Preheat oven to 170 degrees and cover a baking dish with parchment paper.
Prepare flax eggs in a small mixing bowl. Set aside.
To a large mixing bowl add melted vegan butter, coconut sugar, agave syrup and vanilla extract. Whisk thoroughly to combine to start dissolving the coconut sugar.
Add flax eggs and rose water and whisk once more until combined. Then add baking powder, sea salt, and cocoa powder and whisk.
Add flour and hazelnut meal and fold with a spatula until just mixed. Then add 1/2 cup chocolate drops.
Place the dough in the prepared baking dish and smooth it out, topped with walnuts and 1/2 cup chocolate.
Bake for 17-20 minutes, or until the edges appear dry and slightly fluffy and the center is no longer wet or sticky. Remove from oven and allow to cool for 45 minutes.