‘Nutella’ Fudge Brownies



I am so happy to finally be posting this recipe as I have been waiting to share it with you all for a while! Yesterday I was lucky enough to be able to attend a picnic in Regent’s Park with lots of wonderful plant-based foodies. We shared some amazing food that everyone had prepared and chatted food, favourite London hideouts and lifestyle tips for hours! I had decided to take these brownies with me as a form of ‘recipe testing’, which I was slightly nervous about due to the number of people with such beautiful accounts attending! But they were received really well and I was even asked for the recipe, so here it is…

Although they are baked at a low temperature, these brownies still have quite a ‘raw’ texture due to the amount of wet ingredients. However, this makes them really rich and fudgy and satisfying and means you only need a small piece at a time. They are really great straight from the fridge as they hold together well this way, or alternatively gently heated in the oven or microwave and served with dairy free ice cream for the ultimate, indulgent dessert! I often make a batch of these and then freeze them so that I have dessert at hand when I am craving something sweet. You can pop them straight in the oven on a low temperature from the freezer if you don’t want to wait!

Hope you all enjoy 🙂






'Nutella' Fudge Brownies
Prep time
Cook time
Total time
Recipe type: vegan, gluten free, dairy free, grain free
Serves: 16
  • 200g Hazelnuts
  • 200g Medjool Dates
  • 3 tbsp Coconut Oil
  • 2 tbsp Cacao Powder
  • 1 tbsp Carob Powder
  • 2 heaped tbsp Buckwheat or Coconut Flour
  • 1 cup Almond Milk
  • A pinch of Himalayan Salt
  1. Preheat the oven to 150 degrees celsius
  2. Set aside 25g of the hazelnuts
  3. Toast the rest of the hazelnuts on a tray for 10 minutes
  4. Remove from the oven and leave to cool
  5. Once cooled, gently rub the hazelnuts with a kitchen towel to remove the majority of the skins
  6. Once the skins are removed, place in a processor and blend for 5 minutes until a smooth butter has formed
  7. Add the dates, pitted, coconut oil and almond milk to the processor
  8. Again, process until smooth
  9. Add all remaining ingredients to the processor and once smooth, transfer to a lined square tin
  10. Chop the remaining hazelnuts into small pieces and sprinkle over the wet mixture and press in gently with the back of a spoon
  11. Bake at 150 degrees for 25-30 minutes until the top has slightly hardened
  12. Remove from the oven and leave to cool
  13. Once cooled, place in the fridge for two hours
  14. Once set, cut into 16 squares and either keep in the fridge or freeze for later!



  1. Valerie September 11, 2014

    Hi! I’ll be traveling to London at the end of the year and was wondering if there are any wholesome food places to try/that you might recommend? Thanks!

    • the clean diary September 14, 2014

      Hi Valerie! The list is endless but a few of my favourites are… Tanya’s Chelsea, Inspiral in Camden, Good Life Eatery, Vantra Vitao, Wild Food Cafe, The Juice Well, Tibits and Mildreds. For buying health food there are lots of Wholefoods and Planet Organic stores. Also, Borough Market is well worth a visit 🙂

  2. Valerie September 18, 2014

    Alright, thanks! I’ll be sure to check them out 🙂


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