Makes 6-8 brownies


- 3 cups pecans OR 4 cups walnuts
- 10 Medjoul dates (pitted)
- 1 cup raw cacao powder
- 1 tsp vanilla extract
- 3 heaped tbsp hazelnut butter
- 1/2  tsp pink Himalayan salt

Nutella Ganache

  • 1/2 cup coconut palm sugar

  • 1/4 cup cacao powder

  • 1/3 cup hazelnut butter

  • 4 tbsp hazelnut milk or other plant milk

  • 4 tbsp coconut oil (melted)

  • 1/2 tsp vanilla extract



  1. In a high speed food processor, blend the pecans or walnuts until ground.

  2. Add the dates and process further until they are broken down into small pieces.

  3. Add the remaining ingredients and continue to blend until they form a dough.

  4. Using a spatula press the dough into a lunch box or baking dish lined with parchment paper. 

  5. Place the brownie dough in the fridge.

  6. For the ganache, add all ingredients (apart from the coconut oil) to your food processor and blend until smooth and creamy.

  7. Next add the melted coconut oil, blend again until smooth.

  8. Cover the brownies with the Hazelnut ganache and refrigerate for at least an hour.

  9. Cut to size using a sharp knife.

  10. These brownies can be stored in a airtight container in your fridge for at least a week, but I promise you, they will not last that long!!

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