Enjoy the deep flavors of vegan hazelnut brownies with rich vegan Nutella frosting on top. If you want a rich treat that doesn't contain dairy, these brownies are perfect.

Ingredients: 1 cup hazelnut flour. 1/2 cup cocoa powder. 1/2 cup coconut sugar. 1/4 cup melted coconut oil. 1/4 cup almond milk. 1 tsp vanilla extract. 1/4 tsp salt. 1/2 cup vegan chocolate chips. 1/2 cup roasted hazelnuts, chopped. 1 cup vegan Nutella homemade or store-bought.

Instructions: Start by heating the oven to 350F 175C. You can use coconut oil to grease or line a square baking pan. Put hazelnut flour, cocoa powder, coconut sugar, melted coconut oil, almond milk, vanilla extract, and salt in a large bowl. Mix everything together well. Nuts and vegan chocolate chips should be mixed into the batter. Spread out the batter in the baking pan that has been prepared. After the oven is hot, bake it for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Take it out of the oven and leave it in the pan to cool all the way down. Spread vegan Nutella evenly over the brownies after they have cooled. Serve it cut up into squares. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the perfect harmony of peanut butter and chocolate with these vegan-friendly bars. With wholesome oats, creamy peanut butter, and decadent vegan Nutella, they're a delightful treat for any occasion.

Ingredients: 1 cup peanut butter. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 2 cups rolled oats. 1/2 cup vegan chocolate chips. 1/2 cup vegan Nutella hazelnut spread.

Instructions: Set the oven to 350F 175C and heat it up. Put peanut butter, maple syrup, and melted coconut oil in a large bowl and mix them together until the mixture is smooth. Add the rolled oats and mix them in well. Cover the bottom of an 8x8-inch baking dish with foil and press half of the oat mixture into it. Spread the vegan chocolate chips out evenly on top of the layer of oats. Warm the vegan Nutella slowly in the microwave or on the stove until it can be spread. Put the warm Nutella on top of the chocolate chip layer and drizzle or spread it out. Lightly press the rest of the oat mixture on top of the Nutella layer. After the oven is hot, bake for 20 to 25 minutes, or until the top is lightly golden brown. Before cutting the bars into squares, let them cool all the way in the baking dish.

Prep Time: 15 minutes

Cook Time: 25 minutes

These Sea Salt Nutella Thumbprint Cookies are a delicious Paleo-friendly treat that combines the rich flavors of chocolate and hazelnut with a hint of sea salt. They're perfect for satisfying your sweet tooth without any refined sugars or grains.

Ingredients: 1 cup almond flour. 2 tablespoons coconut flour. 1/4 cup cocoa powder. 1/4 teaspoon sea salt. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/4 cup homemade Paleo Nutella or store-bought. Flaky sea salt, for garnish.

Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and place parchment paper on a baking sheet. Combine the almond flour, coconut flour, cocoa powder, and sea salt in a sizable mixing bowl. To the dry ingredients, add vanilla extract, maple syrup, and melted coconut oil. Blend until thoroughly blended. Form the dough into one-inch balls and arrange them on the baking sheet that has been preheated. Make an indentation in the middle of each cookie with your thumb. Place a small spoonful of Paleo Nutella into each indentation. Every cookie should have a small pinch of flaky sea salt on top. Bake for 10 to 12 minutes, or until the edges are set, in a preheated oven. After taking the cookies out of the oven, allow them to cool for five minutes on the baking sheet before moving them to a wire rack to finish cooling.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy a tasty treat with these Nutella Stuffed Pumpkin Muffins. The warm pumpkin and the rich Nutella make them a great pair. This is a great snack or breakfast food!

Ingredients: 1 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 2 large eggs. 1 cup canned pumpkin puree. 1 teaspoon vanilla extract. 1/2 cup Nutella hazelnut spread.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Spoon a small amount of muffin batter into each muffin cup, filling them about 1/3 full. Add a dollop of Nutella about 1 teaspoon to the center of each muffin cup. Cover the Nutella with more muffin batter, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the muffins comes out clean. Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious Nutella Stuffed Pumpkin Muffins!

Prep Time: 15 minutes

Cook Time: 18 minutes

Enjoy this smooth and tasty vegan ice cream that tastes like Nutella but doesn't have any dairy or eggs in it. Nutella spread and frozen bananas are used to make this treat that won't make you feel bad.

Ingredients: 4 ripe bananas, sliced and frozen. 1/3 cup vegan Nutella spread. 1/4 cup unsweetened almond milk. 1 teaspoon vanilla extract. 2 tablespoons chopped hazelnuts, for garnish optional.

Instructions: Blend or process frozen banana slices, vegan Nutella, almond milk, and vanilla extract in a food processor or blender. To make it smooth and creamy, scrape down the sides of the bowl as needed. Put the mixture in a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Let the ice cream sit at room temperature for a few minutes to soften a bit before you serve it. Put it in bowls, and if you want, top with chopped hazelnuts. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

A delightful twist on traditional pumpkin bread, this Pumpkin Nutella Swirl Bread combines the warm, comforting flavors of pumpkin with the rich, creamy goodness of Nutella. Perfect for autumn mornings or as a sweet treat anytime!

Ingredients: 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 cup pumpkin puree. 1/4 cup whole milk. 1 teaspoon vanilla extract. 1/2 cup Nutella or hazelnut spread.

Instructions: Preheat your oven to 350F 175C. Grease and flour a 9x5-inch loaf pan. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside. In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree, milk, and vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix. Pour half of the pumpkin batter into the prepared loaf pan. Drop spoonfuls of Nutella on top, and use a knife to swirl it into the batter. Add the remaining pumpkin batter on top and repeat the Nutella swirling process. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve your delicious Pumpkin Nutella Swirl Bread!

Prep Time: 15 minutes

Cook Time: 60 minutes

It's fun and easy to make crepes de Nutella for breakfast or dessert. The Nutella inside these thin, tender crepes is very creamy, and you can make them your own by adding your favorite fruits and toppings. Great for satisfying your sweet tooth!

Ingredients: 1 cup of all-purpose flour. 2 tablespoons of sugar. 1/4 teaspoon of salt. 2 large eggs. 1 cup of milk. 2 tablespoons of melted butter. Nutella as needed for spreading. Sliced bananas optional, for filling. Strawberries optional, for filling. Powdered sugar for dusting. Whipped cream optional, for topping.

Instructions: Whisk the flour, sugar, and salt together in a bowl. Beat the eggs in a different bowl, then add the milk and melted butter. Combine well. Slowly add the wet ingredients to the dry ones while whisking all the time to make a smooth batter. Take a 15-minute break from the batter. Toast or crepe pan that doesn't stick should be heated over medium heat. Put a little butter or cooking spray on it to make it smooth. Spread out the batter on the bottom of the pan by swirling a small amount of it around. Just wait a minute or two until the edges begin to lift and the bottom of the crepe turns a light golden color. Using a spatula, carefully flip the crepe over and cook for another one to two minutes on the other side. Place the crepe on a plate after taking it out of the pan. Put a lot of Nutella on the crepe, and if you want, you can add sliced bananas and strawberries. To make a triangle, fold the crepe in half, then in half again. Sprinkle powdered sugar over the crepe and, if you want, top it with whipped cream. Do it again with the rest of the batter and fillings. Enjoy the warm Crepes de Nutella!

Prep Time: 15 minutes

Cook Time: 20 minutes

With these irresistibly soft and chewy cookies, indulge in the delicious combination of Nutella, peanut butter, and chocolate.

Ingredients: 1/2 cup Nutella. 1/4 cup creamy peanut butter. 1/2 cup granulated sugar. 1/4 cup light brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1 1/4 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup chocolate chunks or chocolate chips. 1/2 cup chopped roasted peanuts optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix Nutella, peanut butter, white sugar, and brown sugar in a bowl until the ingredients are well mixed and the frosting is smooth. It will be smooth after you add the egg and vanilla extract. Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. If you're using chopped peanuts or chocolate chunks, fold them in last. Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving a couple of inches between each one. You can use a cookie scoop or a spoon for this. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set but the middle is still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Have fun with your tasty Nutella Peanut Butter Chocolate Chunk Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes