Skip the store bought hazelnut spread and make your very own Healthy Vegan Nutella in four easy steps. Made with only 7 ingredients, this recipe is an absolute treat!
Ahhh, Nutella. It’s one of those spreads that just makes everything taste better. Bread? Yep. Pretzels? Yep. Drizzled on pancakes or waffles? Double yep. But as delicious as it is, I knew that I could make my own version, and a bit healthier at that. And so this healthy vegan Nutella was born.
This vegan rendition is the perfect spread to whip together when you want a little something sweet, but also protein-rich. It’s as natural as a chocolate vegan Nutella recipe spread can get, and it tastes pretty spectacular.
I definitely recommend keeping a batch on hand to use as the holidays approach (because desserts can always use a little hazelnut cheer)!
Ingredients in dairy-free Nutella
Healthy vegan Nutella is made with only 7 different ingredients, and one of them is water. The fun part about this recipe is that it’s sweetened with dates, nature’s all-natural sweetener! These measurements will make 32 spreadable servings.
- Hazelnuts: First up is the main ingredient, hazelnuts! You’ll need 1 cup. Aim for blanched hazelnuts, which will save you a lot of legwork in removing the skins.
- Medjool Dates: Dates will add a naturally sweet flavor. Use 10, pitted.
- Water: 2 tablespoons of water will be needed to get the right consistency for the date paste.
- Cocoa Powder: Add 2 tablespoons of unsweetened cocoa powder to achieve that chocolatey flavor!
- Vanilla Extract: Throw in ½ tsp of vanilla extract to round out the flavors.
- Salt: Include a dash of salt, which helps to amplify all the sweet flavors in this spread.
- Almond Milk: Finally, almond milk will be used to add texture and flavor. Only use as much as is needed to reach that creamy Nutella consistency.
How to make healthy vegan Nutella
Homemade Nutella is made by roasting hazelnuts, pureeing dates (and toasted hazelnuts), and then combining everything in a food processor. If you don’t have one, a strong blender will work just as well!
Step 1: Prepare the hazelnuts
Get your oven ready by preheating the oven to 350°F (176°C). Spread the hazelnuts onto a rimmed baking sheet, then roast for 12 to 15 minutes, or until slightly toasted. Roasting the hazelnuts will help them release their oils, making for a smoother spread!
If your hazelnuts still have skins on them, transfer them onto a kitchen towel and roll with your hands to remove the skins.
Step 2: Puree the dates
Meanwhile, add the dates and water to a food processor or strong blender and puree until smooth, scraping the sides down as needed. Remove the date paste and wipe clean.
Step 3: Puree the hazelnuts
Add the roasted hazelnuts to the food processor or a strong blender and run it for 8 to 15 minutes, or until a smooth nut butter forms. It will go from crumbs to a thick paste to nut butter, be patient!
Step 4: Combine everything
Finally, add the date paste, cocoa powder, vanilla, and salt, and blitz to combine. Drizzle in the almond milk, using only as much as needed to reach a smooth, Nutella-like consistency.
How to serve vegan hazelnut spread
Homemade Nutella can be enjoyed in so many different ways! Here are some ideas. Let me know which way is your favorite!
- Drizzle it atop pancakes or waffles
- Cover fresh fruit
- Spread it on crackers
- Use it as a dip with pretzels
- Drizzle it on vanilla ice cream
- Load it up on toasted bread
- Use it as a donut filling
- Enjoy it with a spoon!
More recipes to satisfy your sweet tooth
Can’t get enough sweets? Here are some more tasty ideas! They all feature the world’s favorite ingredient… chocolate!
- Health(ier) Chocolate Bark with Salted Popcorn
- Tofu Chocolate Mousse Pie
- Chocolate Chip Cookie Dough Hummus
- No Cook Chocolate Vegan Fudge
Ingredients
- 1 cup hazelnuts blanched if possible
- 10 medjool dates pitted
- 2 Tbsp water
- 2 Tbsp unsweetened cocoa powder
- ½ tsp vanilla extract
- ¼ tsp salt
- ½ cup almond milk as needed, 120 mL
Instructions
- Hazelnuts: Preheat oven to 350°F (176°C). Spread hazelnuts onto a rimmed baking sheet, then roast for 12 to 15 minutes, or until slightly toasted. (If your hazelnuts still have skins on them, transfer onto a kitchen towel and roll with your hands to remove skins.)
- Puree Dates: Meanwhile, add dates and water to a food processor or strong blender, and puree until smooth, scraping down sides as needed. Remove date paste and wipe clean.
- Puree Hazelnuts: Add roasted hazelnuts to the food processor or strong blender and run for 8 to 15 minutes, or until a smooth nut butter forms (it will go from crumbs to a thick paste to nut butter, be patient!).
- Combine: Add date paste, cocoa powder, vanilla, and salt, then blitz to combine. Drizzle in almond milk, using only as much as is needed, to reach a smooth, Nutella-like consistency.
Casey says
Hi!! I can’t wait to try this, I was looking for spreads like this. I was just wondering how to store it, and how long it can be stored for :):)
Sarah says
Hi Casey! Because the moisture content is so low, this is going to stay good for a long time, up to 3 months in a sealed container in your fridge! 🙂
Deb says
hey I just made this and it’s AWESOME! I gave my husband the food processor and a spoon and he totally cleaned it. Of course I put the most of it in a honey jar and it’s in my fridge. Thanks for this better than Nutella spread.
Sarah says
Aw, so happy to hear Deb!! 😀
vick says
Hi Sarah, great recipe!
Can I ask if you know the storage life of this nutella, should i always have it refrigerated or just put it in the pantry, and how long can it be stored?
Sarah says
Hi Vick! It should be stored in the fridge and will last as long as the expiration date on your almond milk (probably a few weeks!) Enjoy! 😀
Susan says
This tastes amazing! My question is, how long can it stay fresh in the fridge? It is going to take me awhile to eat all of it!!
Sarah says
So happy to hear it, Susan! 😀 Because the moisture content is so low, this is going to stay good for a long time, up to 3 months in a sealed container in your fridge!