Recipe: Double Chocolate Hazelnut Brownies

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

Edward Daniel 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: 30 mins Cooking Time: 25 mins 25 mins

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

Preheat the oven to gas mark 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
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.
In a high-speed blender whizz together the millet until fine and place in a large mixing bowl.
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
Line a baking tray with oil. place the batter into the holes.
Bake the mixture in the oven for 15 minutes. It should still have a moist texture.
Remove from the oven and allow to cool.
Grind the oats in a high-speed blender and combine with the water to form a cream and set to one side.
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.
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.
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".