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Paleo Nutella Brownies

Although I am not a New Year’s Resolution setting gal, I definitely love to set new intentions throughout the year. This month and year my intention is to eat more REAL food, following a Paleo-based diet. Not surprisingly, I found myself craving chocolate and these “Nutella” brownies did the job of satisfying that craving!

If you didn’t know, hazelnuts are a powerhouse of unsaturated fats, magnesium, calcium, and tons of vitamins. Nuts are a great way to get some of your daily intake of fats, fiber, and protein. But, why not get all those nutrients in through a sneaky little treat?

The best part about this recipe – it’s so fast to whip up from scratch. You can combine and mix all the ingredients in one bowl.

The result is this gorgeous brownie batter loaded with chunks of chocolate and roasted hazelnuts. If you are looking for Paleo Chocolate to use, my favorites are Hu Kitchen, Eating Evolved Cashew Milk, and Nohmad Snack Co. Of course, you can use any chocolate you like, paleo or not.

The brownies are then topped with the most decadent homemade “Nutella.” Traditional hazelnut spreads tend to have tons of added processed ingredients like palm oil, high fructose corn syrup and other refined sugars. In fact, the first ingredient of Nutella is not even hazelnuts – its sugar! Skip the crap and make your own version with coconut sugar (lower than table sugar on the glycemic index) and raw cacao powder (filled with antioxidants).

Now you can be as generous with this hazelnut butter as you’d like. I put a nice thick layer on top and still had leftovers to make some more yummy nutella sweets later in the week. You can store it like you’d store any nut butter, on the shelf or in the fridge.

You get the fudge from the melted chocolate, a crunch from the hazelnuts, and a chew from the softest brownie texture ever. And it’s all real ingredients! Enjoy 🙂


1 cup almond flour
1/4 tsp baking soda
1/4 tsp salt
2 tablespoons raw cacao powder
1 egg
4 tbsp pure maple syrup
1/3 cup almond butter (or any nut butter)
1/4 cup coconut oil, melted
2 tbsp almond milk
1/3 cup chocolate, chopped
1/3 cup roasted hazelnuts, chopped
1 1/2 cup roasted hazelnuts
1/4 cup coconut sugar
3 tbsp raw cacao powder


Preheat oven to 325F.
In a medium bowl, add one egg and whisk a little. Then add the maple syrup, almond butter, coconut oil, and almond milk. Combine thoroughly.
Then add the almond flour, baking soda, salt, and cacao powder and incorporate the dry ingredients into the wet using a rubber spatula.
Add the chunks of chocolate and chopped hazelnuts into the brownie batter.
Grease or line a 8' x 8' pan and evenly spread the brownie batter. Pop in the oven for 16 minutes.
While the brownies are baking, combine hazelnuts, coconut sugar, and cacao powder in a food processor and process until it turns into a smooth and creamy texture like nut butter.
Once the brownies are done, allow to cool for 10 minutes. Then spread the hazelnut butter along the top. Sprinkle with chopped hazelnuts and slice!

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