Raw Chocolate Hazelnut Caramel Brownies

It’s that time of year where the leaves are turning colour and hazelnuts are falling off the trees, so what better way to start the new season than by making some raw chocolate hazelnut caramel brownies. These brownies are rich, indulgent and go perfectly with a cup of tea; not only that, they’re healthy, wholesome and easy to make.

Takes: 90 minutes Makes: 8 brownies

FOR THE BASE

1 cup roasted hazelnuts
3/4 cup almonds
12 medjool dates, destoned
1/2 cup CHOC Chick cacao powder
1 tbsp CHOC Chick Cacao Butter melted, 12 beans
1 tsp vanilla
1 pinch salt

FOR THE GANACHE

1/2 cup CHOC Chick Cacao Butter melted, 56 beans
1/4 cup maple syrup
2/3 cup CHOC Chick Raw Cacao Powder
1 pinch salt
1 handful crushed hazelnuts

FOR THE CARAMEL

1/4 cup CHOC Chick Cacao Butter melted, 28 beans
1/4 cup maple syrup
2 tbsp almond butter
1 tsp vanilla

Base

Put all of the base ingredients into a food processor and process until a dough-like ball forms - if your dates aren’t the stickiest you may have to add 1-2 tbsp. water to the help the mixture stick together
Line your tin (24x13cm) with baking paper and press the mixture evenly into the tin. Place in the freezer to harden.

Ganache

Put the hazelnuts to one side and pour the rest of the ganache ingredients into a small bowl. Stir until well combined.
Once the base has hardened pour the ganache over the top. This should begin to harden fairly quickly if it’s just come out of the freezer. Sprinkle the crushed hazelnuts over the top and place in the fridge to firm up for 1 hour.

Caramel

Put all of the ingredients for the caramel into a small bowl. Stir well until you have a smooth caramel.
Drizzle the caramel over the brownies and place back into the fridge to harden, alternatively serve right away.