The recipe comes from Hippie Lane The Cookbook, a new collection of wholefood recipes by Taline Gabrielian, founder of a website with the same name.
“You don’t need a whole lot of time or ingredients to get these ones happening — but you may find it hard to resist the whole slab!” she writes.
Raw hazelnut brownies
270g (2 cups) hazelnuts
265g (2½ cups) shredded coconut
85g (¾ cup) raw cacao powder
650g (4 cups) almonds
⅛ teaspoon Himalayan salt
225g (1½ cups) medjool dates
250ml (1 cup) rice malt syrup
450g (3 cups) chopped sugar-free dark chocolate
500ml (2 cups) coconut milk
Place the hazelnuts, coconut, cacao powder, almonds and salt in a food processor and process into small crumbs.
Add the dates and rice malt syrup and process until the mixture is well combined and sticky.
Line a 24cm square cake tin, about 5cm deep, with baking paper. Transfer half the brownie mixture to the tin and press down evenly. Set the remaining brownie mixture aside.
To make the chocolate ganache, add the chocolate and coconut milk to a saucepan and stir over medium heat until the chocolate has melted and thickened. Remove from the heat. Using a tablespoon, randomly dollop about 6 tablespoons of the ganache over the brownie base. Freeze for 10–20 minutes.
Remove the tin from the freezer and press the remaining brownie mixture evenly over the top. Pour the rest of the ganache over the brownie, spreading it evenly.
Freeze for 3–4 hours, or until set.
Remove from the freezer 30–40 minutes before serving. Cut into slices to serve. The brownies will keep in an airtight container in the freezer for 4–6 weeks
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