150gr. Natural Life coconut sugar
2 teaspoons of vanilla extract
300gr. Hazelnut butter
½ teaspoon baking powder
100 gr. Thinly chopped black couverture chocolate, divided in two parts
150gr. Chopped roasted hazelnuts
Preheat the oven to 160. Line a baking tray with non-stick paper.
In a bowl, mix the coconut sugar with the eggs. Add the vanilla and hazelnut butter and stir until combined. Sift the cocoa, baking soda and salt. Stir again. Add half the chocolate with the hazelnuts and mix with a spatula. Transfer the mixture to the pan and spread evenly.
Pour the rest of the chocolate on the surface and bake for about 25 minutes.
Allow to cool before cutting.