Raw Chocolate Hazelnut Superfood Fudge Brownies cut into 24 square pieces to fit entirely into the picture dimensions

Raw Chocolate Hazelnut Superfood Fudge Brownies

Share on facebook
Share on twitter
Share on pinterest
Share on email

Dessert is one of my favorite meals. But it got me thinking. How could dessert be even better? Make it a superfood! And that’s just what we did with these Raw Chocolate Hazelnut Superfood Fudge Brownies. Try them for a super dessert!

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

16

Icon of cutting board with knife on top in maroon red

PREP TIME:

20 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

1 hour 20 minutes

Icon of clock in maroon red lines

TOTAL TIME:

1 hour 40 minutes

INGREDIENTS

½ cup JUSTIN’S® Chocolate Hazelnut and Almond Butter
3 cups Dates, pitted
½ cup Walnuts
½ cup Pecans (plus a few extra for the top)
½ cup Cashews
½ cup Unsweetened Coconut
⅓ cup Cocoa Powder
1 scoop Superfood Powder, Chocolate Flavor
¼ cup Chocolate Chips
2 teaspoons Vanilla
½ teaspoon Salt
1 tablespoon Coconut Oil

DIRECTIONS

1. In the bowl of a food processor, combine the dates, walnuts, pecans, cashews, coconut, cocoa powder, superfood chocolate flavored powder, chocolate chips, vanilla, and salt.

2. Blend until the mixture forms a dough-like consistency.

3. Press the dough into an 8 x 8-inch pan.

4. In a small, microwave-safe bowl, combine the JUSTIN’S® Chocolate Hazelnut and Almond Butter and coconut oil.

5. Microwave for 10-20 seconds or until mixture is melted. Stir well.

6. Pour Chocolate Hazelnut “icing” over the brownies, and spread evenly. Top with chopped pecans if ya want. Refrigerate 1 hour.

This Recipe Serves 16

INGREDIENTS

½ cup JUSTIN’S® Chocolate Hazelnut and Almond Butter
3 cups Dates, pitted
½ cup Walnuts
½ cup Pecans (plus a few extra for the top)
½ cup Cashews
½ cup Unsweetened Coconut
⅓ cup Cocoa Powder
1 scoop Superfood Powder, Chocolate Flavor
¼ cup Chocolate Chips
2 teaspoons Vanilla
½ teaspoon Salt
1 tablespoon Coconut Oil

DIRECTIONS

1. In the bowl of a food processor, combine the dates, walnuts, pecans, cashews, coconut, cocoa powder, superfood chocolate flavored powder, chocolate chips, vanilla, and salt.

2. Blend until the mixture forms a dough-like consistency.

3. Press the dough into an 8 x 8-inch pan.

4. In a small, microwave-safe bowl, combine the JUSTIN’S® Chocolate Hazelnut and Almond Butter and coconut oil.

5. Microwave for 10-20 seconds or until mixture is melted. Stir well.

6. Pour Chocolate Hazelnut “icing” over the brownies, and spread evenly. Top with chopped pecans if ya want. Refrigerate 1 hour.

This Recipe Serves 16

Great Summer Recipes
Cinnamon Almond Carrot Cake Muffins on a cooling rack with peanut butter spread on the half cut muffin on a white background

This is usually where I’d make a clever joke about rabbits, but when it comes to my Cinnamon Almond Carrot Cake Muffins, I don’t mess around. Trust me, the joke I had was good. Real good. Make sure you hurry to the grocery store and get everything you need—don’t forget JUSTIN’S® Cinnamon Almond Butter. Okay, I didn’t really have a joke. I couldn’t think of anything.

 

Almond Caramel Tart sliced and rotated for display over parchment, on a striped tabletop

My Gluten-Free Almond Butter Blueberry Muffins are a simple twist to a timeless recipe. It’s gluten and dairy free so that anyone can enjoy this delicious dessert.

Dairy Free Chocolate Hazelnut Banana Bread stacked on parchment on two wooden dishes with whole banana on blue background

There’s nothing like warm banana bread for dessert. That is until you add JUSTIN’S® Chocolate Hazelnut and Almond Butter. Did I mention it’s dairy-free? You can thank me later.