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1 ½ cups walnuts
¾ cup unsweetened cocoa powder *see notes
2 tsp espresso powder (optional)
½ tsp sea salt
2 cups pitted medjool dates (about 15 dates)
¾ cup hazelnut butter
½ tsp vanilla
1 batch vegan ganache


Add the walnuts, cocoa powder, espresso powder, and salt to a food processor and blend for a couple of minutes until it resembles fine crumbs.

Add the dates, hazelnut butter, and vanilla and blend again until the ingredients stick together to form a dough.

Press the raw brownie mixture into a baking pan lined with parchment paper, and smooth it down using the back of a spoon. Place in the fridge to firm up slightly for 1-2 hours.

Make a batch of vegan chocolate ganache or vegan nutella while the brownies chill and firm up in the fridge.


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