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 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 16pieces
Calories 300kcal
Ingredients
Vegan Hazelnut Brownies
3/4cupalmond flour 96 grams3.38 oz
1/2cupcocoa powder 50 grams1.7 oz
3/4teaspoonsbaking soda
1/2cupcoconut sugar 85 grams2.9 oz
1/2teaspoonespresso powder
1/4teaspoonfine sea salt
3/4cupdark chocolate chopped 127 grams4.5 oz
1/3cupcoconut oil melted
1/2cupcashew butter or any nut butter
1/3cupmaple syrup
1teaspoonsvanilla extract
2tablespoonsflax seeds
4tablespoonswater
1/2cupdark chocolate chopped or chocolate chips85 grams, 3 oz
1cupchopped roasted hazelnuts
Vegan Nutella Frosting
1/2cuphazelnuts 75 grams2.64 oz
100gramsdates* about 1/3 cup dates3.5 oz
1/3cupchopped chocolate or chocolate chips62.5 grams, 2.2 oz
1/4cupnut butter
1/2cupcoconut cream*
1teaspoonvanilla extract
1/8teaspoonfine sea salt
Whipped Coconut Cream
1/2cupcoconut cream
Instructions
Vegan Hazelnut Brownies
Pre-heat oven to 350F. Line a 8x8” 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.
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