Recipe by Healthy Eating Jo
Ingredients
- 1/2 cup/55g/2 oz dates, chopped
- 1/2 cup/120g/4.2 oz boiling water
- 1/2 cup/90g/3 oz Natvia
- 1/3 cup/80ml/2.6 oz almond milk
- 2 flax eggs 2 tbsp/14g/0.5 oz flaxseed and 1/2 cup/120ml/4 oz water (or substitute with eggs for non-vegans)
- 1/2 cup/100ml/3.5 oz coconut oil
- 1/3 cup/30g/1 oz cacao Powder
- 1/3 cup/30g/1 oz hazelnut meal
- 1/4 cup/30g/1 oz buckwheat flour
- 1/2 tsp baking soda
- 2 tbsp/40g/1.4 oz vegan yogurt
- 1/4 cup/30g/1 oz lightly toasted hazelnuts, peeled and chopped
- pinch salt
Directions
- Preheat oven to 180C/350F. Line a loaf tin with baking paper.
- Soak dates in the 1/2 cup boiling water for 15mins, do NOT drain. Add dates and water to a food processor with the remaining ingredients, except the toasted hazelnuts.
- Blend until smooth.
- Stir through the hazelnuts.
- Pour into the brownie pan (10x6inch) and bake for 30 minutes.
- Allow to cool before slicing. Dust the top with extra cacao if desired.
