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Raw Chocolate Hazelnut Brownies


Recipe created by: Lisa Larochelle, Whole Health Advocator
For more healthy dessert options visit www.herwellnessdesign.com
Instagram: @herwellnessdesign


1/3 cup cacao powder
1/3 cup almond flour
1 cup hazelnuts
1 cup soft medjool dates

1 cup soft medjool dates
1/3 cup coconut cream
2 tbsp maple syrup
1 tbsp mesquite powder
2 chocolate baking squares
2 tbsp coconut oil
2-3 tbsp maple syrup
1 tbsp coconut cream
Garnish with salt


1. Let’s prepare the pan you will be freezing the dessert in; I used a 6 x 6 baking pan. Line the pan with a layer of plastic wrap. This will prevent sticking and allow you to easily remove it when you are ready to enjoy.
2. Place all your ingredients for the crust into the food processor and run on high until everything is mixed well. Check to be sure the dough is sticky. If you find it still dry and crumbly continue to mix and add a tablespoon of water.
3. Pour the paste into your prepared dish and cover a layer on the bottom. Be sure to spread out evenly into all four corners. Push hard so tightly packs. I sometimes use the back of a wet medal spoon.
4. Going back to the food processor add in all your ingredients for the Carmel layer and mix well. I find I’ll need to start and stop a few times scrapping down the edges.
5. Continue to layer the caramel paste on top of your chocolate crust. Your almost there 😉
6. Add all your chocolate ingredients to a heat proof bowl and place on top of a small pot filled halfway with water. You’ll want to bring the water to a boil and then completely lower to low heat. Remember to consistently stir.
* Two things I want to mention here. I am not a chocolate expert although I’d like to think I am. I tend to start with the ingredient quantities listed for the chocolate sauce and then add as it’s melting down. Experiment here, taste the chocolate when it’s melting and if you want it a bit sweeter add more maple,

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