- 150g (1 cup) raw hazelnuts
- 150g (1 cup) raw almonds
- 70g (3/4 cup) cocoa or cacao powder
- 1/4 tsp salt
- 425g (2 1/2 cups) pitted dates, soaked, drained
Ganache and topping
- 4 tbs unsweetened almond milk
- 160g (1 cup) dairy-free dark chocolate, chopped
- 3 tbs coconut sugar
- 1/4 tsp salt
- 2 tbs coconut oil
- 125g (1 cup) hazelnuts, roughly chopped
To make the brownies, grind together the hazelnuts and almonds in a food processor to a fine crumb. Add the cocoa powder and salt, and pulse until thoroughly combined. Tip out into a mixing bowl.
Pulse the dates in the food processor until finely chopped. Return the cocoa powder and nut mixture to the processor and process until a soft dough-like consistency forms (you may need to add a little warm water to achieve this consistency).
Turn out the mixture into a 20cm (8-inch) square tin that’s been lined with baking paper. Pack mixture down flat and spread out evenly. Cover and chill for at least 1 hour.
To make the ganache and topping, warm the almond milk in a small saucepan until it just starts to simmer.
Pour the milk into a mixing bowl and add the chocolate, sugar, salt and coconut oil. Let stand for 2 minutes before gently stirring until smooth and even.
Chill for 5-10 minutes until thickened to a spreading consistency. Spread it over the top of the set brownie in the tin and scatter the hazelnuts on top.
Turn out the brownie from its tin and cut into squares before serving.