tbsp coconut oil(refined if you want a neutral flavor). Mix in 2 tbsp smooth nut-butter, 1 to 2 tbsp maple, 2 tbsp cocoa powder, 1/2 tsp vanilla until smooth. Use. *For a smoother brownie, add 1 tbsp melted coconut oil and process the hazenuts until smooth. They will get smoother in a blender than a processor. Nutrition is approx 1 of 4 Serves.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Richa, I’ve just discovered your first cookbook and it is such an amazing addition to my cookbook collecion! I’ve been wanting to develop more indian recipes and culinary school didn’t do a great job with indian cuisine! Your book is actually all I need! I’m so inspired and already adding a bit of Richa-ness to my recipes! So happy to have found you!
…And these brownies. Making these for sure!
THIS RECIPE RULES!!!!!!!!!!!! I have been an ethical vegan for a LONG time, and I have tried so many raw recipes and store-bought/bakery bought raw goods. This recipe produces yummy, chocolatey, good-for-you-seeming treats! You have done it again! 100% success rate with your recipes!
Hi, can we substitute another nut, say cashews?
yes, with cashews you can use them raw or lightly roasted
Ooooh. These look so good. Perfect for a sweet snack attack. I’m going to make them as soon as I get a chance. Wishing I had one (or three) in front of me right now, they’re making me hungry.
<3<3<3<3 !
Hi, can you substitute the coconut oil with light olive oil or Rapeseed Oil (canola) as I have to avoid coconut.
Also, would these work in a Vitamix blender? Or would it be difficult to get the end result out of the container?
Thanks.
use more of the chocolate and omit oil altogether.
Vitamix and other high speed blenders work fine with nuts. The mixture isnt too sticky. you might want to pulse towards the end so as to not overork the motor.
Thanks for replying- how much more chocolate do you suggest? Thanks. I will also try with my vitamix blender.
same amount as oil
Thanks Richa, I’m looking forward to the release of your new cookbook! I already own your first book and am cooking my way through it!
These are so good and so easy. I added chia seeds and snacked on them all day!
Great!! one question, can we use directly hazelnut butter like this one, if yes what quantity?:
https://www.jeanherve.fr/fr/68-puree-noisette-bio
thx
I would do a heaping 1/2 cup. You m ight not need any maple syrup with hazelnut butter.
Oh Yeah!!
<3 <3