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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.
I didn’t have chocolate so I thought I could use cocoa nibs. Don’t do that. I might have just invented poison. Thought they were small chocolate parts.
I followed the. Method n instructions to a t but my brownie mixture minus the topping came out very oily and hard sticky chewy. What would cause this?
hmm Maybe the nuts got a bit overprocessed. When nuts get over processed they start to leak oil a bit and start the process to become nut butter. That could be the oil and stickyness. I am not sure about chewyness, that could just be the quality of the dates?
Hey…
The brownies taste delicious. Thankyou.
Can’t wait to try more of your reciepes.
Amrita
Hi Richa – Which non dairy milk goes with this?
I usually use almond milk but any will do
Hi
Which company food processor have you used for this recipe ?
I’ve made these in cuisinart and kitchenaid processors, both work.
Delicious!!! Easy to make, and everyone in the family loved this recipe.
Made these and they were amazing! Thank you 🙂
Awesome!
These are amazing! I used a hit too much Maple so they were especially fudgey! Definitely will make again.
Fudgy is always good!
I just made these and they’re amazing! They actually taste like brownies. I never use oils or sweeteners in recipes, and this case it didn’t seem to matter.
Quick, easy, and everyone will think you’ve been baking all day 🙂
Thank you Richa for your great talent.
Thats awesome!
These look and sound delicious. I’m wanting to give them a try based on what I have on hand. I have toasted peanuts that I can use instead of hazelnuts, but I don’t have walnuts. I have cashews and Brazil nuts. Do you think cashews will work well instead of walnuts? Also I have some almond pulp from my most recent batch of almond milk. I’m wondering if that could be incorporated here…I’ll experiment and let you know!
I think any nuts will do in this. Add some in combination with cashews as they are more neutral. Depending on the nut, you can roast them or use them raw. I would use cashews raw.
O.M.G. these came out so good!! I used roasted peanuts instead of hazelnuts (didn’t bother heating them up because I used a Vitamix and I was worried they would get too soft.) I used a mix of almond pulp (about 2.5 TBS) and raw cashew pieces (about 1.5 TBS) in place of the walnuts. I stirred everything up with a spoon in the blender with each addition before actually blending. I used a loaf pan to press everything, and the size and depth were PERFECT! I got six brownies out of it. The ganache is to die for! Great recipe!
yay!