Easy Raw Hazelnut Brownies With Chocolate Ganache

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Hazelnuts form the brownie base and avocado goes into the chocolate ganache, with natural sweeteners throughout. No oven needed – just chill for under 2 hours before slicing.

No-Bake Chocolate Hazelnut Dessert

Raw hazelnut brownies are an easy, delicious treat that requires no oven. You’ll blend hazelnuts and cashews into crumbs, then mix them with dates, cacao, vanilla, and cinnamon to form a rich base. Press this mixture firmly into your pan – this creates structure so it holds together when you freeze it. While it sets, you’ll make the ganache by blending coconut cream, avocado, cacao, and maple syrup until silky smooth. The avocado adds creaminess without dairy, and freezing everything for an hour gives you that fudgy texture you’re after. A cacao grinder and food processor* will make grinding your hazelnuts and nuts into fine crumbs effortless and quick.

Layered Brownie & Ganache Components

These raw hazelnut brownies feature two distinct layers that create a delicious treat without any baking required. The base is a rich, nutty brownie layer made from whole food ingredients, while the top ganache layer adds a luxurious chocolate finish. All ingredients are plant-based and commonly available at most grocery stores, making this recipe both accessible and easy to prepare.

For the Brownie Base:

For the Ganache:

• 1/2 cup Coconut cream (the top hard layer in a can)
• 1/2 Medium sized Avocado
• 1/2 cup Cacao
• 1/4 cup Maple syrup
• 1/2 teaspoon Sea salt

Look for high-quality raw cacao powder or nibs – it really makes a difference in flavor and keeps the nutritional benefits intact. The dates should be pitted and Medjool or Deglet Noor varieties work great because they’re naturally sweet and bind well. For the coconut cream, grab the solid layer from a full-fat coconut milk can – just let it sit and separate on its own. Pick an avocado that’s ripe but still firm enough to blend smoothly into the ganache without getting grainy.

Freezing Sets The Layers

Begin by preparing the brownie base in your food processor. Blitz 1 cup of hazelnuts and 1/2 cup of cashews until the mixture looks like crumbs, then add the remaining base ingredients: 2 cups of dates, 1/2 cup of cacao, 1 teaspoon of vanilla essence, 1 teaspoon of cinnamon, 1 tablespoon of maple syrup, and 1/2 teaspoon of sea salt. Process everything until fully combined and the mixture holds together when pressed with your fingers. Line a loaf or rectangular baking tray with baking paper, then press the base mixture evenly and flat into the pan. Transfer the tray to the freezer while you prepare the ganache layer.

For the ganache, combine 1/2 cup of coconut cream, 1/2 medium-sized avocado, 1/2 cup of cacao, 1/4 cup of maple syrup, and 1/2 teaspoon of sea salt in a high-speed blender*. Pulse on high until the mixture reaches a completely smooth consistency, then taste and adjust sweetness as desired. A high-speed blender ensures your plant-based ganache achieves the silky texture needed for the perfect chocolate layer. Pour the ganache over the chilled base layer and return the tray to the freezer for about 1 hour until set. Or refrigerate overnight if you want it firmer.

Once fully set, remove the brownie from the freezer and top with crushed hazelnuts or cacao nibs for added texture and flavor. Slice into your preferred sizes and serve right away or store in an airtight container in the refrigerator for later.

Swap Cashews For Almonds

If you’d rather skip the cashews, you can swap them out for almonds without changing how your brownies turn out. Almonds have a similar texture and neutral flavor that works well in the base layer. You’ll want to use the same amount – about half a cup – and process them until they’re crumbly like the cashews would be. The almonds blend smoothly with the hazelnuts, dates, and cacao, creating that fudgy consistency you’re after. Since almonds are slightly less creamy than cashews, your brownie might be just a touch firmer (which honestly isn’t a bad thing). Either way, you’ll get delicious results.

Pair With Vegan Vanilla Ice Cream

Serve your raw hazelnut brownies with vegan vanilla ice cream for an even better dessert. The cold, creamy texture of vegan vanilla ice cream complements the rich, dense brownie. Remove your brownies from the fridge about five minutes before serving, which lets them soften a bit and makes cutting easier. Then, slice a piece and top it with a scoop of quality vegan vanilla ice cream. The temperature difference between the cool ice cream and the brownie creates an excellent eating experience. The vanilla flavor won’t overpower your chocolate ganache – instead, it’ll boost the overall richness in a nice way.

Final Thoughts

These raw hazelnut brownies deliver everything you want in a dessert – they’re rich, satisfying, and simple to make once you’ve got your ingredients ready. Making them ahead lets you grab a slice whenever you want something special without heating up your kitchen. They’re naturally sweetened, packed with nuts for texture, and the avocado-based ganache gives you that fudgy richness without dairy. Store them in the fridge and you’ll have a healthy treat lasting days. These brownies are perfect for serving to guests or treating yourself – you don’t need baking skills to make an impressive dessert.