I can’t remember how many times I promised friends that the recipe for the vegan and sugar-free brownies would be on my blog next week. I think a year is a good time.
- 300 g spelt flour
- 100 g ground hazelnuts
- 18 dates (the exact amount always depends a bit on the type of date)
- 1 packet baking powder
- 2 tsp raw cacao powder
- 125 ml rapeseed oil
- 400 ml of water
- 100 g walnuts
- 80 g cocoa butter
- 3 Tbsp peanut butter
- 1-2 tsp raw cacao powder
- 1,5 tbsp date syrup
Soak dates in hot water for half an hour. Then puree with a little water. I usually use a hand blender. It works quite well with that.
Put spelt flour, ground hazelnuts, date puree, baking powder, raw cacao powder in a large bowl. Add rapeseed oil and warm water and mix well. Add the walnuts.
Line a baking tray (35 x 28 cm) with baking paper and spread the dough over it. Bake in a preheated oven at 170°C circulating air for 35-40 minutes. Then let the brownies cool down.
For the icing, melt the cocoa butter, stir in the peanut butter, raw cacao powder and date syrup and spread over the cooled brownies. Optionally you can sprinkle some walnuts on top.