Nutella No-Bake Brownies
Recipe type: Desserts, Sweets, Snack
Cuisine: Vegan, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 9
The brownie of dreams - wonderfully moorish and soft, with a rich taste from the chocolate and hazelnuts, and an amazing sweetness and chewiness from the dates. Impossible not to become addicted!
For the Brownies
  • 175ml (85g / ¾ cup) hazelnuts
  • 125 ml (60g / ½ cup) almonds
  • 125ml (40g /1/2 cup) cashews
  • 1 cup medjool dates (about 15 dates), pitted
  • ½ tsp vanilla bean powder (or vanilla extract)
  • 3 tbsp cacao powder
  • 2 tbsp nut butter (I used hazelnut)
  • 1 tbsp maple or brown rice syrup (optional)
For the Frosting
  • ½ a medium avocado (about ½ cup)
  • 1½ tbsp coconut oil
  • ½ tsp vanilla
  • 1-2 tbsp coconut nectar or maple syrup (depends how sweet you like it)
  • 1 tbsp cacao
  • 1 tbsp nut butter (almond, hazelnut, or pecan all work well here)
  • ¼ tsp pink Himalayan salt or sea salt
  1. Line a small baking tray with baking paper.
  2. Heat a dry skillet on medium to high heat and add your hazelnuts and almonds. Toss until the nuts are nice and toasted. Set aside a handful of the toasted hazelnuts for decoration.
  3. Add the rest of the toasted nuts along with the cashews to a food processor and blitz until they break down into chunks. Add your pitted dates and process again until it becomes a sticky and crumbly mixture, should take 1-2 minutes. Add the rest of your ingredients, blend again, and tumble onto the lined baking tray. The mixture will look crumbly but should come together when pressed.
  4. Press the mixture down with your fingers until it’s all compact and the top is even. Place in the fridge while you make your glaze.
  5. For the glaze simply add all ingredients to the same food processor you used for the brownies and blend until fully combined and no longer lumpy. Alternatively, if your food processor is too big and it isn’t mixing well, you could mash the avocado by hand (mash well though, we're not making guac here!) and mix the rest of the ingredients with it in a bowl. It should be creamy, smooth, and not runny.
  6. Remove your brownie from the fridge, add your frosting, and use the back of a spoon or a spatula to spread if evenly. Top with the toasted hazelnuts you kept aside earlier, and store the brownie in the fridge until you’re ready to eat it.
  7. I like mine a bit more at room temperature, so I always try and let it sit for 5 minutes before tucking in!
RAW - make it raw by skipping the toasting of the nuts and using raw nut butter.

STORING - keep in the fridge in an airtight container. Doesn't freeze very well due to the avocado frosting.
Recipe by Sprinkle of Green at