RECIPE: Hazelnut Brownies (Gluten & Grain Free)

    Sometimes it’s all about a raw, vegan, sugar-free energy bar but sometimes it’s not. I’m talking about rich, chocolatey indulgence and these absolutely step up to the mark. Not to be distracted from my ongoing crusade however, the ingredients I have chosen to use still bring other things to the table to nourish your body whilst fulfilling your darkest of desires.

    • 150g coconut oil 
    • 75g raw cacao powder
    • 1 tsp baking powder
    • 75g ground hazelnuts
    • 75g coconut flour
    • 200g dark chocolate (at least 70% cocoa)
    • 1 tsp vanilla extract
    • 4 medium organic eggs
    • 250g coconut palm sugar
    • 1/2 cup hazelnuts, roughly chopped


    1. Preheat the oven to 170ºC. Line a brownie tin with baking parchment.
    2. Measure the raw cacao, baking powder, ground hazelnuts and coconut flour into a bowl and mix with a balloon whisk to break up any lumps.
    3. Gently melt the chocolate with the coconut oil in a bain marie then stir in the vanilla.
    4. Whisk the eggs and coconut sugar in a large bowl for 4-5 minutes until pale and moussey.
    5. Quickly whisk the chocolate mixture into the eggs in 3 goes, taking care not to over-work it. Use a large spoon to fold the dry ingredients in 2 goes then transfer the mixture to the prepared tin, smoothing the surface and sprinkle with the chopped hazelnuts.
    6. Bake for about 30 minutes (slightly longer than you might cook a normal brownie) until cracked at the edges and a skewer inserted into the centre emerges with a small amount of goo, but without being too wet.
    7. Leave to cool in the tin for 5 minutes then lift out to go cold on a wire rack. Peel off the paper and serve (it goes extremely well with Booja Booja Dairy Free Vanilla Ice cream 😉 ).
    8. It will keep in the fridge for 4-5 days or at room temperature for 2.