Healthy Vegan Nutella
Skip the store-bought, sugar-loaded hazelnut spreads and make your very own healthy vegan Nutella in four easy steps! With only seven ingredients and dozens of 5-star reviews, this recipe is an absolute treat!
Servings: 32 tablespoons
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 the oven to 350°F (176°C). Spread the hazelnuts onto a rimmed baking sheet, then roast for 12 to 15 minutes until slightly toasted. (If your hazelnuts still have skins on, transfer them to a kitchen towel and roll them with your hands to remove their skins.)
- Puree Dates: Meanwhile, add the dates and water to a food processor or strong blender, and puree until smooth, scraping down sides as needed. Remove the date paste and wipe clean.
- Puree Hazelnuts: Add roasted hazelnuts to the food processor or strong blender and run for 8 to 15 minutes 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.
Notes
If your dates are firm, soak them in warm water for an hour or two before pureeing.
Store leftovers in the fridge for 5 to 7 days.
Nutrition
Serving: 1tablespoon | Calories: 49kcal | Carbohydrates: 7.4g | Protein: 0.7g | Fat: 2.4g | Saturated Fat: 0.9g | Cholesterol: 0mg | Sodium: 20mg | Potassium: 88mg | Fiber: 1.1g | Sugar: 5.8g | Calcium: 7mg | Iron: 0mg
