"Chocolate and hazelnut: who can resist?" writes Taline Gabrielian, founder of Hippie Lane and creator of whole-food, plant-based recipes. "These easy no-bake brownies are almost too good to be true. You don’t need a whole lot of time or ingredients to get these ones happening — but you may find it hard to resist the whole slab!" Oh, I'm hearing you, girlfriend!
This was just one of the many gorgeous recipes that captured my attention as I flipped through the pages of Taline's much anticipated first book, Hippie Lane - the cookbook.
Influenced by her curiosity and cultural roots, and blessed with a creative gift for healthy recipe development, Taline is passionate about food, health and family. With an Armenian heritage, the gathering of the family around the dinner table to share a home-cooked meal was the norm for Taline. She writes that she was exposed to good food from an early age and learned to appreciate the value of cooking and how it brings people together.
"My fondest memories are of my mother gathering close friends and family to experience her fab feasts. The smell, the laughter, the shared stories... the best experiences all kept in my heart," she writes.
"When I reached adulthood, I became interested in health and learning more about natural vs processed foods, and about how our food choices impact our wellbeing and overall health. When I learned that I had some common food intolerances (to dairy, wheat and eggs), it took my interest in all things food and health to a new level."
Taline says that she started experimenting with less commonly-known ingredients (such as gluten-free grains, raw foods, and natural plant-based ingredients); and that she fell in love with the resulting tastes and textures. This, she says, is how Hippie Lane came to life. Her Instagram account and App now has a cult following worldwide thanks to Taline's trendsetting recipes that are both pleasing to the eye and delicious to eat.
Beautifully presented, the book is packed with ideas for fresh and filling breakfasts; innovative lunches; nourishing snacks; bliss bowls and power salads; as well as weekday dinners, weekend meals and the most amazing sweet treats, such as these brownies.
TALINE'S RAW HAZELNUT BROWNIES
270 g (9½ oz/2 cups) hazelnuts
265 g (9½ oz/2½ cups) shredded coconut
85 g (3 oz/¾ cup) raw cacao powder
650 g (1 lb 7 oz/4 cups) almonds
⅛ teaspoon Himalayan salt
225 g (8 oz/1½ cups) medjool dates
250 ml (9 fl oz/1 cup) rice malt syrup
450 g (1 lb/3 cups) chopped sugar-free dark chocolate
500 ml (17 fl oz/2 cups) coconut milk
Place the hazelnuts, coconut, cacao powder, almonds and salt in a food processor and process into small crumbs. Add the dates and rice malt syrup and process until the mixture is well combined and sticky.
Line a 24 cm (9½ inch) square cake tin, about 5 cm (2 inches) deep, with baking paper. Transfer half the brownie mixture to the tin and press down evenly. Set the remaining brownie mixture aside.
To make the chocolate ganache, add the chocolate and coconut milk to a saucepan and stir over medium heat until the chocolate has melted and thickened. Remove from the heat. Using a tablespoon, randomly dollop about 6 tablespoons of the ganache over the brownie base. Freeze for 10–20 minutes.
Remove the tin from the freezer and press the remaining brownie mixture evenly over the top. Pour the rest of the ganache over the brownie, spreading it evenly. Freeze for 3–4 hours, or until set.
Remove from the freezer 30–40 minutes before serving. Cut into slices to serve. The brownies will keep in an airtight container in the freezer for 4–6 weeks. Makes 14.
Note: recipe reproduced from Hippie Lane the cookbook, appears kind courtesy Murdoch Books.
Hippie Lane the cookbook by Taline Gabrielian, $39.99, Murdoch Books. Thank you kindly to Taline and the publicity team at Murdoch Books for giving me the opportunity to showcase this title. Recipe and all images appear courtesy of Murdoch Books.
Your turn now, dear readers. Do you enjoy the combination of chocolate and hazelnut?
Hello. I'm Liz, a writer, cook and traveller based in Canberra, Australia.
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NB: I use Australian standard measuring cups and spoons in my recipes.