Double Chocolate Hazelnut Brownies

by Edward Daniel
Caption of Double Chocolate Hazelnut Brownies. Image by Edward Daniel (c).

Double Chocolate Hazelnut Brownies l love because of the double hit of chocolate and hazelnuts.  The raisins and coconut flakes add texture as you bite into the layers.  This is one of my go to recipes when the day job is over and the night time moonlighting begins.  I recall this being my haven me while doing my last edits for my first book “Essence: The Beginner’s Guide to Veganism”. These brownies go well with a nice cuppa as the smell comes wafting through the air as I work.

Caption of Double Chocolate Hazelnut Brownies. Image by Edward Daniel (c).
Double Chocolate Hazelnut Brownies l love because of the double hit of chocolate and hazelnuts.  The raisins and coconut flakes add texture as… Recipes Double Chocolate Hazelnut Brownies European #
Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For base
  • 200g millet
  • 40g flaxseeds
  • 40g oats
  • 100g raw unrefined sugar
  • Pinch of salt
  • 50g potato starch
  • 50g cocoa
  • 50g coconut flakes
  • 125ml olive oil
  • 60ml filtered water
  • For the topping
  • 100g dark chocolate (at least 70% cocoa)
  • 30g coconut oil
  • 20g oat
  • 40ml filtered water
  • 50g hazelnuts
  • 50g raisins

Instructions

  1. Preheat the oven to gas mark 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
  2. Toast the hazelnuts in the oven for 10 minutes. Place in a sieve and discard the brown skin.  Place in a chopper and roughly chop. Set to one side for later.
  3. In a high-speed blender whizz together the millet until fine and place in a large mixing bowl.
  4. Next whizz together the flaxseeds, sugar, and salt.  Add to the mixing bowl with the potato starch, cocoa and coconut flakes. Combine well.  Add in the oil first and then the water.  Leave to one side for 10 minutes
  5. Line a baking tray with oil. place the batter into the holes.
  6. Bake the mixture in the oven for 15 minutes. It should still have a moist texture.
  7. Remove from the oven and allow to cool.
  8. Grind the oats in a high-speed blender and combine with the water to form a cream and set to one side.
  9. Place a glass bowl over boiling water (or even over a bain marie). Add the dark chocolate and melt in the coconut oil. Add the cream, hazelnuts and raisins.
  10. Pour the melted chocolate mixture on top of the cake. Smooth over so that the chocolate covers all the surface. Set to one side for a couple of hours.
  11. Serve once at room temperature. Chill the rest.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

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