Vegan Hazelnut Brownies
Vegan Hazelnut BrowniesServes: 16 brownie squares Prep Time: 10 minutes Cooking Time: 18 minutes
I have a thing for making healthier versions of classic recipes. These chocolate hazelnut brownies are dense and delicious. They provide the classic flavour combination of chocolate and hazelnut… so reminiscent of that famous chocolatey spread, without any of the nasties.
Made using gluten free flour and our Coco2 spread they do not compromise on taste or texture.
Give them a go and let me know what you think!
- Dry Ingredients
100 g almond meal
50 g ground hazelnuts
75 g gluten free flour
35 g cacao
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup coconut sugar
1/4 tsp sea salt
- Wet ingredients
2 chia eggs (2 tbsp chia seeds + 6 tbsp hazel quench)
1/2 cup Pureharvest Coco² Hazelnut or use Rice Malt Syrup
100 ml Pureharvest Hazel Quench
125 g coconut oil, melted
1 tsp vanilla extract
50 g roasted hazelnuts, roughly chopped
Preheat the oven to 180 degrees celsius. Grease and line a baking tin with parchment paper. Make the chia eggs by combining the chia seeds and hazelnut milk together in a bowl and leave to the side to form a gel.
In a large bowl combine all the dry ingredients.
In a seperate bowl mix together the wet ingredients, including the chia egg, and make sure they are evenly combined. Add the wet ingredients to the dry ingredients and mix well to form a batter.
Pour the brownie batter into the baking tray and smooth out with a spatular. Sprinkle the chopped hazelnuts over the top and and press gently into the batter.
Bake in the oven for about 18 minutes or until just cooked - it should still be slightly soft in the centre.
Remove from the oven and allow to cool in the baking tin before removing.
Once cooled remove from the baking tin and cut into squares. Enjoy!