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Raw Nutella Brownies



Serves 2 | Prep Time – 10 minutes | Skill – Simple



175g medjool dates

30g hazelnuts, toasted

2 tbsp coconut oil (at room temperature)

1 tbsp agave or brown rice syrup

3 tbsp raw cacao

1.5 tbsp psyllium husks or ground flax seeds

Generous pinch of Himalayan pink salt

¼ tsp cinnamon



  1. Toast your hazelnuts in an oven at 175 °C until golden and aromatic. Rub off the skins by rolling the nuts together in a dishcloth. Set aside.
  2. In a food processor blitz the dates until almost smooth - if you can’t find medjool dates you will need to simmer dried dates in 1tbsp of water until all of the water has been absorbed and the dates have softened.
  3. Transfer the dates to a bowl and combine with the remaining ingredients and mix until fully incorporated - you might need to get your hands dirty here. It should be a lovely thick chocolaty dough.
  4. Line a baking tray with clingfilm and press the dough into it so that the sides are even and the mixture about 3-4cm thick.
  5. Put the tray in the fridge and allow to set for at leas an hour until gooey and delicious.


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Really delicious!! I slightly tweeked the recipe and turned them into mini balls, then rolled them in fine coconut flour . I freeze them and when needed pop them into a mini container for my daughters lunch bag. My daughters adore chocolate and this is a great substitute!

Oct 18, 2016

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