Raw Vegan Nutella Brownies. These are so easy and quick to make, no baking required and only 8 ingredients! Oil-free!
Author: Brandi Doming
1cupwhole oats96 g
1/2cupraw whole almonds80 g, or walnuts, hazelnuts, etc.
1/4teaspoonfine sea salt
5tablespoonsraw cacao powder
1/4cup+ 2 tablespoons pure maple syrup or agave90 mL
3tablespoonsRawmio hazelnut crunch buttersee notes below for subs, do not use peanut butter, they don't contain enough oil to keep these moist
Chocolate Hazelnut Cream (makes about 3/4 cup)
1/2cupcoconut creameither from a coconut or can, if using can, it must chill overnight in fridge
3tablespoonsraw cacao powder
2-3tablespoonsmaple syrup or agavefor a fluffy cream, use dry sugar instead
1tablespoonRawmio hazelnut crunch butter
The hazelnut crunch butter is naturally very sweet and full of flavorso 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.
*Vegan, raw, gluten-free, oil-free*Nutrition per brownie: 186 calories, 8.125 g fat, 24.7 carbs, 4.9 g protein, 12.3 g sugars*Nutrition per 2 tablespoons of cream (makes 3/4 cup): 78.3 calories, 5.15 g fat, 7.83 carbs, 1.14 g protein, 5.16 g sugars