Raw Chocolate Hazelnut Fudge Brownies (Vegan GF)

Sticky, gooey and delicious double layered fudgy brownies with no baking required. A nutty-date base with a chocolate-caramel like frosting, these raw brownies are naturally vegan, gluten-free and easy to make.

The weather may be cooling down here in the UK and as much as I love baking and seasonal recipes, no bake chocolate treats will always have a place in my kitchen. These Raw Chocolate Hazelnut Fudge Brownies are the best of the best: they’re everything I want in a raw brownie. The base is slightly dense and chewy while being sticky and rich with cacao and the frosting is gooey like chocolate caramel with a good sprinkling of salt. Despite the wholesome ingredients, they taste so indulgent.

I first made these Raw Chocolate Hazelnut Fudge Brownies to celebrate Jim Jam’s Dark Hazelnut Chocolate Spread which is low sugar, fully plant-based and naturally gluten-free and I love it. You can use any chocolate spread or chocolate nut butter in its place for delicious results.

To make the base, add all the ingredients to a blender:

• Hazelnuts and cashews: I like using a mixture of both nuts for the base. The cashews add a mild creamy quality and the hazelnuts add that classic “Nutella” element to these raw brownies. A quick roast in the oven really deepens the flavour of the nuts and makes these bites even more delicious (technically, these are no longer “raw” but they still require no baking!)
• Cocoa or cacao powder: to add even more chocolatey goodness to these brownies. Make sure you choose on without added sugars – raw cacao powder is my favourite for the richest flavour.
• Pitted dates: medjool dates will always be my favourite to use as they are naturally so jammy and sticky. If you’re using dried dates or fresh ones which aren’t as squidgy, soak them in boiling water for 10 minutes to rehydrate them.
• Chocolate spread: as mentioned above, use your favourite plant-based chocolate spread or chocolate nut butter. The smoother the texture, the better for this recipe.
• Vanilla and salt: these add so much flavour. The vanilla adds a natural sweetness and warmth to the brownies while the salt adds that tang that goes so well with chocolate.

It’s amazing how all of these simple ingredients come together to form a sticky, chewy and delicious base for these Raw Chocolate Hazelnut Fudge Brownies. Press down firmly into a lined tray while you make the even simpler frosting.

• More chocolate spread: use the same one as before!
• More pitted dates: the jammier the better.
• Plant-based milk and coconut oil: these add to the creamy texture of the frosting and the caramel-like shine. The coconut oil also helps the frosting firm up ever-so-slightly to make the frosting so luscious and indulgent.

Sprinkle with more chopped hazelnuts and a good amount of flaky salt and allow the Raw Chocolate Hazelnut Fudge Brownies to set in the fridge. They slice neatly and easily into 8 large squares, perfect with a cup of tea or coffee.

I cannot wait to hear what you think of these, they’re gooey, fudgy, rich and indulgent while being made with wholesome ingredients. They are naturally vegan and gluten-free and can be refined sugar free depending on the chocolate spread you use. The smoother and creamier, the better. If you are looking for more no-bake recipes, how about my:

• Chocolate Pumpkin Cookie Dough Truffles
• Chocolate Dipped Pretzel Cookie Dough Sandwiches
• Strawberry and Coconut Tarts
• No-Bake Cookie Dough Bites
• Double Biscoff Caramel Bars

Raw Chocolate Hazelnut Fudge Brownies (Vegan GF)

• Servings: 8
• Time: 20 minutes plus chilling
• Difficulty: easy
• Print

Sticky, gooey and delicious double layered fudgy brownies with no baking required. A nutty-date base with a chocolate-caramel like frosting, these raw brownies are naturally vegan, gluten-free and easy to make.

Ingredients

Raw Brownie Base
• 120g hazelnuts
• 70g cashews
• 25g cocoa/cacao powder
• A pinch of salt
• 180g pitted dates
• 60g chocolate hazelnut spread (or chocolate nut butter)
• 1 tsp vanilla essence
Ganache Topping:
• 40g chocolate hazelnut spread (or chocolate nut butter)
• 60g pitted dates
• 1 tbsp plant-based milk
• 1 tbsp coconut oil, melted
Topping:
• 25g hazelnuts, chopped
• Salt flakes

Directions

1. Optional: preheat the oven to 160Fan/180*C and lay out the hazelnuts and the cashews for the base in a large baking tray. Roast for 10-12 minutes until fragrant, stirring halfway through. Allow to cool fully. If using hazelnuts with the skin on, rub these off with a tea towel as thoroughly as possible.
2. Soak the dates in boiling water for 10 minutes and then drain.
3. Add the roasted nuts to a food processor and blend to form a fine meal. Now add the cocoa/cacao powder, salt, the dates, chocolate hazelnut spread and vanilla and blend to form a sticky dough. Scrape down the sides as necessary.
4. Pour the brownie mixture into a lined dish (approx. 10cm x 20cm) and press down firmly to form an even base layer. Pop in the fridge for 30 minutes.
5. Make the ganache topping by first soaking the dates in boiling water for 10 minutes and draining, as before. Add them to a small blender bowl with the chocolate spread, the plant-based milk and coconut oil and process until silky smooth.
6. Spread the ganache over the brownie base, sprinkle over the chopped hazelnuts and the salt and chill for 1-2 hours in the fridge.
7. Slice into 8 squares and keep in the fridge in an airtight container for up to 1 week.

Let me know what you think of these Raw Chocolate Hazelnut Fudge Brownies in the comments below and if you make them, please tag me! I love seeing your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With raw brownie love x