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Vegan Nutella – 2 Ways

  • Author: Gonul
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 2 cups 1x
  • Method: Blend

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.


Scale

Ingredients

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

  1. Roast the hazelnuts at 350°F for 15 minutes.
  2. 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.
  3. 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.
  4. Add the remaining ingredients and blend again until the spread is smooth and well incorporated.
  5. Store in an airtight container in the refrigerator for up to a week.
  6. Enjoy on toast, with strawberries, or by the spoon!