What are the 2 main ingredients you see in every raw vegan brownie recipe? Well, besides cacao powder, that is? Dates and lots and lots of nuts. Well, I’ve mentioned before that dates aren’t on my favorite list. They are ok, but I need an additional sweetener or for them to be camouflaged really well within a recipe. Also, I had a funny conversation with a friend on Instagram the other day about how they look like roaches to me. We both got a kick out of it. That kind of affects me anytime I use them. I know I can’t be the only one to think that, right?
Well, even with all the huge date lovers out there, I’ve actually had some requests for date-free raw desserts! So, apparently I’m not the only one out there who isn’t a huge fan.
So, that brings me to this recipe. These Raw Vegan “Nutella” brownies are not nut-free, but instead of using mainly nuts for the base of these and obviously not using dates, I created them using mostly oat flour and maple syrup to sweeten. The chocolate and hazelnuts give that wonderful Nutella vibe to these brownies. Nutty Raw Brownies with Raspberry Glaze.
This entire raw vegan brownie recipe, including the cream, is just 8 ingredients! By using the same ingredients in both the brownies and the cream, it keeps the recipe simple and without a ridiculous long list of ingredients.
For these Raw Vegan “Nutella” Brownies, I wanted to make them a little different, so I created this to-die-for chocolate hazelnut cream to go on top. The brownies are good on their own, but the cream really is part of the deal here and completes them. Instead of the traditional oil-based chocolate glaze you typically see on brownies, I created a rich chocolate coconut cream for the top.
The inspiration for this recipe came from this lovely jar of heaven. Rawguru sent me the most amazing nut butter concoction I have ever tasted in my life. It honestly is so delicious, I’d almost declare it my new obsession! It is their Hazelnut Crunch flavor made by their Rawmio brand.
To describe it, I would say, dreamy. I nearly died after the first bite. It has such a depth of flavor and a wonderful sweetness from the coconut sugar. It is raw, organic and contains no added oils. It is made from coconut, hazlenuts, cacao nibs, coconut sugar, vanilla bean and sea salt. It is a nice pourable consistency at room temperature and becomes a thickened, almost fudge-like consistency in the fridge.
I also love Rawmio tahini and used it here in my Chocolate Tahini Ice Cream!
Dessert is served….by Mr. Sexy Hands.
More Vegan Brownie Recipes:
Raw Vegan Nutella Brownies
- 1 cup whole oats 96 g
- 1/2 cup raw whole almonds 80 g, or walnuts, hazelnuts, etc.
- 1/4 teaspoon fine sea salt
- 5 tablespoons raw cacao powder
- 1/4 cup + 2 tablespoons pure maple syrup or agave 90 mL
- 3 tablespoons Rawmio hazelnut crunch butter see notes below for subs, do not use peanut butter, they don't contain enough oil to keep these moist
- 1 teaspoon vanilla
Chocolate Hazelnut Cream (makes about 3/4 cup)
- 1/2 cup coconut cream either from a coconut or can, if using can, it must chill overnight in fridge
- 3 tablespoons raw cacao powder
- 2-3 tablespoons maple syrup or agave for a fluffy cream, use dry sugar instead
- 1 tablespoon Rawmio hazelnut crunch butter
- 1 teaspoon vanilla
- Pinch sea salt
- The hazelnut crunch butter is naturally very sweet and full of flavor so it is responsible for some of the sweetness in these brownies. It also helps to firm up these bars in the fridge because it contains coconut butter, so if you want to sub the hazelnut crunch butter, I would suggest doing 2 tablespoons almond butter and 1 tablespoon coconut butter or coconut oil, and that should yield similar results. It should be creamy butters, so the brownies stay moist.
- Add the oats and almonds to a food processor and process for a minute or two until finely ground. Add the cacao powder and salt and process again until blended.
- Add the syrup, hazelnut butter and vanilla drizzled around the container over the dry ingredients and pulse until it all comes together in one large ball. It should be very thick and clumped together. If after several pulses it doesn't clump into a ball, add just a tad more oats.
- Press the brownie mixture evenly between 8 liners. Dampen your fingertips to help flatten them. Place in the fridge for about an hour to firm up while you prepare the cream.
- You will need coconut cream either from a coconut or the separated thickened cream at the top of a can of full-fat coconut milk. Make sure you have let your can (if using) chill in the fridge overnight so the cream separates from the water. You do not want any of the water. Scoop out a 1/2 cup of the cream into a bowl.
- Beat the cream for a few minutes until thick and fluffy. Add the cacao powder and salt and beat again until mixed and fluffy. Carefully add the hazelnut butter, syrup and vanilla and beat once more just until mixed. Taste and add anymore sweetener or cacao if desired. Keep in mind the brownies are plenty sweet, so the cream doesn't need to be overly sweet. The combo together is divine and not overly sweet, but just chocolatey goodness.
- You can apply the cream either immediately to the brownies in a thin layer with the back of a spoon or add a dollop on (like I did in the photos). Or for a fancy presentation, add the cream to a ziplock or piping bag and place it to chill in the fridge for awhile to let it get even thicker and fluffier. When ready to serve, cut a corner off of the bag and pipe it on. Garnish with extra cacao nibs or cacao powder if desired. Keep them stored in the fridge in a sealed container, so they stay moist and keep the cream from melting. You will have extra cream leftover.