Healthy Homemade Nutella With Dates (Dairy-Free Alternative)
Healthy Homemade Nutella With Dates - a dairy-free, vegan alternative that's better and healthier than store-bought. This natural chocolate hazelnut spread is good for you and tastes amazing! No added sugar or palm oil, just rich and creamy chocolate deliciousness in every spoonful!
Equipment
- High powered blender or food processor
- baking sheet lined with parchment paper
Ingredients
- 1 ½ cup unsalted hazelnuts roasted, peeled
- 15 dates softened in water, drained, pitted
- 3 tablespoons cocoa powder unsweetened
- ⅓ cup + 3 tablespoons almond milk or any dairy-free milk
- 1 tablespoon coconut oil melted, (use refined coconut oil for neutral taste)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. Spread the hazelnuts in a single layer on the prepared baking sheet. Roast for 12-15 minutes, or until fragrant and lightly golden brown. Let the hazelnuts cool completely. Once cool, you can remove most of the skins by rubbing them in a clean kitchen towel. Don't worry if some skins remain as they won't affect the taste. 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.
- Transfer the cooled, roasted hazelnuts to a high-powered blender or food processor. Blend until you get a smooth, almost runny, nut butter consistency. It's important to achieve this smooth texture before adding other ingredients.1 ½ cup unsalted hazelnuts
- Drain and pit the softened dates. Add them to the blender or food processor along with the almond milk, cocoa powder, melted coconut oil, vanilla extract, and salt. Blend everything until well combined and creamy.15 dates, 3 tablespoons cocoa powder, ⅓ cup + 3 tablespoons almond milk, 1 tablespoon coconut oil, 1 teaspoon pure vanilla extract, ¼ teaspoon salt
- Store your chocolate hazelnut spread in an airtight container (I recommend a glass jar). It will keep fresh in a cool, dry place for up to aweek, or refrigerate it for up to 2 weeks. Spread it on toast, fruit, or indulge in a spoonful straight from the jar! P.S.This Nutella is unbelievably yummy on my one-bowl banana muffins – try it and see for yourself!
Notes
- Store in an airtight glass container in a cool, dry place (like your pantry) for up to 2 weeks. For an extended shelf life, refrigerate it for up to 3 weeks. Or freeze portions in airtight containers or ice cube trays for up to 2 months. Simply thaw in the refrigerator before using.
- Don't worry if you cannot remove all of the skins, just try your best to remove all you can. The skins won't affect the taste and will add texture to our nut butter.
- Make sure to drain well the dates before blending. If your dates are soft enough to be easily blended you can skip this step.
- After blending hazelnuts, scrape down the sides for even grinding before adding other ingredients.
- Want a thinner spread? Add a splash of plant milk at a time until you reach your desired consistency.
- For extra sweetness, you can add more dates or a touch of maple syrup (optional).
Nutrition
Calories: 201kcalCarbohydrates: 15gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 93mgPotassium: 268mgFiber: 4gSugar: 9gVitamin A: 6IUVitamin C: 1mgCalcium: 52mgIron: 1mg
Tried this recipe?Let us know how it was!