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.
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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.
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!
Vegan Hazelnut Brownies with vegan Nutella Frosting
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
-
Pre-heat oven to 350F. Line a 8×8” cake pan with parchment paper.
-
Start by mixing the flax seeds with the water. Set aside for 15 minutes for mixture to thicken.
-
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.
-
In another bowl, add 3/4 cup chopped chocolate and coconut oil. Place on top of a pan of simmering water.
-
Whisk until chocolate is melted and incorporated with coconut oil. Add cashew butter, maple syrup, and vanilla extract. Whisk until smooth.
-
Pour chocolate mixture over dry ingredients. Add flax seeds mixture to the bowl also.
-
Mix with a spatula until incorporated. Add remaining 1/2 cup chopped chocolate and nuts. Mix until combined.
-
Pour batter in the pan. Bake in the pre-heated oven for 15-20 minutes.
Vegan Nutella Frosting
-
Start by soaking hazelnuts overnight, or in hot water for at least 6 hours.
-
Drain, squeeze them gently to remove excess water.
-
Melt chocolate and set aside.
-
Place hazelnuts, dates, nut butter, coconut cream, vanilla extract, salt, and melted chocolate in the bowl of a food processor.
-
Process for a few minutes, scraping in between, until a smooth mixture is formed.
Whipped Coconut Cream
-
Whip cream on high speed for about 1 minute until stiff peaks form. Don't overbeat, or it will start to separate.
To assemble
-
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
Ca, esse Brownie ficou de chorar de tão fantástico!!!!!! Sempre se superando!!!!!!
haha obrigada!!! 🙂
Que site lindo e seus doces são uma delícia.
Obrigada querida!
The fishier the better and man these deliver!!
Auto correct! I meant the fudgier the better! Lol