Root your health

Recipes with Nadia Coetzee - Nutritionist - Root Your Health Perth - Vegan Chocolate Hazelnut Brownies

Vegan Chocolate Hazelnut Brownies

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth




15 min

25 min

4 - 6


1 and ½ cups Rice flour

1 cup Almond Flour

½ cup of Cocoa powder

¼ cup Coconut sugar

½ cup of Natural Coconut yogurt (COYO)

¾ cup of Honey or Maple syrup

½ cup of Almond milk

2 Flax eggs (2 tbsp flax meal and 6 tbsp hot water set aside for 3 min)

100 g of Chopped hazelnuts

50 g Dark Vegan Chocolate (Lindt 70 %)


  1. Preheat the oven at 180 °C and line a baking tray with oil and baking paper

  2. In a small bowl, combine coconut yogurt, honey and flax eggs separately.

  3. In a large bowl, combine rice flour, almond flour, cocoa powder, coconut sugar and salt.

  4. Fold dry ingredients into wet ingredients until well combine before gradually adding almond milk while mixing with a whisk.

  5. Once combined, add half of hazelnuts and dark chocolate and fold through batter.

  6. Pour brownie mixture into pan and top with leftover hazelnuts and dark chocolate.

  7. Bake for 20-25 min, leave to cool completely before cutting.

  8. Store in an airtight container for 12-14 days in refrigerator or freezer for up to 3 months.


Enjoy hot or cold dust with some cocoa powder. Vanilla coconut ice cream (COYO) or (Prana) and my coconut salted caramel sauce goes well with this decadent treat.

Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature