gluten free

Preparation: 25 min

Baking time: 16-18 min


4 tbsp of hazelnut butter

100 g of butter

100 g of 85% dark chocolate

10 medjool dates 1 tsp of baking powder

80 g of ground almonds 2 eggs


Soak dates in hot water for 10/15 min. Remove water and leave to cool down.

Preheat the oven to 180C/350F.

Line a small square  baking tray (20 x 20cm) with greaseproof paper.

Slowly melt the chocolate and the butter over a bain marie or in a pyrex bowl over a pot of simmering or hot water. Set aside.

In the food processor blend dates and hazelnut butter together.

Beat the eggs with an electric mixer.

Mix ground almonds and baking powder together.

Slowly add the eggs and the mixed dates with hazelnuts to the chocolate butter. Mix well with an electric mixer.

Stir through the almonds.

Transfer to your prepared tin with a spatula.

Bake for 16/18 min. Leave to cool down (best overnight).

Store in the fridge or cool place. brownies

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About the Author: Karolina

Karolina started dedicating her life to the practice of yoga and to the understanding of the human body and mind, and what one can do to bring balance and harmony to the entire human dynamic. She has found that a holistic approach to the maintenance of her health is the most wholesome way she can live, and that focusing on the practice of yoga, mindset, and giving great attention and credence to nutrition-consciousness, and food-awareness, are the most important things to consider in the pursuit of living a healthy life.