Vegan Homemade Nutella With Dates is a quick and easy dairy-free chocolate hazelnut spread that combines roasted hazelnuts, cocoa powder, and naturally sweet dates into a creamy, delicious homemade alternative to store-bought chocolate spreads.
With no sugar added, this rich and satisfying plant-based dessert or snack is perfect for spreading, dipping, or enjoying straight from the jar.
I love using it to make my Nutella overnight oats for breakfast.
This vegan homemade Nutella with dates has become a daily staple in my kitchen, sitting right beside my favorite peanut butter.
I love how simple it is to whip up in minutes with just 7 ingredients-you can use pre-roasted hazelnuts, though I prefer buying raw nuts in bulk and roasting them at home for the deepest taste.
In my experience, it's the ultimate dairy-free, wholesome alternative to store-bought jars, perfect for spreading on warm buckwheat pancakes, fresh bananas, or toast. For another delicious and filling treat, I highly recommend trying my chocolate chickpea spread next.
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🌰Ingredients
- Roasted hazelnuts: The base of this spread adds a rich, nutty flavor. Roast them at home or use store-bought roasted hazelnuts for convenience.
- Dates: Soft Mazafati or Medjool dates work best for natural sweetness and a creamy texture.
- Unsweetened cocoa powder: Adds a deep chocolate flavor to the spread.
- Plant milk (I used almond milk): Helps adjust the consistency and adds creaminess. Use your favorite non-dairy milk or water.
- Refined coconut oil (optional): Creates a smoother texture and adds richness. It's optional and can be skipped for a lower-fat version.
- Vanilla extract: Enhances the chocolate flavor with a warm, sweet aroma.
- Salt: A small pinch balances the sweetness and brings out all the flavors.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🍯How To Make Vegan Nutella with dates
Roast the hazelnuts: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. Spread the hazelnuts in a single layer and roast for 12-15 minutes, until fragrant and lightly golden. Let them cool completely, then rub them in a clean kitchen towel to remove most of the skins. Don't worry if some skins remain-they won't affect the flavor. Skip this step if using pre-roasted hazelnuts.
While the hazelnuts roast, place the dates in a small bowl and cover them with water. Let them soak for 10-15 minutes or until slightly softened. Drain and pit before using.
Blend hazelnuts: Add the cooled roasted hazelnuts to a high-powered blender or food processor. Blend until they turn into a smooth, creamy, almost runny hazelnut butter. This step is key for achieving the smoothest spread, so make sure the texture is right before adding the remaining ingredients.
Combine & blend: Add dates, cocoa powder, plant milk, coconut oil (if using), vanilla extract, and salt. Blend again until creamy and smooth.
Serve: Add more plant milk, one tablespoon at a time, until you reach your preferred spreadable consistency. Transfer to a clean glass jar and enjoy immediately or store for later. P.S. This Nutella is unbelievably yummy on my banana muffins or my fluffy chickpea flour pancakes.
📋Variations
- Add a protein boost: Blend in a scoop of your favorite vegan protein powder to turn it into a more filling spread.
- Make it crunchy: Stir in finely chopped roasted hazelnuts after blending for extra texture and crunch.
💡Marinela's Tips
- Roast hazelnuts for the best flavor: If you're using raw hazelnuts, don't skip roasting them. It brings out their natural oils, enhances the nutty flavor, and helps create a smoother spread.
- Soak your dates: If your dates feel dry or firm, soak them in hot water for 10-15 minutes, then drain well before blending.
- Use a high-speed blender or food processor: Scrape down the sides every minute to get that ultra-creamy texture.
- Adjust the consistency: Add plant milk gradually until you reach your preferred texture. Keep in mind that the spread will thicken slightly as it chills.
❓Frequently Asked Questions (FAQ's)
Store in an airtight glass container in a cool, dry place (like your pantry) for up to 2 weeks or refrigerate it for up to 3 weeks.
Absolutely. Pre-roasted hazelnuts are a great time-saving option and make this recipe even quicker.
Blend the hazelnuts first until super creamy. This ensures a smooth final spread. Then, add the remaining ingredients and blend. If needed, add a splash of plant milk at a time for your desired consistency.
🥞Serving Suggestions
- Swirl it into chia seed overnight oats or flaxseed pudding for a decadent, chocolatey breakfast surprise.
- Add a spoonful to your smoothies for a rich, nutty kick.
- Spread Nutella on a warm tortilla or a slice of homemade whole wheat bread, and top with fruit (like bananas or strawberries).
- Elevate your unleavened bread by spreading Nutella on it and rolling it up for a quick and satisfying snack.
- Use it to top your oatmeal cookie for an irresistible flavor burst.
- Drizzle over your banana baked oatmeal or blackberry muffins for a warm and gooey topping.
- Spread it on your green oatmeal pancakes or oatmeal flour pancakes for a decadent breakfast or brunch.
📖 Recipe
Vegan Homemade Nutella With Dates (Dairy-Free Hazlenut Spread)
Equipment
- 1 High-speed blender or food processor
- 1 baking sheet lined with parchment paper
Ingredients
- 1 + ½ cups roasted hazelnuts
- 15 dates soaked, drained, pitted
- 3 tablespoons unsweetened cocoa powder
- ⅓ cup + 3 tablespoons unsweetened almond milk or any dairy-free milk
- 1 tablespoon refined coconut oil melted (optional)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
Instructions
- Roast the hazelnuts (if using raw): Preheat oven to 300°F (150°C). Spread hazelnuts on a baking sheet and roast for 12-15 minutes until fragrant. Let them cool slightly, then rub them with a clean kitchen towel to remove some of the skins. Skip this step if using pre-roasted hazelnuts. Place the dates in a small bowl and cover them with water. Let them soak for 10-15 minutes or until slightly softened. Drain and pit before using.
- Transfer the cooled roasted hazelnuts to a high-powered blender or food processor and blend until they turn into a smooth, runny hazelnut butter. Make sure you reach this creamy consistency before adding the remaining ingredients for the smoothest spread.1 + ½ cups roasted hazelnuts
- Add dates, cocoa powder, plant milk, coconut oil (if using), vanilla extract, and salt. Blend again until creamy and smooth.15 dates, 3 tablespoons unsweetened cocoa powder, ⅓ cup + 3 tablespoons unsweetened almond milk, 1 tablespoon refined coconut oil, 1 teaspoon pure vanilla extract, ¼ teaspoon sea salt
- Add more plant milk, one tablespoon at a time, until you reach your preferred spreadable consistency. Transfer to a clean glass jar and enjoy immediately or store for later.
Notes
- For the creamiest texture: Use soft dates and blend the hazelnuts long enough to release their natural oils. If your dates are firm, soak them in warm water for 10-15 minutes before blending.
- Oil-free option: Simply skip the coconut oil for an oil-free version. The spread will still be creamy and delicious thanks to the natural oils from the hazelnuts.
- Consistency tip: The spread thickens slightly in the fridge, so add a little extra plant milk if you prefer a softer texture.
- Storage: Store in an airtight glass jar in the refrigerator for up to 2 weeks or refrigerated for up to 3 weeks. Let it sit at room temperature for a few minutes before serving for an easier-to-spread texture.
Nutrition
If you try this vegan homemade Nutella with dates, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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nancy says
wow what a delicious and easy to make recipe!
Marinela says
I'm glad you love my easy vegan Nutella recipe, Nancy. Thanks!
Jacqui says
Since I moved from Germany to the US I couldn’t find any vegan friendly Nutella or nut chocolate spreads in the stores, so this recipe is actually perfect!! Thank you
Marinela says
I'm so happy you loved my easy-to-make homemade Nutella, Jacqui! Thank you, too, for sharing your experience with us.
Anaiah says
Nutella was one of my favorites growing up and I often would take big spoonful and eat it straight out of the jar lol! It's great to find a much healthier spread that tastes just as great!
Marinela says
Eating a spoonful (sometimes many spoonfuls) was my favorite way to enjoy Nutella, too 🙂 Yes, it's great to have a healthier substitute that's entirely guilt-free. Thank you, Anaiah, for your lovely comment, I'm glad you liked this recipe.
Andreea Surca says
So delicious! So good! So perfect!
Marinela Malcheva says
I'm glad you enjoyed it, Andreea! Thank you for sharing your experience with us.