Vegan Hazelnut Brownies with Vegan Nutella Frosting

Hello friends! Today I am bringing a delicious and EASY vegan brownie recipe! My Vegan Hazelnut Brownies with Vegan Nutella Frosting! Ta-da!

These brownies are the fudgiest, so my biggest tip is: get them reeeeally cold before slicing, if you want to obtain perfect slices like mine.

So, these fudgy vegan hazelnut brownies contain actual pieces of delicious hazelnut in the batter. And we top them with a vegan nutella frosting, so easy to make, and so delicious you won’t know what to do with yourself.

Seriously, all you need for this Vegan Nutella Frosting is 7 ingredients (not counting a pinch of salt).

• Raw hazelnuts
• Dates (I like to use Medjool)
• Vegan chocolate
• Nut butter
• Coconut cream
• Vanilla extract

That’s it. The only part is that you will have to soak the hazelnut prior to making this, which means there might be a little bit of waiting. It’s so worth it, though. Once you taste these Vegan Hazelnut Brownies, topped with the delicious vegan Nutella Frosting, you won’t be able to think of anything else in life.

Also, don’t forget that these Vegan Hazelnut Brownies, and my vegan Nutella frosting, are paleo, gluten-free, and refined sugar free.

I’ve been experimenting quite a bit with vegan and paleo desserts lately. You can check out more of my vegan desserts here (most of them are paleo as well).

If you enjoy vegan desserts, you might also enjoy these desserts:

• Hazelnut Vegan Chocolate Tarts
• Peanut Butter Vegan Truffles
• Vegan Rice Krispie Treat Bars
• Vegan Brownies with Caramel Sauce
• Vegan Cookie Sandwiches
• Vegan Cookie Dough Bars

Check them out.

I get lots of questions about what kind of vegan chocolate I use. Here you will find a very nice article from Peta, where they list the brands to look for.

I personally really like using any Lindt Excellence Dark Chocolate. Peta says to look for the 70%, 85%, 90%, and 99% cacao varieties.

And I love Enjoy Life quite a bit too.

So those are my favorites. Experiment with different brands. There are lots of different brands out there now, and you get to try and see which one you like best.

Thanks for reading my blog and trying my recipes! I get so happy with the messages, comments, pictures I receive from people who are trying my recipes. It makes me really happy and fulfilled to be sharing this passion with other bakers out there!!! Keep baking, happy people!

This page contains affiliate links. Which means that every time you make a purchase of an item you clicked through my website, I receive a small amount from Amazon. It doesn’t cost anything extra to you, but helps my blog! Thanks!

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Vegan Hazelnut Brownies with vegan Nutella Frosting

These Vegan Hazelnut Brownies feature a delicious vegan Nutella Frosting. This delicious treat is also paleo, gluten-free, refined sugar free.

Course Dessert

Cuisine Paleo, vegan

Keyword brownie, nutella, vegan

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 16 pieces

Calories 300 kcal

Ingredients

Vegan Hazelnut Brownies

• 3/4 cup almond flour 96 grams 3.38 oz
• 1/2 cup cocoa powder 50 grams 1.7 oz
• 3/4 teaspoons baking soda
• 1/2 cup coconut sugar 85 grams 2.9 oz
• 1/2 teaspoon espresso powder
• 1/4 teaspoon fine sea salt
• 3/4 cup dark chocolate chopped 127 grams 4.5 oz
• 1/3 cup coconut oil melted
• 1/2 cup cashew butter or any nut butter
• 1/3 cup maple syrup
• 1 teaspoons vanilla extract
• 2 tablespoons flax seeds
• 4 tablespoons water
• 1/2 cup dark chocolate chopped or chocolate chips 85 grams, 3 oz
• 1 cup chopped roasted hazelnuts

Vegan Nutella Frosting

• 1/2 cup hazelnuts 75 grams 2.64 oz
• 100 grams dates* about 1/3 cup dates 3.5 oz
• 1/3 cup chopped chocolate or chocolate chips 62.5 grams, 2.2 oz
• 1/4 cup nut butter
• 1/2 cup coconut cream*
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine sea salt

Whipped Coconut Cream

• 1/2 cup coconut cream

Instructions

Vegan Hazelnut Brownies

1. Pre-heat oven to 350F. Line a 8×8” cake pan with parchment paper.
2. Start by mixing the flax seeds with the water. Set aside for 15 minutes for mixture to thicken.
3. Now mix the almond flour, cocoa powder, baking soda, coconut sugar, espresso powder, and fine sea salt, in a bowl together. Use a whisk to help incorporate all the ingredients very well.
4. In another bowl, add 3/4 cup chopped chocolate and coconut oil. Place on top of a pan of simmering water.
5. Whisk until chocolate is melted and incorporated with coconut oil. Add cashew butter, maple syrup, and vanilla extract. Whisk until smooth.
6. Pour chocolate mixture over dry ingredients. Add flax seeds mixture to the bowl also.
7. Mix with a spatula until incorporated. Add remaining 1/2 cup chopped chocolate and nuts. Mix until combined.
8. Pour batter in the pan. Bake in the pre-heated oven for 15-20 minutes.

Vegan Nutella Frosting

1. Start by soaking hazelnuts overnight, or in hot water for at least 6 hours.
2. Drain, squeeze them gently to remove excess water.
3. Melt chocolate and set aside.
4. Place hazelnuts, dates, nut butter, coconut cream, vanilla extract, salt, and melted chocolate in the bowl of a food processor.
5. Process for a few minutes, scraping in between, until a smooth mixture is formed.

Whipped Coconut Cream

1. Whip cream on high speed for about 1 minute until stiff peaks form. Don't overbeat, or it will start to separate.

To assemble

1. Spread Vegan Nutella over cooled brownies. Refrigerate for a couple of hours. Slice and serve with whipped coconut cream if desired.

Recipe Notes

*I recommend measuring the dates by weight, because you might be using smaller or bigger dates than I am and that might impact the recipe. Going by weight assures the measurement is correct.

*Make sure the coconut cream you are using is the full fat coconut cream, not milk. They are two different things. The coconut cream will be way thicker and it’s what we need for this recipe. I include links above in my post to my favorite coconut cream brand

Nutrition Facts

Vegan Hazelnut Brownies with vegan Nutella Frosting

Amount Per Serving

Calories 300

* Percent Daily Values are based on a 2000 calorie diet.