No Bake Protein Chocolate Hazelnut Brownies

For The Base

  • 110g roast hazelnuts
  • 60g oats
  • 200g pitted Medjool dates
  • 30g Pulsin Chocolate Pea Protein
  • 35g raw cacao or cocoa powder
  • 2 tbsp (28g) coconut oil, melted
  • 2 tbsp (30ml) maple syrup

For The Topping

  • 120g smooth roast hazelnut butter
  • 30g raw cacao or cocoa powder
  • 60ml maple syrup
  • 60ml oat milk
  • 60ml hot water
  • 42g coconut oil, melted
  • 2 tbsp chopped roast hazelnuts for topping
  • 1 tbsp cacao nibs for topping

A little more effort than some simple speedy recipes but oh so worth it.

My favourite raw brownies are given a protein boost with Pulsin Chocolate Pea Protein and a bit of a rich twist thanks to the mighty hazelnut focus in the base and ganache topping!

 

 

Instructions

  1. Line a 9 inch loaf pan with baking paper and lightly grease with spray oil.
  2. Place hazelnuts and oats into your food processor and blend until finely ground. Add in pitted dates and blend to incorporate.
  3. Once everything is finely ground add in chocolate pea protein and cocoa powder and pulse to incorporate.
  4. Add in melted coconut oil and maple syrup and blend for about 2 minutes.
  5. Place mixture into the prepared tin. Press down with your fingertips and then compact down and spread evenly using the back of a spoon.
  6. Place into the fridge while you make the topping.
  7. Clean out your food processor before blending all the ganache ingredients together; hazelnut butter through to melted coconut oil. Blend until perfectly smooth.
  8. Pour and spread over the prepared base. Sprinkle with cacao nibs and chopped hazelnuts and leave to set in the fridge for 3 hours or overnight before slicing into 8 - 10 brownies.
  9. Store in the fridge in a seal tight container for up to one week or freeze for up to one month.
  10. Remove from the fridge 5 - 10 minutes before serving for a fudgier consistency!