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

Spread the word. Share this post!

About the Author: Karolina

Karolina Krzemianowska is a yoga teacher, nutritional consultant, health educator and the founder of Inner Light Yoga, offering lectures, classes, and workshops in Ireland and online. She has over 10 years experience in the field of yoga, health and wellness. Her aim is to encourage others to feel good from within and to live their own authentic dreams.