Here’s a sweet treat that’s just perfect for coffee break or dessert from Taline Gabriellian’s fab new book Hippie Lane: The Cookbook (Murdoch Books). This is about as healthy a brownie as you’ll find, and what’s more they are absolutely deeeelish! It is just one of many savoury and sweet treats to be found down Hippie Lane, where “wholefood goes deliciously luxe!”

Raw Hazelnut Brownies

Makes 14

R + VGN DF GF RSF

Chocolate and hazelnut: who can resist? These easy no-bake brownies are almost too good to be true. You don’t need a whole lot of time or ingredients to get these ones happening — but you may find it hard to resist the whole slab!

Ingredients

270 g (9½ oz/2 cups) hazelnuts

265 g (9½ oz/2½ cups) shredded coconut

85 g (3 oz/¾ cup) raw cacao powder

650 g (1 lb 7 oz/4 cups) almonds

⅛ teaspoon Himalayan salt

225 g (8 oz/1½ cups) medjool dates

250 ml (9 fl oz/1 cup) rice malt syrup

Ganache

450 g (1 lb/3 cups) chopped sugar-free dark chocolate

500 ml (17 fl oz/2 cups) coconut milk

Method

Place the hazelnuts, coconut, cacao powder, almonds and salt in a food processor and process into small crumbs.

Add the dates and rice malt syrup and process until
the mixture is well combined and sticky.

Line a 24 cm (9½ inch) square cake tin, about 5 cm (2 inches) deep, with baking paper. Transfer half the brownie mixture to the tin and press down evenly.
Set the remaining brownie mixture aside.

To make the chocolate ganache, add the chocolate
and coconut milk to a saucepan and stir over medium
heat until the chocolate has melted and thickened. Remove from the heat. Using a tablespoon, randomly dollop about 6 tablespoons of the ganache over the brownie base. Freeze for 10–20 minutes.

Remove the tin from the freezer and press the remaining brownie mixture evenly over the top. Pour the rest of the ganache over the brownie, spreading it evenly.

Freeze for 3–4 hours, or until set.

Remove from the freezer 30–40 minutes before serving. Cut into slices to serve. The brownies will keep in an airtight container in the freezer for 4–6 weeks.

 

 

Images and recipes from Hippie Lane: The Cookbook by Taline Gabrielian (Murdoch Books RRP $39.99).

Comments

comments

Enjoyed what you read?

 Of course you did. Subscribe (it's free!) and we will send you our weekly issue of The Starfish.

You have Successfully Subscribed!

Pin It on Pinterest

Share This

Share This

Share this post with your friends!

The Starfish straight to your inbox!

Sign up and receive the latest edition of The Starfish in your email in-box each week!

You have Successfully Subscribed!