A firm chewy brownie base with a simple protein boost topped with a gooey fudgy ganache layer…these are positively dreamy!
I think my palate has become so accustomed to no bake brownies I find it hard accept the bake variety. Though I still always revert back to my favourite recipe when a baked brownie is called for.
Hazelnut and chocolate just go so well together, it’s a combination that is sure to win a lot of people over. These are super rich, so although I’ve suggested 8 servings, you could easily slice them into smaller bites of 10 or even 12. Delicious with a cup of coffee… you could totally add some coffee extract into the ganache or base or both if you’re a coffee lover (not to self).
As far as no bake recipes go this is one of the most simple. Two layers, a food processor and no super crazy ass long ingredient list. The perfect chocolate treat if you’re thinking ahead to Easter… I just might be!
No Bake Chocolate Hazelnut Double Layer BrowniesPrint Recipe
- For the Base
- 110g roast hazelnuts
- 60g oats
- 200g pitted Medjool dates
- 30g Pulsin Chocolate Pea Protein
- 35g raw cacao or cocoa powder
- 2 tbsp (28g) coconut oil, melted
- 2 tbsp (30ml) maple syrup
- For the Topping
- 120g smooth roast hazelnut butter
- 30g raw cacao or cocoa powder
- 60ml maple syrup
- 60ml oat milk
- 60ml hot water
- 42g coconut oil, melted
- 2 tbsp chopped roast hazelnuts for topping
- 1 tbsp cacao nibs for topping
Line a 9 inch loaf pan with baking paper and lightly grease with spray oil.
Place hazelnuts and oats into your food processor and blend until finely ground. Add in pitted dates and blend to incorporate.
Once everything is finely ground add in chocolate pea protein and cocoa powder and pulse to incorporate.
Add in melted coconut oil and maple syrup and blend for about 2 minutes.
Place mixture into the prepared tin. Press down with your fingertips and then compact down and spread evenly using the back of a spoon.
Place into the fridge while you make the topping.
Clean out your food processor before blending all the ganache ingredients together; hazelnut butter through to melted coconut oil. Blend until perfectly smooth.
Pour and spread over the prepared base. Sprinkle with cacao nibs and chopped hazelnuts and leave to set in the fridge for 3 hours or overnight before slicing into 8 - 10 brownies.
Store in the fridge in a seal tight container for up to one week or freeze for up to one month.
Remove from the fridge 5 - 10 minutes before serving for a fudgier consistency!