Buckwheat Chocolate Hazelnut Brownies
No-bake buckwheat chocolate hazelnut brownies made with cooked buckwheat and roasted hazelnuts. Sweetened with dates and topped with chocolate-coconut cream. Vegan, gluten-free, and super yummy.
Ingredients
First layer
- 30 g puffed rice
- 1 tablespoon date syrup
Brownies
- 100 g buckwheat previously soaked for approx. 2-3 hours
- 300 ml almond milk
- 200 g dates previously soaked for approx. 2 hours
- 150 g roasted hazelnuts ground
- 1 tablespoon cacao nibs
- 1 tablespoon cacao powder
- 100 g dark chocolate
- 6 tablespoons coconut oil
- 1 tablespoon date syrup if needed, for extra sweetness
Chocolate topping
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 80 g dark chocolate
- 1 tablespoon coconut oil
- 1 tablespoon cacao powder
- 3-4 tablespoons date syrup
Instructions
First layer
- Line the square pan (20 x 20 cm) with baking paper.
- Place puffed rice in a bowl and mix it with date syrup. Evenly spread it into prepared pan.
Brownies
- Once the buckwheat has been soaked, rinse it well, and let it drain thoroughly. Put it in a large pan or a medium pot with 3 dl almond milk. Bring to a boil. Reduce heat to low, cover and cook for approx. 15 minutes (make sure you don't overcook it).
- Remove from heat. If there is any liquid left, drain it well and let it cool down completely.
- Melt coconut oil and chocolate over low heat in a medium pot. Set aside.
- Put the buckwheat in the blender and add drained dates. Blend until you get a thick paste.
- Transfer the buckwheat and date paste to a bowl, add cacao powder, cacao nibs, hazelnuts, melted chocolate, and coconut oil, and mix shortly with a hand mixer. You can add half ground, half chopped hazelnuts so you'll be left with crunchy pieces inside your brownie. Adjust sweetness by adding 1 tablespoon date syrup if necessary.
- Carefully press the mixture into prepared pan on top of puffed rice. Place it in the fridge.
Chocolate topping
- Melt the coconut oil and chocolate over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
- Add coconut cream, cacao powder, melted chocolate and date syrup in a blender and blend shortly until smooth.
- Spread the topping all over your brownies.
Notes
Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
Tried this recipe?Let us know how it was in the comments section. We are very grateful for your feedback.
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