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Hazelnut Brownies – No Bake Brownies Vegan Gluten-free

March 28, 2017 By Richa 42 Comments

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Hazelnut Walnut Brownies – No Bake Brownies with dates, roasted hazelnuts and walnuts. Easy Fudgy No Bake Vegan Brownies. No Bake Nutella Brownies. Vegan Gluten-free Recipe.

Hazelnut Walnut Brownies - No Bake Brownies with dates, roasted hazelnuts and walnuts. Easy Fudgy No Bake Vegan Brownies. No Bake Nutella Brownies. Vegan Gluten-free Recipe. | VeganRicha.com

These brownie bites are like nutella brownies, but no bake, no make the nutella and of course no palm oil or dairy like the usual nutella. Just 6 ingredients, toasted hazelnuts, walnuts, dates, cocoa and some maple. I top these with a creamy non dairy chocolate ganache. So good! Serve these with a simple vegan vanilla ice cream or some whipped coconut cream. and some date caramel. yum.

These bars are easy, fudgy and perfect for the sweet snack attack! Make these and let me know how they turned out! You can use all walnuts and skip the toasting step to omit hazelnuts. Or use hazelnut butter or other toasted nut butter. 

If you missed it, my next cookbook is now available to Preorder!! It has recipes like the blog, many cuisines and lots of easy meals. The book will have both US and metric system measures and Nutrition calculation as well, which I hope to eventually also add on the blog. 

What are your dessert plans for today?

Hazelnut Walnut Brownies - No Bake Brownies with dates, roasted hazelnuts and walnuts. Easy Fudgy No Bake Vegan Brownies. No Bake Nutella Brownies. Vegan Gluten-free Recipe. | VeganRicha.com

More brownies from the blog

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  • Easy Walnut Brownies.
  • Gluten-free Brownies and Brownie Mix. GF
  • Vegan Almond Butter Blondies with Chocolate Chips
  • Bleuberry Brownies! 
  • Coconut Flour Brownies  GF

Hazelnut Walnut Brownies - No Bake Brownies with dates, roasted hazelnuts and walnuts. Easy Fudgy No Bake Vegan Brownies. No Bake Nutella Brownies. Vegan Gluten-free Recipe. | VeganRicha.com

VIDEO:

Hazelnut Walnut Brownies - No Bake Brownies with dates, roasted hazelnuts and walnuts. Easy Fudgy No Bake Vegan Brownies. No Bake Nutella Brownies. Vegan Gluten-free Recipe. | VeganRicha.com
Print Recipe
5 from 9 votes

Hazelnut Brownies - No Bake Brownies

Hazelnut Walnut Brownies - No Bake Brownies with dates, roasted hazelnuts and walnuts. Easy Fudgy No Bake Vegan Brownies. No Bake Nutella Brownies. Vegan Gluten-free Recipe.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Brownies
Cuisine: Gluten-free, Vegan
Servings: 4
Calories: 634kcal
Author: Vegan Richa

Ingredients

Brownie

  • 1 cup (120 g) raw hazelnuts or unsalted roasted
  • 1/2 cup (58.5 g) raw walnuts
  • 1 cup (147 g) soft medjool dates pitted and roughly chopped
  • 1/3 cup (28.67 g) or more cocoa powder
  • 1/2 tsp (0.5 tsp) vanilla extract
  • 1/4 tsp (0.25 tsp) salt
  • 1 to 2 tbsp maple syrup

Ganache:

  • 1/4 cup (61 ml) non dairy milk
  • 1 tbsp refined coconut oil
  • 3/4 cup (131.25 g) semi sweet chocolate
  • 2 tbsp sugar or sweetener
  • 1/2 tsp (0.5 tsp) vanilla extract
  • a pinch of salt

Instructions

  • For raw hazelnuts, Preheat oven to 325 degrees. Spread the hazelnuts on a baking sheet in a single layer. Roast for 10 to 14 minutes if raw (shake one in between) and 4 or 5 minutes to heat up if roasted. Cool Slightly and put on a kitchen towel. Rub with the towel to remove as many skins as you can. Or use pre-roasted hazelnuts (remove skin in a towel before using).
  • Add just the hazelnuts without skin to a food processor or high speed blender. Blend until starting to get buttery. *
  • Add walnuts and pulse until a coarse meal. Add dates and cocoa, vanilla and salt and pulse to mix in and until the dates break down into the mixture. Add maple syrup to help the mixture stick. Taste and adjust sweet and chocolate (add more cocoa).
  • Transfer to a parchment lined pan and pat down to a rectangle.
  • Make the Ganache: Heat the non dairy milk and coconut oil over medium heat in a saucepan. when boiling take off heat. Add the chocolate sugar and vanilla and let sit for a minute. Whisk until smooth. Pour over the brownies. Chill for an hour, slice and serve. Let the brownies come close to room temperature before serving. Store on the counter for upto 2 days, Store refrigerated for upto a week.

Video

Notes

Alternate ganache:
Melt 2 tbsp coconut oil(refined if you want a neutral flavor). Mix in 2 tbsp smooth nut-butter, 1 to 2 tbsp maple, 2 tbsp cocoa powder, 1/2 tsp vanilla until smooth. Use.
*For a smoother brownie, add 1 tbsp melted coconut oil and process the hazenuts until smooth. They will get smoother in a blender than a processor.
Nutrition is approx 1 of 4 Serves. 
 

Nutrition

Nutrition Facts
Hazelnut Brownies - No Bake Brownies
Amount Per Serving
Calories 634 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 10g63%
Cholesterol 1mg0%
Sodium 171mg7%
Potassium 830mg24%
Carbohydrates 65g22%
Fiber 11g46%
Sugar 47g52%
Protein 10g20%
Vitamin A 70IU1%
Vitamin C 1.9mg2%
Calcium 126mg13%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.

Hazelnut Walnut Brownies - No Bake Brownies with dates, roasted hazelnuts and walnuts. Easy Fudgy No Bake Vegan Brownies. No Bake Nutella Brownies. Vegan Gluten-free Recipe. | VeganRicha.com

Filed Under: dessert, gluten free, popular, soy free Tagged With: vegan



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  1. mia says

    March 28, 2017 at 11:05 pm

    Oh Yeah!!

    Reply
    • Richa says

      March 30, 2017 at 3:10 pm

      <3 <3

      Reply
  2. Orel says

    March 29, 2017 at 2:19 am

    Great!! one question, can we use directly hazelnut butter like this one, if yes what quantity?:
    http://www.jeanherve.fr/fr/68-puree-noisette-bio
    thx

    Reply
    • Richa says

      March 29, 2017 at 10:10 am

      I would do a heaping 1/2 cup. You m ight not need any maple syrup with hazelnut butter.

      Reply
  3. Emily says

    March 29, 2017 at 10:41 pm

    5 stars
    These are so good and so easy. I added chia seeds and snacked on them all day!

    Reply
  4. Nina says

    March 29, 2017 at 11:42 pm

    Hi, can you substitute the coconut oil with light olive oil or Rapeseed Oil (canola) as I have to avoid coconut.

    Also, would these work in a Vitamix blender? Or would it be difficult to get the end result out of the container?

    Thanks.

    Reply
    • Richa says

      March 30, 2017 at 3:12 pm

      use more of the chocolate and omit oil altogether.

      Vitamix and other high speed blenders work fine with nuts. The mixture isnt too sticky. you might want to pulse towards the end so as to not overork the motor.

      Reply
      • Nina says

        March 30, 2017 at 3:31 pm

        Thanks for replying- how much more chocolate do you suggest? Thanks. I will also try with my vitamix blender.

        Reply
        • Richa says

          March 30, 2017 at 10:41 pm

          same amount as oil

          Reply
          • Nina says

            March 31, 2017 at 2:29 am

            Thanks Richa, I’m looking forward to the release of your new cookbook! I already own your first book and am cooking my way through it!

  5. Leslie says

    March 29, 2017 at 11:58 pm

    5 stars
    <3<3<3<3 !

    Reply
  6. Edwina says

    March 30, 2017 at 12:07 am

    Ooooh. These look so good. Perfect for a sweet snack attack. I’m going to make them as soon as I get a chance. Wishing I had one (or three) in front of me right now, they’re making me hungry.

    Reply
  7. Xena says

    March 30, 2017 at 5:04 am

    Hi, can we substitute another nut, say cashews?

    Reply
    • Richa says

      March 30, 2017 at 3:16 pm

      yes, with cashews you can use them raw or lightly roasted

      Reply
  8. dara says

    April 6, 2017 at 9:34 am

    5 stars
    THIS RECIPE RULES!!!!!!!!!!!! I have been an ethical vegan for a LONG time, and I have tried so many raw recipes and store-bought/bakery bought raw goods. This recipe produces yummy, chocolatey, good-for-you-seeming treats! You have done it again! 100% success rate with your recipes!

    Reply
  9. Rise Shine Cook | Ashley Madden says

    April 7, 2017 at 10:06 am

    Richa, I’ve just discovered your first cookbook and it is such an amazing addition to my cookbook collecion! I’ve been wanting to develop more indian recipes and culinary school didn’t do a great job with indian cuisine! Your book is actually all I need! I’m so inspired and already adding a bit of Richa-ness to my recipes! So happy to have found you!

    …And these brownies. Making these for sure!

    Reply
  10. Mae Tipple says

    April 20, 2017 at 12:52 pm

    These look and sound delicious. I’m wanting to give them a try based on what I have on hand. I have toasted peanuts that I can use instead of hazelnuts, but I don’t have walnuts. I have cashews and Brazil nuts. Do you think cashews will work well instead of walnuts? Also I have some almond pulp from my most recent batch of almond milk. I’m wondering if that could be incorporated here…I’ll experiment and let you know!

    Reply
    • Richa says

      April 20, 2017 at 6:28 pm

      I think any nuts will do in this. Add some in combination with cashews as they are more neutral. Depending on the nut, you can roast them or use them raw. I would use cashews raw.

      Reply
      • Mae Tipple says

        April 21, 2017 at 1:21 pm

        5 stars
        O.M.G. these came out so good!! I used roasted peanuts instead of hazelnuts (didn’t bother heating them up because I used a Vitamix and I was worried they would get too soft.) I used a mix of almond pulp (about 2.5 TBS) and raw cashew pieces (about 1.5 TBS) in place of the walnuts. I stirred everything up with a spoon in the blender with each addition before actually blending. I used a loaf pan to press everything, and the size and depth were PERFECT! I got six brownies out of it. The ganache is to die for! Great recipe!

        Reply
        • Richa says

          April 23, 2017 at 4:40 pm

          yay!

          Reply
  11. Davol says

    April 23, 2017 at 12:15 pm

    I just made these and they’re amazing! They actually taste like brownies. I never use oils or sweeteners in recipes, and this case it didn’t seem to matter.
    Quick, easy, and everyone will think you’ve been baking all day 🙂
    Thank you Richa for your great talent.

    Reply
    • Richa says

      April 23, 2017 at 4:40 pm

      Thats awesome!

      Reply
  12. Kathy says

    April 30, 2017 at 3:40 am

    These are amazing! I used a hit too much Maple so they were especially fudgey! Definitely will make again.

    Reply
    • Richa says

      May 13, 2017 at 11:52 am

      Fudgy is always good!

      Reply
  13. Deepa says

    May 12, 2017 at 10:25 pm

    5 stars
    Made these and they were amazing! Thank you 🙂

    Reply
    • Richa says

      May 13, 2017 at 11:51 am

      Awesome!

      Reply
  14. Iris says

    May 29, 2017 at 5:25 am

    Delicious!!! Easy to make, and everyone in the family loved this recipe.

    Reply
  15. Divisha says

    July 30, 2017 at 6:50 am

    Hi
    Which company food processor have you used for this recipe ?

    Reply
    • Richa says

      July 31, 2017 at 10:57 am

      I’ve made these in cuisinart and kitchenaid processors, both work.

      Reply
  16. Latika says

    August 2, 2017 at 11:50 am

    Hi Richa – Which non dairy milk goes with this?

    Reply
    • Richa says

      August 2, 2017 at 1:00 pm

      I usually use almond milk but any will do

      Reply
  17. Amrita says

    November 10, 2017 at 10:10 pm

    5 stars
    Hey…
    The brownies taste delicious. Thankyou.
    Can’t wait to try more of your reciepes.
    Amrita

    Reply
  18. Taz says

    December 16, 2017 at 12:44 am

    I followed the. Method n instructions to a t but my brownie mixture minus the topping came out very oily and hard sticky chewy. What would cause this?

    Reply
    • Richa says

      December 18, 2017 at 12:07 am

      hmm Maybe the nuts got a bit overprocessed. When nuts get over processed they start to leak oil a bit and start the process to become nut butter. That could be the oil and stickyness. I am not sure about chewyness, that could just be the quality of the dates?

      Reply
  19. Nurp says

    February 3, 2018 at 1:04 pm

    I didn’t have chocolate so I thought I could use cocoa nibs. Don’t do that. I might have just invented poison. Thought they were small chocolate parts.

    Reply
  20. Zach says

    January 6, 2019 at 7:52 pm

    5 stars
    Delicious! This was my first time making vegan ganache and it was perfect I’m excited to use it for other recipes.

    Reply
  21. Priya says

    May 16, 2019 at 7:33 am

    Planning to make this today! Can I use honey instead of maple syrup?

    Reply
  22. Saankhya says

    April 9, 2020 at 2:01 pm

    5 stars
    Quick question. I do not have hazelnuts but hazelnut meal on hand. How could I modify the recipe to use that instead? Cant wait to try it!

    Reply
    • Richa says

      April 9, 2020 at 4:16 pm

      Just go ahead and follow the recipe, then you won’t have to process the nuts as long.

      Reply
  23. Sita Packer says

    August 10, 2020 at 6:20 pm

    5 stars
    I have made these several times and they are really delicious. I have made them with and without coconut oil, and both work. I add instant espresso to the ganache, which my husband and I love. You are an amazing recipe creator Richa. I cook all the time, and your recipes are many of my favorites. In fact, just made your meatless loaf tonight. Thank you so much. I love your cookbooks and I love the recipes you are generous enough to just share with us.

    Reply
    • Vegan Richa Support says

      August 10, 2020 at 8:06 pm

      Oh I’m so glad! Thank you for the kind review, that addition of instant espresso sounds absolutely delish! 🙂

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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