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
Ingredients
- 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
Note
- 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.
Instructions
- 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.
Hey Brandi,
Can we make this recipe in a clasdic brownie pan?
8×8 or 9×9 for example?
Please let me know
Many thanks
Henri 🙂
You may have to double it or it might be too flat/short!
These look GORGEOUS. Your photography is so wonderful I can almost taste the brownies. Thank you for sharing this recipe!
Aww that was so sweet of you, thank you so much!!
Hey Brandi, Britney Spears called, she wants her song back! Cause “OOPS YOU DID IT AGAIN” and made ANOTHER awesome vegan dessert recipe. Come on, HAZELNUT? You are making me sin with delight. I finished a jar of vegan hazelnut spread in one go the other night – I’m not even kidding, I wish I was, but I’m not. It was amazing. AND THESE Hazelnut Brownies?!?! Need. Them. Now! Keep them coming please! Heaven also called you: they said you are doing great work on earth in making these!
Amazing stuff!
I realized I forgot to comment to you Levan!! Your comment was so stinkin funny I died laughing!! I love it! Thank you so much for your kind and hilarious compliments! That is hilarious you ate a whole jar in one sitting, but I’m not surprised, it is delicious stuff!!
Love the simplicity of this recipe! The photos are gorgeous and I need to get my hands on that nut butter 🙂 Pinning!
Thank you so much Medha! That is so sweet of you to say that!! This nut butter is truly delicious….no exaggeration!
Thank you so much Medha! I appreciate your sweet compliments!
“Dessert is served by Mr. Sexy Hands” <– lmao. You crack me up, Brandi. And you've got me drooling too – these brownies look so decadent and fudgy, without all the calories of the crap that I bake! You've sold me on that hazelnut crunch butter. It sounds delicious and something that I would likely eat straight from the jar with a spoon.
Thank you so much Nancy, lol! Yes, straight from the jar, no lie! SO GOOD!
These are raw?!!! Seriously girl! YOU are amazing! These look delicious! I love love LOVE chocolate! YUM 🙂
Thank you so much Cailee! They are amazing and delicious!!
I’m going to order some of the Rawmio chocolate and try these! They look so. damn. good. And I can add some pink and red on top and have an excuse to make them for Valentine’s Day : )
Sounds like a great plant to me Ashlee! Thank you so much!! That Rawmio stuff is to DIE FOR!
Oh my WOW, Brandi – these brownies look all kinds of amazing! I love that you used oat flour as a base – it works such wonders in raw and baked sweets! Can’t wait to try these 🙂 And by the way, that chocolate hazelnut spread sounds too die for as well 🙂 I don’t think I could be trusted around it for very long!!
Thank you so much sweet friend!! I love oat flour too and use it all the time! It is an amazing ingredient for gluten-free baking or not baking, lol, and doesn’t leave some nasty taste or texture like most gluten-free flours can do. These turned out really delicious and chocolatey!
Hahaha! I too think that dates look like roaches! But I do like them. These look incredible, if I could reach through the screen and grab one or two I would. Beautiful photos too! Pinned.
You are so sweet, thank you for the compliment on my photos! 🙂
Girl, SO easy and so fast….seriously, no excuse not to make them!
I made these today and they are absolutely divine! Thank you so much for the recipe! I did not have Rawmio hazelnut crunch butter on hand, so I used Brandi’s recommendation to substitute it with almond butter. I did not add any other sweeteners. Just almond butter (2 tbsp) and 1 tbsp of coconut oil. They turned out great and held their shape! Absolutely delicious. It was hard not to eat the chocolate cream (frosting) with a spoon 🙂 Thank you, Brandi, so much!!!
Lana-yay!! I’m so happy to hear you loved these so much and the subs we discussed on Instagram worked!! Your pics were gorgeous too! Thank you so much for making it!
Chocolate. Nuts. Always a good combo! Looks delicious!
Agreed! Thanks Sophia!
Those are some really awesome brownies. Next time I’m in Whole Foods or heath food store I’ll see if I can find that hazelnut crunch butter. Looks really good and all that chocolate is making me hungry.
Thank you so much Suzanne! The only sell it online, sorry girl! It is worth it though and they deliver really fast. Seriously, the stuff is dangerously delicious.
Such a good idea!! I like to mix it up from dates or black beans too, and this seems like a great alternative. I just made almond butter last night, so I might give it a try with that and see how they turn out. Thanks for the inspiration:)
Hi Laura! Thank you! Just fyi, if you sub with the almond butter, you will likely need to add some dry sugar like coconut sugar. The Hazelnut crunch does 2 things in this recipe, it is very sweet, so it adds some of the sweetness and flavor to the brownies and it also helps to firm up the brownies in the fridge (because it contains coconut butter), so that’s why I suggest adding a dry sugar and not more syrup to compensate with sweetness, since almond butter may make them more soft since it doesn’t firm up, it should still work, just add probably a couple tablespoons maybe of coconut sugar, blend it all up and taste it. You are looking for the batter to clump together in a large ball. Let me know if you try it! 🙂
Thanks for the heads up. I’m always up for experimenting – especially when there is chocolate involved – so I’ll see how it goes!
Holy chocolate!!!! I need to get my hands on some of this Rawmio hazelnut crunch butter!!! Wow! Looks amazing, Brandi!
Thank you so much Mandy!! Yes, it is TO DIE FOR!!!! I’m not just saying that either!
I know exactly what you mean when you say dates remind you of roaches….I just moved to Texas and they freak me out…I still love dates though!
That hazelnut cream takes these to another level, what I wouldn’t give for a bite of this chocolatey treat 😀
Cheers
Choc Chip Uru
Ok, I am going out to buy me some of that Rawmio so I can make these asap! 🙂
Warning-you will be tempted to just skip the brownies and eat it straight out of the jar..it’s sooooo good!! Fyi, it stays soft and liquidy at room temperature but turns to a thick fudge consistency in the fridge.
LOL! Seriously cracking up here! Yes, Mr. Sexy Hands has earned that title here recently…aka, hubby. He was the bowl holder for my Pottery Barn post and a few people were commenting on his hands, so I thought it was only “fair” I nicknamed him “sexy hands” from now on in my posts 🙂
Yes, get some of this nut butter….I’m totally dead serious…best nut butter I’ve ever had.
Aww thanks Shonalika!! These aren’t overly sweet, in my opinion anyways….definitely more chocolatey than sweet, so they shouldn’t send you into a sugar coma, haha!
Thank you so much!!
Correction… the “look” not sound. Doh! I have to admit. I skipped past your post and went directly to the recipe. My bad!! However, I went and reread your post… you are hilarious!! I have the same thoughts about dates!!! I still use them, but have the same thoughts. 1.) they always look moldy. 2.) I soak them before using them in anything and I find them extremely too sweet so I always use less than what the recipe calls for. 3.) I think they look like something other than roaches. hahahaaha!! sorry!
Hahaha! I literally am laughing out loud!! I’m so glad to know that I’m not the only one with those thoughts about dates! I literally look AWAY when I use them and just feel my way through my fingers taking the pits out. I don’t love their gooey nature or taste too much and my husband dislikes them too. My daughter likes them though!
Ohsweetgoodness! The gooey lusciousness of these, girl!! I want to swim in that chocolate hazelnut cream!
You have my permission….swim away my friend, haha! The brownies are certainly tasty on their own, but the cream definitely completes them…I couldn’t stop licking the spoon!