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'Nutella' Fudge Brownies
'Nutella' Fudge Brownies
Recipe type: vegan, gluten free, dairy free, grain free
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 200g Hazelnuts
  • 200g Medjool Dates
  • 3 tbsp Coconut Oil
  • 2 tbsp Cacao Powder
  • 1 tbsp Carob Powder
  • 2 heaped tbsp Buckwheat or Coconut Flour
  • 1 cup Almond Milk
  • A pinch of Himalayan Salt
Instructions
  1. Preheat the oven to 150 degrees celsius
  2. Set aside 25g of the hazelnuts
  3. Toast the rest of the hazelnuts on a tray for 10 minutes
  4. Remove from the oven and leave to cool
  5. Once cooled, gently rub the hazelnuts with a kitchen towel to remove the majority of the skins
  6. Once the skins are removed, place in a processor and blend for 5 minutes until a smooth butter has formed
  7. Add the dates, pitted, coconut oil and almond milk to the processor
  8. Again, process until smooth
  9. Add all remaining ingredients to the processor and once smooth, transfer to a lined square tin
  10. Chop the remaining hazelnuts into small pieces and sprinkle over the wet mixture and press in gently with the back of a spoon
  11. Bake at 150 degrees for 25-30 minutes until the top has slightly hardened
  12. Remove from the oven and leave to cool
  13. Once cooled, place in the fridge for two hours
  14. Once set, cut into 16 squares and either keep in the fridge or freeze for later!
Recipe by The Clean Diary at http://thecleandiary.com/nutella-fudge-brownies/