Easy
25 mins.
15 persons
BASE
1 packet Iswari GF Oats Cacao Hazelnut
0.25 tsp sea salt
12 pitted medjool dates
0.5 cup SV Hazelnut Butter
0.25 cup Cacao Powder Iswari
2-4 tbsp plantbased milk (as needed)
TOPPING
150g vegan chocolate
0.25 cup SV Hazelnut Butter
Add the gluten free oats and salt to your food processor and blitz for a minute until finely
ground.
Add the dates and hazelnut butter and blend again for a minute or two until the ingredients
have broken down.
Add the cacao powder and plantbased milk and blend until the mixture forms a dough. (If the
dough is already sticky before this step add less plant milk)
Press the mixture into the base of an 8x8” pan lined with parchment paper. Use a spatula to
flatten it out.
Melt the chocolate and hazelnut butter together over a double boiler. Spread the chocolate
over the brownies and top with copped hazelnuts.
Chill for 1 hour, slice and serve.
