Oh, have I got a treat for you! This Healthy Vegan Nutella with Hazelnuts and Dates Recipe is hands down one of my all-time favorite spreads to whip up when I want something decadent yet guilt-free. Imagine the rich, chocolatey goodness of Nutella without any refined sugars or oils, just wholesome hazelnuts and naturally sweet dates coming together in perfect harmony. It’s a luscious, creamy delight that’s so easy to make at home, plus it brings a lovely depth of flavor and texture that you just can’t beat. Once you taste this, you’ll wonder why store-bought versions ever existed!
Ingredients You’ll Need
Keep things simple and wholesome with these few but crucial ingredients. Each one plays a vital role in creating that perfect balance of creamy texture, sweetness, and that signature Nutella taste.
- Raw hazelnuts: These are the star, providing a buttery nut base packed with flavor and healthy fats.
- Pitted dates: Naturally sweet and sticky, dates add the perfect caramel-like sweetness without any refined sugar.
- Unsweetened cashew or almond milk: Adds just the right liquid to help blend everything into a smooth spread.
- Raw unsweetened cocoa powder: For that unmistakable rich chocolate punch that makes this spread irresistible.
- Pure vanilla extract: Lifts all the flavors and adds a warm fragrant note to our Nutella.
- Sea salt: A tiny pinch to balance and enhance all those sweet and nutty nuances.
How to Make Healthy Vegan Nutella with Hazelnuts and Dates Recipe
Step 1: Roast the Hazelnuts
Start by preheating your oven to 350 degrees F and placing raw hazelnuts on a parchment-lined baking sheet. Roasting for 15 minutes will bring out the deep, nutty aroma and flavor that’s essential for this recipe. It also helps loosen the skins, which makes the next step much easier.
Step 2: Remove the Skins
After roasting, cover the hot hazelnuts with a clean towel and rub vigorously to remove most of the skins. Don’t worry about every last bit peeling off; a few stubborn bits won’t change the final taste or texture much. This step is important because it helps you get that ultra-smooth, creamy consistency in your Nutella.
Step 3: Make the Hazelnut Butter
Next, toss your skinned hazelnuts into a high-speed blender or food processor. Blend continuously, scraping down the sides as needed, until the mixture turns into a thick, creamy butter. This process can take a few minutes but keep going—you’ll be rewarded with that luscious nut butter base that makes this spread so special.
Step 4: Blend the Dates with Milk
Now, without washing the processor, add the pitted dates along with 1/4 cup of your chosen plant milk. Blend until smooth and creamy. The dates thicken this part and turn into a sticky, sweet paste that acts as the perfect natural sweetener for our Healthy Vegan Nutella with Hazelnuts and Dates Recipe.
Step 5: Combine Everything
Return the hazelnut butter back into the food processor with the date mixture, then add the remaining plant milk, cocoa powder, vanilla extract, and sea salt. Pulse everything together until well combined and creamy. If you prefer a thinner consistency, simply add a couple more tablespoons of milk to loosen things up.
Step 6: Store Your Nutella
Spoon your homemade Nutella into a clean, airtight glass jar. It keeps beautifully at room temperature for up to one week, making it easy and convenient to enjoy this delicious spread any time you crave that chocolate-hazelnut goodness.
How to Serve Healthy Vegan Nutella with Hazelnuts and Dates Recipe
Garnishes
Feel free to elevate your serving by sprinkling some crushed hazelnuts on top for a lovely crunch, or a dusting of cocoa powder to enhance the chocolatey aroma. A swirl of coconut cream can add an extra touch of indulgence that your guests will adore.
Side Dishes
This Healthy Vegan Nutella with Hazelnuts and Dates Recipe pairs wonderfully with fresh fruits like banana slices or strawberries. It’s also incredible spread on warm toast, folded into oatmeal, or dolloped on a stack of vegan pancakes for an irresistible breakfast treat.
Creative Ways to Present
For a fun twist, try using this spread as a filling for vegan crepes or as a dip for biscotti or pretzel sticks. You can even swirl it into your smoothie bowls or mix it into homemade plant-based yogurt for a chocolatey surprise!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Healthy Vegan Nutella with Hazelnuts and Dates Recipe in an airtight container at room temperature. Because it contains no oils or preservatives, try to consume it within a week for the freshest taste and best texture.
Freezing
If you want to make a big batch and save some for later, freezing is a great option. Place the Nutella in a freezer-safe jar or container, leaving some space for expansion. Thaw in the fridge overnight before use and give it a good stir to restore the creamy consistency.
Reheating
If your Nutella thickens too much after refrigeration or freezing, simply warm a small amount gently in a microwave or over a double boiler. Stir well and enjoy it as you would fresh!
FAQs
Can I use other nuts instead of hazelnuts?
Absolutely! While hazelnuts give the classic Nutella taste, almonds or cashews can also work well, though they will change the final flavor slightly. Just roast and process them the same way for best results.
Are dates the only sweetener I can use?
Dates provide natural sweetness and a lovely caramel undertone, but you can experiment with maple syrup or agave if you prefer a more liquid sweetener. Just adjust the amount of plant milk accordingly to maintain the right texture.
Do I need a high-speed blender to make this?
Using a high-speed blender or food processor helps create that smooth, creamy consistency quickly. Lower-powered machines can work, but you might need to blend longer and scrape often to get there.
Is this recipe truly oil-free?
Yes! The only fats come naturally from the hazelnuts themselves, making this a healthier and cleaner version of traditional Nutella which usually contains added oils.
How long does the Nutella last?
Stored in an airtight jar at room temperature, this Healthy Vegan Nutella with Hazelnuts and Dates Recipe stays fresh for about one week. You can extend the life by refrigerating or freezing it, but warming it gently before use is recommended.
Final Thoughts
Making this Healthy Vegan Nutella with Hazelnuts and Dates Recipe at home is not only incredibly satisfying but also a wonderful way to enjoy a beloved classic guilt-free. The rich flavors, silky texture, and natural sweetness combined with such clean, wholesome ingredients make it a must-try for any chocolate lover. Trust me, once you dive in, you’ll find endless ways to enjoy and share this delightful spread with your friends and family. Give it a go and watch everyone fall in love!
PrintHealthy Vegan Nutella with Hazelnuts and Dates Recipe
This healthy homemade Nutella recipe offers a delicious vegan and oil-free alternative to traditional hazelnut spreads. Made from roasted hazelnuts, sweet dates, unsweetened cocoa powder, and plant-based milk, it’s naturally sweetened and perfect for spreading on toast, adding to desserts, or enjoying by the spoonful. With a creamy texture and rich chocolatey flavor, this nutritious spread is easy to make and stores well at room temperature.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 servings
- Category: Spread
- Method: Baking
- Cuisine: Vegan, Healthy
- Diet: Vegan
Ingredients
Nutella Spread
- 1.5 cups raw hazelnuts (unsalted)
- 1 cup pitted dates (packed)
- 1/2 cup + 2 tbsp unsweetened cashew milk or almond milk (divided)
- 3 tablespoons raw unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Roasting Hazelnuts: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread the raw hazelnuts in a single layer on the baking sheet and roast them for 15 minutes to bring out their natural oils and enhance flavor.
- Removing Hazelnut Skins: Remove the hazelnuts from the oven and place a clean, dry dish towel over them. Rub the nuts vigorously with your hands through the towel to loosen and remove most of the skins. If some skins remain, that’s okay; try to remove as many as possible once the nuts are cool enough to handle.
- Making Hazelnut Butter: Transfer the skinned hazelnuts to a high-speed blender or food processor. Blend until the nuts turn into a smooth, creamy butter, stopping to scrape down the sides as needed to ensure even blending.
- Processing Dates: Remove the hazelnut butter and set it aside in a bowl. In the same blender or food processor, add the pitted dates and begin processing. While the machine runs, slowly pour in 1/4 cup of plant milk and continue blending until smooth, scraping down the sides as necessary.
- Combining Ingredients: Return the hazelnut butter to the blender or food processor. Add the remaining plant milk, raw unsweetened cocoa powder, vanilla extract, and sea salt. Pulse several times until well combined and smooth. If you prefer a thinner consistency, add an additional 2-3 tablespoons of plant milk and blend again.
- Storage: Transfer your healthy Nutella into a clean glass jar and store it at room temperature. It will keep fresh and delicious for up to 1 week.
Notes
- Using raw hazelnuts and roasting them brings out the best flavor in your Nutella.
- Removing the skins after roasting is optional, but it helps create a smoother texture and reduces bitterness.
- Adjust the plant milk quantity to reach your desired spread consistency.
- Store the Nutella in a sealed container at room temperature for up to 1 week, or refrigerate for longer shelf life.
- This recipe is naturally sweetened with dates, so no refined sugars are needed.
- You can substitute almond milk with other nut or plant-based milks according to preference and dietary needs.
