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Proudly Australian

Chocolate Hazelnut 'Notella' Brownies

Recipe by

Serves: 12

Prep: 10 Minutes

Cook: 30 Minutes


  • 1/2 cup/55g Dates chopped
  • 1/2 cup/120g Boiling water
  • 1/2 cup/90g Natvia Sweetener
  • 1/3 cup/80ml Almond Milk
  • 2 each flax eggs 2 tbsp/14g Flaxseed group and 1/2 cup/120ml/4 oz water
  • 1/2 cup/100ml Coconut oil
  • 1/3 cup/30g Cacao Powder
  • 1/3 cup/30g Hazelnut meal
  • 1/4 cup/30g Buckwheat flour
  • 1/2 tsp Baking soda
  • 2 tbsp/40g vegan yogurt
  • 1/4 cup/30g lightly toasted hazelnuts peeled and chopped
  • pinch Pink Himalayan salt


  1. Preheat oven to 180C/350F. Line a loaf tin with baking paper.
  2. Soak dates in the 1/2 cup boiling water for 15mins. Do NOT drain Add dates and soaking water to a food processor with the remaining ingredients excluding the toasted hazelnuts.
  3. Blend until smooth.
  4. Stir through the toasted hazelnuts.
  5. Pour into the brownie pan (10x6inch) and bake for 30 minutes.
  6. Allow to cool before slicing. Dust the top with extra cacao if desired.
No nutritional info supplied

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