Raw Nutella Brownies | sheerluxe.com
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Prep Time: 10 Minutes | Cooking Time: At Least An Hour 
Serves 2

This delicious recipe is quick, easy and family-friendly. Plus, it's just as tasty as leftovers the next day.


175g of medjool dates

30g of hazelnuts, toasted

2 tbsp of coconut oil (at room temperature)

1 tbsp of agave or brown rice syrup

3 tbsp of raw cacao

1.5 tbsp of psyllium husks or ground flax seeds

Generous pinch of Himalayan pink salt

¼ tsp of cinnamon


  1. Toast your hazelnuts in an oven at 175C until golden and aromatic. Rub off the skins by rolling the nuts together in a dishcloth. Set aside.
  2. In a food processor, blitz the dates until almost smooth  if you can’t find Medjool dates you will need to simmer dried dates in 1tbsp of water until all of the water has been absorbed and the dates have softened.
  3. Transfer the dates to a bowl and combine with the remaining ingredients and mix until fully incorporated  you might need to get your hands dirty here. It should be a lovely thick chocolatey dough.
  4. Line a baking tray with clingfilm and press the dough into it so that the sides are even and the mixture about 3-4cm thick.
  5. Put the tray in the fridge and allow to set for at least an hour until gooey and delicious.

Recipe courtesy of Natasha Corrett at Honestly Healthy


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