Hazelnut Cashew Carob Brownies

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Raw Hazelnut Cashew Carob Brownies. Hazelnuts are high in vitamins, minerals, antioxidant chemicals, and healthy fats, among other things. They 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.

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
By Monisha Shivananda 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 tablespoon baking powder
  • 1/4 cup chia seeds
  • 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 seedless Medjool dates made into a paste
  • 1/4 cup maple syrup
  • 4 drops of orange essence
  • pinch of salt
  • Medjool Date Paste
  • 12 seedless Medjool dates
  • 1/2 cup of water
  • 1 teaspoon of cider vinegar


For Brownie base


Mix all the dry ingredients in a medium-sized bowl: hazelnut flour, cashew flour, pure cacao powder/carob powder, and baking powder.


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


In the meantime, grease and line a baking pan approximately 8 x 8 inches with parchment paper. Pre-heat the oven to 180º C / 350º F.


Combine the wet and dry ingredients and mix well, then pour into the prepared baking dish and spread evenly.


Bake at 180º C / 350º F for 30-35 minutes or until a toothpick inserted into the middle of the dish comes out clean with crumbs on the stick.


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



If using the carob, melt the carob in a steel bowl set over hot water. Set aside to cool slightly.


Put all the remaining ingredients for the frosting in a food processor and process until smooth.


Add the melted carob. Process until thoroughly blended.

Medjool Date Paste


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

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