Hazelnut Cashew Carob Brownies

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Raw Hazelnut Cashew Carob Brownies 

Hazelnuts are high in vitamins, minerals, antioxidant chemicals, and healthful fats, among other things.
They may also offer health benefits, such as aiding in the reduction of blood fat levels, the regulation of blood pressure, the reduction of inflammation, and the improvement of blood sugar levels, to name a few.

Overall, they are a great and tasty source of nutrients that are simple to add to your diet.

Cashews are high in fiber, heart-healthy lipids, and plant protein and are low in sugar. Copper, magnesium, and manganese – minerals vital for energy production, brain function, immunity, and bone health, are also abundant in them.

Cashews are sweet and hefty, calming the nerves and filling the stomach. The crescent-shaped cashew is dense and warm, providing strength and a long-lasting feeling, especially in the cooler months. With each bite, these nuts go from crispy to creamy and smooth. Cashews may be sprinkled on top of curries, added to stir-fries, or crushed on top of your morning cereal to satisfy your crunchy desires.

Hazelnut Cashew Carob Brownies

Dessert European
Serves: 8
Prep Time: 1 hour Cooking Time: 30 mins Total Time: 1 hour 30 minutes

The brownies that are loaded with the benefits of hazelnuts can be your perfect snack. Try Hazelnut Cashew Carob Brownies for your friends and family.


  • For brownie base
  • 2 cups hazelnut flour
  • 2 cups cashew flour
  • 1/2 cup carob powder (optional pure cacao powder)
  • 1/4 cup chia seeds
  • 1 tablespoon baking powder
  • 1/4 cup water from soaking dates
  • 1/2 cup date paste (to prepare, see below)
  • 1 teaspoon apple cider vinegar
  • 1/2 cup carob chips or Cacao Nibs optional
  • Frosting
  • 2 ripe avocados
  • 1/2 cup carob powder
  • 8 Medjool dates made into a paste
  • 1/4 cup maple syrup
  • 4 drops orange essence
  • pinch of salt
  • Medjool Date Paste
  • 12 Medjool dates
  • 1/2 cup of water
  • 1 teaspoon of cider vinegar


For brownie base


Select a medium-size bowl and mix hazelnut flour, cashew flour, and pure cacao powder (is slightly bitter)


Then in a second bowl mix, ground chia seeds, water, date paste, and apple cider vinegar. Allow mixture to rest for 20 minutes.


Meanwhile, mix well all the wet and dry ingredients.


Spread in a baking pan.


Bake at 180º C / 350º F for 30-35 minutes or insert a toothpick and when you pull it out, it comes out clean, doesn't overbake.


Remove from oven and allow to cool before spreading frosting on top.



1/2 cup of carob chips, melted in a steel bowl over hot water and slightly cooled set aside. (optional)


Add all ingredients except melted carob in the food processor and process until smooth.


Add optional melted carob chips. Process until thoroughly blended.

Medjool Date Paste


Place dates in a high-speed blender eg Vitamix, with 1/2 of water, cider vinegar, and blend until smooth.

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