Breads & Cakes/ Desserts/ Vegan Recipes

Raw Hazelnut Almond Brownies

Hazelnut Almond Brownie

Another vegan brownie recipe? Wasn’t there just one before?

Well, yes. And the reason we do one again is simple: People seem to love them.

It’s one of the best ways of giving people a taste of vegan food. Since these brownies only require little ingredients and are prepared within 20 minutes, everyone can do them at home.

And not only that, but we also want to show how easy it is to actually adopt them just by changing the ingredients a little bit.

Here, the base will be made from hazelnuts, almonds, and dates. The hazelnuts combined with the cocoa powder then develop this really unique and rich flavor.

There is just something special about the taste of hazelnuts and chocolate, but hey, try for yourself.

Personally, I find them especially good when they have some chunks of nuts and dates which give a crunchy feel. If you like the brownies smooth, simply make sure to blend them longer. 

To decorate the brownies, try to find edible flowers. Adding them on top of the brownies just makes your plate look more beautiful.

Enjoy, and let us know in the comments how you liked them.

Raw Hazelnut Almond Brownies

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.50 out of 5)
Serves: 4
Prep Time: 15 minutes

These raw hazelnut almond brownies are easy to prepare and rich in flavor. Enjoy.


  • For the brownie base
  • 1 cup almonds
  • 1 cup hazelnuts
  • 2 cups dates
  • 4 tbsp cocoa powder
  • 1/2 cup fine oats
  • For the glaze
  • 5 tbsp coconut oil – at room temperature
  • 3 tbsp cocoa powder
  • 1 tbsp agave juice



For the base, first blend the nuts into a fine texture. Then, add the dates, cocoa powder and oats, blend until it becomes a sticky dough.


Line a baking tray with baking parchment. Press the dough inside, even the top out. Make sure it’s pressed firmly.


For the glaze, mix the coconut oil with cocoa powder and agave juice. Combine well.


Cover brownie base with chocolate glaze. Leave in the fridge for 2-4 hours until firm.


For serving, cut into cubes, then decorate with edible flowers or coconut flakes.



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