Hazelnut Walnut Brownies

By Vegan Richa · 60 min

Ingredients

Instructions

1. Preheat the oven to 325°F. Spread raw hazelnuts in one layer on a baking sheet. Roast 10 to 14 minutes if raw, shaking once; if already roasted, heat 4 to 5 minutes. Let cool slightly, then rub in a towel to remove as much skin as you can. Pre-roasted hazelnuts also work: rub off the skins in a towel before using.
2. Put only the skinned hazelnuts in a food processor or high-speed blender. Blend until they start to turn buttery.
3. Add the walnuts and pulse to a coarse meal. Add the dates, cocoa powder, vanilla and salt, and pulse until the dates break down into the mixture. Add the maple syrup so the mixture holds together. Taste and adjust sweetness and chocolate; add more cocoa if you like.
4. Press the mixture into a rectangle in a parchment-lined pan.
5. For the ganache, heat the non-dairy milk and coconut oil in a saucepan over medium heat. When it boils, remove from the heat. Add the chocolate, sugar and vanilla and let sit for a minute, then whisk until smooth. Pour over the brownie base.
6. Chill for 1 hour, then slice. Let the brownies come close to room temperature before serving. Keep on the counter for up to 2 days, or refrigerated for up to a week.

Summarized from Vegan Richa's video. Watch it for the details.

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MilkChocolateWalnutDateHazelnut