Raw Hazelnut & Adaptogen Brownie

By Ophelie Le Gohlisse

Ingredients (for about 10-12 parts):

The base :

  • 200g ground raw hazelnuts
  • 80 g raw hulled buckwheat (ideally sprouted)
  • 80 g raw cocoa powder
  • 250 g medjool dates
  • 80g cocoa butter
  • 15 g ground flax seeds
  • A pinch of Himalayan salt
  • 20 g of Stamina or Immunity

The ganache:

  • 80g cocoa butter
  • 90g agave or maple syrup
  • 80 g raw cocoa powder
  • A pinch of salt
  • A hint of vanilla
  • A little cinnamon

Final touch:

  • A few raw hazelnuts, whole or crushed
  • A few nibs of raw cocoa beans
  • Fleur de sel (optional)

Steps :

Grind the buckwheat into a powder by mixing it in a dry blender.

Pit and cut the medjool dates into pieces to help the robot. Add all the dry ingredients of the base, mix then add the cocoa butter melted in a bain-marie, mix again until you obtain a dough that holds together when pressed with your fingers (if not add a trickle of water or vegetable milk).

Place parchment paper at the bottom of a mold, dish or pastry frame, ideally rectangular or square. Place the dough in the mold, press down well to make a flat surface. Place in the refrigerator while preparing the ganache.

Melt the cocoa butter in a bain-marie then pour it over the remaining ingredients, mix until you obtain a very smooth ganache. Quickly pour the ganache over the brownie, distribute well and tap lightly on the counter to avoid possible bubbles. Before the ganache sets, decorate with hazelnuts, raw cocoa nibs and fleur de sel. Refrigerate for at least 30 minutes then cut into slices.


Naturopath culinary creator, Ophélie gives us delicious recipes on her Instagram account. To be enjoyed without moderation!

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