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CHOC-HAZELNUT ‘NOTELLA’ BROWNIES

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

Metric | Imperial Measurement Conversions

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

METHOD

  1. Preheat oven to 180C/350F. Line a loaf tin with baking paper.
  2. 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.
  3. Blend until smooth.
  4. Stir through the hazelnuts.
  5. Pour into the brownie pan (10x6inch) and bake for 30 minutes.
  6. Allow to cool before slicing. Dust the top with extra cacao if desired.

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  • Nutritional Info

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