Description
Discover how to make Vegan Nutella with dates with two delicious recipes: creamy or thick! Plant-based chocolate hazelnut spread is very easy and quick to make using only a few ingredients. Video with step-by-step instructions included.
Ingredients
Scale
Creamy:
- 1 cup hazelnuts
- 10 dates, pitted (or 1/2 cup blackstrap molasses or 1/2 cup powdered sugar)
- 3 tbsp coconut oil, melted (or melted cocoa butter)
- 1/3 cup cacao powder (cocoa powder also works)
- 1 tsp vanilla extract
- pinch of salt
Thick & Nutty:
- 1.5 cup hazelnuts, raw
- 10 dates, pitted (or 1/2 cup blackstrap molasses or 1/2 cup sugar)
- 1 tbsp coconut oil, melted (or melted cocoa butter)
- 2 tbsp unsweetened plant milk
- 1/3 cup cacao powder (cocoa powder also works)
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Roast the hazelnuts at 350°F for 15 minutes.
- Place the hazelnuts on a dishcloth to cool down. Once they are cool enough to handle, rub them together inside the cloth to remove their skin.
- In a food processor or powerful blender, place the peeled hazelnuts and mix until smooth—for about 5 minutes. Scrape down the sides as needed.
- Add the remaining ingredients and blend again until the spread is smooth and well incorporated.
- Store in an airtight container in the refrigerator for up to a week.
- Enjoy on toast, with strawberries, or by the spoon!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Blend
