Chocolate No-Tella Brownies [GF, DF, low carb]
Brownies are back!
No-tella Brownies are basically my own healthier, low-sugar, gluten-free & dairy-free version of Nutella Brownies. Using my tried & tested recipe for a rich, moist brownie base, with lashings of a healthier version of everyone’s favourite chocolate hazelnut spread.
I always make my brownies flourless, as they should be decadent and fudgy, not cakey. I do this using a base of melted dark chocolate and coconut oil for the ultimate fudgyness (easy tip: fats = fudge), then combined with a mixture of cocoa and ground almonds. Result? Super rich, moist brownies that melt in your mouth, at just 5g of carbs each.
Ground almonds feature in most of my recipes because the natural fats from the almonds keep the mixture moist as it bakes. Aside from this, ground almonds are super low-carb and add some extra protein. (Scroll all the way down for brownie macros). Of course, they also keep the recipe gluten-free.
How do I substitute the Nutella? Ok so you could make your own, by blending hazelnuts and cocoa powder, but I know most people prefer to avoid the hassle and mess, so I’ve got an amazing, and instant, substitute. Introducing Pip & Nut’s Chocolate Coconut Hazelnut butter. “A decadent combination of gently roasted hazelnuts, toasted coconut and rich cacao” without any sugar or dairy.
Delicious, AND at just 13g of carbs per 100g!
- 100g dark chocolate, min. 70% cocoa (I like to use Valor sugar-free chocolate which I buy at Eroski, but you can use any dark chocolate)
- 80g coconut oil
- 2 large eggs
- 50g Pip & Nut Chocolate Coconut Hazelnut butter
- 70g ground almonds
- 60g unsweetened cocoa powder
- 4 Tbsps Truvia (or preferred sweetener)
- 1 tsp vanilla extract
- sprinkle of sea salt
- Pre-heat the oven to 170°C and line a deep baking tray with parchment paper.
- Add dark chocolate, the Pip & Nut chocolate hazelnut butter and coconut oil to a large heat-proof bowl (Reserve a few Tbsps of the nut butter for drizzling on top later).
- Using a bain-marie, slowly melt the chocolate and nut butter into the oil until smooth and glossy. Remove the bowl from the heat and set aside for a moment.
- In a separate bowl, whisk eggs together until light and fluffy.
- Slowly pour in the melted chocolate mixture and continue to mix together until combined.
- Add vanilla extract, sweetener and a good pinch of salt. Mix in.
- Add ground almonds and cocoa powder. Mix it all together until you have a thick, smooth brownie batter.
- Spread the batter into a lined baking tray.
- Bake in the oven for approx. 15-20 minutes. The brownies should be cooked on top but still soft and fudgy in the centre.
- Remove from oven and leave to cool completely.
- Optional: Once cooled, drizzle over the leftover chocolate hazelnut butter.
- Slice into brownies and ENJOY! Keep any leftovers in the fridge. And if you can wait, sometimes I feel like they’re even better the next day!
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