Healthy Vegan Nutella (Date-Sweetened)
How to make a healthy, vegan nutella at home, sweetened by dates. This recipe also includes a raw vegan option for homemade nutella.
Equipment
Ingredients
- 2 cups dry roasted hazelnuts*
- 18 soaked and pitted medjool dates
- 5 tablespoon cocoa powder
- 1 ¼- 1 ½ cup raw cashew milk or any other plant-based milk
- 1 teaspoon vanilla optional
- tiny pinch of salt optional
Instructions
- Pulse roasted hazelnuts in a food processor until a very smooth butter forms, it should be almost a liquid.
- Add the rest of the ingredients to the food processor, and blend until very smooth. If you would like a thinner and smoother consistency, keep adding more almond milk 2 tablespoon at a time until the desired consistency is reached.
- Enjoy on toast, with fruits, or straight out of the jar! Store in a mason jar and refrigerate for later use.
Video
Notes
*To dry-roast raw hazelnuts on your own, bake them at 350F for 15 mins. They should be fragrant and toasted once done. Roll them in a clean towel to rub off the skin, which can add bitterness.
**This recipe makes a lot of Nutella (about 2 cups), and can easily be halved. This Nutella can be stored in the fridge in an airtight container for a couple of weeks. I prefer to make the full amount because it's easier to reach a smooth consistency in my larger food processor.
**This recipe makes a lot of Nutella (about 2 cups), and can easily be halved. This Nutella can be stored in the fridge in an airtight container for a couple of weeks. I prefer to make the full amount because it's easier to reach a smooth consistency in my larger food processor.
Nutrition
Serving: 8servingCalories: 178kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 28mgPotassium: 314mgFiber: 4gSugar: 19gVitamin A: 43IUVitamin C: 1mgCalcium: 36mgIron: 1mg
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