Vegan Chocolate Hazelnut Browny. Gluten-Free & Guilt-Free—But Not Joy-Free!

Sometimes, you just need chocolate. Rich, deep, fudgy chocolate—ideally paired with toasted hazelnuts, a touch of coconut sugar, and a big dash of joy. This recipe is all that and more: naturally gluten-free, dairy-free, egg-free, and made with simple, wholesome ingredients. But don’t let that fool you. This isn’t “healthy dessert” pretending to be decadent—it’s the real thing.

I don’t believe in “guilt-free” eating. Food should always bring happiness, comfort, and nourishment. Especially chocolate. Especially when paired with omega-rich chia seeds, warm plant milk, and a toasty nut crunch on top.

These brownies are perfect for autumn and winter, when our bodies crave grounding treats and healthy fats. And with no refined sugar (just a touch of coconut sweetness), they’re kind to your blood sugar and your soul.

Preparation time: 15 mins

Cooking Time: 30 mins

Ingredients for 1 middle size browny:

• 30g / 1oz chia seeds

• 30ml / 1oz plant oil or butter (I use olive oil – no need to melt it)

• 180ml / 6oz warm oat or almond milk

• 60g / 2oz flour of your choice (I used rice flour)

• 1 bag baking powder (gluten-free if needed)

• 200g / 7oz ground hazelnuts

• 80g / 3oz hazelnuts, roughly chopped, for topping

• 200g / 7oz 70% dark chocolate, melted

• 30g / 1oz coconut sugar

  
  

Step-by-step cooking process:

1. Soak the chia seeds. In a small bowl, soak the chia seeds in half of the warm milk and all of the olive oil. Let them sit for 10–15 minutes until they form a gel. This acts as your egg substitute and gives the fudge its fluffy, rich texture.

2. Melt the chocolate. In a separate bowl, melt your dark chocolate gently (using a double boiler). Stir in the remaining warm milk to form a smooth ganache.

3. Mix dry ingredients. In another bowl, mix together the flour, baking powder, ground hazelnuts, and coconut sugar.

4. Combine everything. Add the soaked chia mix and dry ingredients gradually into the chocolate ganache. Mix well after each addition. If it feels too thick, add a splash more milk.

5. Bake. Pour the batter into a parchment-lined baking dish. Sprinkle the chopped hazelnuts on top and press them in slightly. Bake in a preheated oven at 170°C / 340°F for 25–30 minutes, until the edges are set and the centre is just firm.

6. Cool & slice. Let cool completely before slicing into squares. Enjoy with tea, coffee, or straight from the pan!