Chocolate Hazelnut 'Notella' Brownies
Serves: 12
Prep: 10 Minutes
Cook: 30 Minutes
Ingredients
- 1/2 cup/55g Dates chopped
- 1/2 cup/120g Boiling water
- 1/2 cup/90g Natvia Sweetener
- 1/3 cup/80ml Almond Milk
- 2 each flax eggs 2 tbsp/14g Flaxseed group and 1/2 cup/120ml/4 oz water
- 1/2 cup/100ml Coconut oil
- 1/3 cup/30g Cacao Powder
- 1/3 cup/30g Hazelnut meal
- 1/4 cup/30g Buckwheat flour
- 1/2 tsp Baking soda
- 2 tbsp/40g vegan yogurt
- 1/4 cup/30g lightly toasted hazelnuts peeled and chopped
- pinch Pink Himalayan salt
Method
- 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 soaking water to a food processor with the remaining ingredients excluding the toasted hazelnuts.
- Blend until smooth.
- Stir through the toasted 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.
