4.6 from 15 reviews

Hazelnut No-Bake Brownies {gluten-free, vegan, refined sugar-free}

By Alanna Taylor-Tobin on Feb 10, 2016 (updated Jul 24, 2023) / 42 Comments

Dates, nuts, and cocoa powder form a fudgy base crowned with creamy coconut maple ganache in these chocolate hazelnut no-bake brownies. These brownies are gluten-free, raw, vegan, and refined sugar-free.

delicious Hazelnut No-Bake Brownies {gluten-free, vegan, refined sugar-free}

Desperate Times Call for Raw Vegan Brownies

Here's a quick, easy, and endlessly satisfying recipe for über-healthy no-bake brownies that taste like Nutella. I concocted these a couple of years ago during a little mini-cleanse that I did to try to rid myself of some mysterious neck pain. Hoping the cleanse might kick inflammation to the curb, I swore off dairy, processed grains, refined sugar, caffeine and alcohol for a week.

But rather than feel deprived, I indulged in many new-to-me foods – this dip, a lentil and quinoa salad that we lived off of, lots of fun smoothies, and these little chocolate love bombs.

Aside from the newfound ability to move my neck, these no-bake brownies were the best thing to come out of that week. The base is lightly adapted from Minimalist Baker. I based the ganache topping on the swirl in these cheesecakes, with a little almond milk whisked in to keep it extra creamy. I brought them to a rehearsal for a friend's band, where the drummer took one bite and declared, "This is the best... FOOD... I've ever eaten."

These raw vegan brownies stayed in the back of my mind for a while, and after indulging in a similar hazelnut-based treat at Seed+Salt (which is now sadly closed) with my niece, I knew I had to share the recipe.

How to Make No-Bake Brownies

These raw, vegan, no-bake brownies come together in a snap with few ingredients that you may already have in your pantry. Just grind some nuts with cocoa to a powder, puree some dates, and process the two together to form a firm "dough." Press this mixture into a loaf pan and chill. There are your brownies!

No-Bake Hazelnut Ganache Brownie mix in pan {gluten-free, vegan, refined sugar-free}

nuts sprinkled on No-Bake Hazelnut Ganache Brownies {gluten-free, vegan, refined sugar-free}

No-Bake Hazelnut Ganache Brownies {gluten-free, vegan, refined sugar-free} in tin

Raw Vegan Chocolate Ganache

To make this raw, vegan ganache, just combine almond milk, coconut oil, maple syrup, cocoa powder, and vanilla in a medium, heat-proof bowl. Set the bowl over a pot of gently simmering water, and whisk until melted and smooth. Let the ganache cool slightly, then pour it over the brownies. After a chill, you'll have a softly set ganache that tastes like magic.

Hazelnut Raw Vegan Brownies with Ganache {gluten-free} on board

Healthy Brownies for Everyone

These healthy, date-sweetened brownies fit into most everyone's diet, be it gluten-, dairy-, grain- sugar-free, or all of the above. One thing it's not free of is flavor. These are every bit as rich and decadent as the most fudgy traditional brownies, with added depth of flavor from toasted hazelnuts, dates, maple syrup and coconut oil. A thick layer of ganache melts into creamy bliss in your mouth, and crunchy cacao nibs and flaky salt form a chunky topping that will have you coming back for more.

stack of No-Bake Hazelnut Date Brownies {gluten-free, vegan, refined sugar-free}

No-Bake Hazelnut Ganache Brownie squares {gluten-free, vegan, refined sugar-free}

More healthy no-bake dessert recipes:

More gluten-free vegan chocolate recipes:

batch of Hazelnut No-Bake Brownies {gluten-free, vegan, refined sugar-free}

*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these Hazelnut No-Bake Brownies, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*

Hazelnut No-Bake Brownies {gluten-free, vegan, refined sugar-free}

4.60 from 15 reviews

No-Bake Hazelnut Ganache Brownies {gluten-free, vegan, refined sugar-free}

Print Recipe Pin Recipe

Alanna Taylor-Tobin

Prep Time: 15

Cook Time: 10

Chilling time: 1 30

Total: 25

Servings: 8 -10 brownies

Ingredients

Brownies:

¾ cup whole raw hazelnuts, plus 2 tablespoons (20 g) for topping (110 g)
½ cup raw sliced or whole almonds (50 g)
½ cup natural cocoa powder or raw cacao powder (35 g)
1/8 teaspoon fine sea salt
1 cup pitted, slightly packed dates (I use medjool) (230 g)
1 teaspoon vanilla extract

Ganache:

2 tablespoons almond or hazelnut milk (30 g)
¼ cup extra-virgin coconut oil (55 g)
¼ cup maple syrup (70 g)
¼ cup natural cocoa powder or raw cacao powder (20 g)
1 teaspoon vanilla extract

Topping:

chopped hazelnuts (from above)
handful cacao nibs
a few pinches of flaky sea salt (such as Maldon)

Instructions

To make the brownies, preheat the oven to 350ºF. Spread the hazelnuts on a small, rimmed baking sheet and toast until golden and fragrant, 10-12 minutes. Let cool completely, then rub off as much of the loose skins as want to come off.
Place ¾ cup of the hazelnuts in the bowl of a food processor, reserving the rest for garnish, and add the almonds, cocoa powder and salt. Process until finely ground, stopping the processor when the mixture just begins to clump, taking care not to overprocess to a paste. Scrape the nut mixture into a medium bowl and set aside.
Add the dates and vanilla to the now-empty food processor and blend to a paste, scraping down the sides of the bowl occasionally. Scrape up the date paste, add the nut mixture, and process until a clumpy dough-like substance forms. Scrape this mixture into a 8x4 or 9x5-inch loaf pan lined with a sling of parchment paper and pack it into an even layer. Chill until needed.
To make the ganache, combine the almond milk, coconut oil, maple syrup, cocoa powder and vanilla in a medium, heat-proof bowl. Set the bowl over a pot of gently simmering water, and whisk until melted and smooth. Remove from the heat and let cool slightly to thicken, whisking occasionally, 5-10 minutes. Pour the ganache over the brownies. Chill in the refrigerator until a bit firmer, 30 minutes. Chop the remaining 2 tablespoons of hazelnuts into large pieces. When the ganache has firmed a bit, sprinkle the hazelnuts, cacao nibs, and flaky salt evenly over the top. Chill until completely firm, 1 hour.
Use the parchment handles to lift the brownie out of the pan, and use a chef's knife to cut into 8 or 10 bars.
The brownies keep well, refrigerated airtight, for up to 1 week.

Notes

These decadent bar cookies come together in no time; do be sure to allow an hour or so for the ganache to set. If your dates aren't fresh and moist, give them a quick soak in enough hot water to cover the little guys, then drain well and proceed with the recipe.

Brownie base adapted from Minimalist Baker.

I love the taste of toasted hazelnuts here, but feel free to skip the toasting process for all-raw brownies.

Nutritional values are based on one of eight brownies.

Nutrition

Calories: 304kcalCarbohydrates: 30gProtein: 6gFat: 21gSaturated Fat: 8gSodium: 48mgPotassium: 430mgFiber: 7gSugar: 19gVitamin A: 25IUVitamin C: 0.9mgCalcium: 77mgIron: 2.3mg

Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

No-Bake Hazelnut Ganache Brownie {gluten-free, vegan, refined sugar-free}

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