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Vegan Hazelnut Brownies with Vegan Nutella Frosting

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


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


Vegan Hazelnut Brownies

  1. Pre-heat oven to 350F. Line a 8x8” 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.