Healthy 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.
