A slice of heaven to make for you and your loved ones
Wow I can’t believe how many of you wanted to make this recipe. With this little bit of extra time I hope to share more creations with you. As most of us are at home and in some cases have a little more time up our sleeves, baking is definitely a fun way to make the most of this situation. It's dense yet fluffy at the same time and the icing, yum, I will let you taste that for yourself. When making this recipe it is absolutely vital to choose high quality hazelnuts, I have noticed a lot of hazlenuts taste a little bland. In this recipe I used roasted Italian hazelnuts and the hazelnut butter was super smooth. You can make you’re own hazelnut butter by blending roasted hazelnuts in a high speed blender or food processor. It is also important to use a good quality dark chocolate like our Nirvana block. I hope you enjoy this yummy creation and share it with your loved ones. We also like to serve it with tangy raspberries and a vegan or organic dairy cream.
Roasted hazelnuts 1 ½ cups
Buckwheat flour ½ cup
Baking powder level tsp
Salt ¼ tsp
Melted chocolate 1 cup (Loco Love Nirvana block)
Cooked and mashed sweet potato 1 ½ cups
Maple syrup ¾ cup
Olive oil 2 tbsp
Melted chocolate ¾ cup
Smooth Hazelnut butter ¼ cup
Maple syrup ¼ cup (add more for a more viscous end result)
- Melt chocolate (I used our Nirvana block though you can use any dark chocolate) over a double boiler or if you have induction cook top on the lowest setting. Be careful not to burn the chocolate and make sure to whisk as its melting. Pre heat the oven to 175 degrees, if your oven has a steam function set it to low steam.
- In a food processor add the hazelnuts (or other nut choice) and pulse into a flour. Add the buckwheat flour, baking powder and salt pulse until combined.
- Add to the food processor sweet potato, maple syrup and olive oil, blend until combined.
- Add melted chocolate to the food processor and again blend until smooth, should take less than a minute. Do not blend for too long or the nuts will release their oils.
- Spread into a greased tin or line grease proof paper, you can use any size depending on how thick you want the brownie. Ideally it will be about 1 inch thick.
- Cook for 40 minutes or until a skewer comes out clean, should have a bit of bounce when pressed.
- Allow brownie to cool before icing and removing from tin.
- For the icing (which is also super delicious on its own) in a small bowl add melted chocolate, super smooth hazelnut butter and maple whisk. It will thicken slight as it cools, spread evenly over the cooled brownie and place in the fridge to set. Best enjoyed at room temperature.
- Even better enjoyed with raspberries and cream or vegan cream replacement.