Vegan Homemade Nutella With Dates (Dairy-Free Hazlenut Spread)
Vegan Homemade Nutella With Dates is a simple and delicious dairy-free chocolate hazelnut spread that blends roasted hazelnuts, cocoa powder, and dates into a smooth, creamy homemade chocolate treat. Naturally sweetened with dates and made with no sugar added, this satisfying plant-based dessert or snack is perfect for pancakes, fruit, toast, or a spoonful straight from the jar.
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
Calories: 201kcalCarbohydrates: 15gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 93mgPotassium: 268mgFiber: 4gSugar: 9gVitamin A: 6IUVitamin C: 1mgCalcium: 52mgIron: 1mg
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