You’ve asked and I’ve answered! This recipe comes to you through a reader request for HEALTHY Nutella!
While there are a ton of homemade nutella recipes on the world wide web, there’s not a whole lot of truly healthy nutella alternatives. This delicious, sweet treat is not only an easy healthy dessert to whip up, but its a decadent and mouth watering one.
Is nutella healthy?
Although marketed as a healthy breakfast item, in my humble opinion, I would say no. Nutella ingredients consist of refined sugar and vegetable oil in higher quantities than the actual healthy component, hazelnuts.
Alternatively, this healthy hazelnut spread uses mostly raw hazelnuts, dates for natural sweetness, pure vanilla extract, cocoa powder for chocolatey flavour and nut milk for creaminess. All of which is completely wholesome, not to mention refined sugar free and oil free.
As an added bonus, this vegan nutella recipe is also gluten free, soy free and suitable on a whole food plant based (WFPB) diet.
Is nutella vegan?
Most store bought hazelnut spreads are not vegan, as they contain milk ingredients. Plus, they typically have a lot more sugar than hazelnuts in them.
My homemade version is not only a healthier dessert option, but yes, it’s also vegan.
How to make healthy nutella
Start by preheating your oven, and then gathering your ingredients.
- Raw hazelnuts
- Pitted dates
- Unsweetened cashew milk, almond milk, or soy milk
- Cocoa powder
- Pure vanilla extract
- Sea salt
Place the raw hazelnuts on a baking tray lined with parchment paper and bake for 15 minutes. Then remove from the oven.
Place a clean, dry dish towel over top the nuts and using your hands, rub back and forth for about 30 seconds or so to scrape off the skins. They will remove easily.
Now remove the dish towel and continue to rub and scrape the skins once cool enough to touch, but still warm.
Most of the skins will come off very easily, but don’t worry if there are a few stubborn ones. As long as you get most of them off, you’re good to go.
Now transfer your skinned hazelnuts to a food processor or high speed blender.
Begin processing, scraping down the sides as needed. The hazelnuts will go from whole to floury bits, to lumpy, and then smooth luscious nut butter.
The process will take anywhere from 1-5 minutes depending on your appliance.
If you’re using a food processor, be sure to turn it off every 30 seconds or so to prevent it from overheating. Leave it off for 30 seconds or more and then continue processing. Actual processing time took me less than 1 minute.
Now transfer the nut butter to a bowl and set aside.
In the same processor add the dates and begin processing them, pouring in the milk while the machine is running for a smoother result.
(If using a Vitamix, add both at the same time and process into your date paste.)
If your appliance is not a powerful one, pre soak your dates for 15 minutes and then drain to yield a smoother date paste.
Now return the hazelnut butter to your processor with the date paste. Add all remaining ingredients: cocoa powder, vanilla, salt and 1/4 cup + 2 tablespoons of your plant milk.
Pulse several times until incorporated, adding up to 3 more tbsp of plant milk if a thinner consistency is desired.
Transfer your nutella spread to a clean glass jar and keep at room temperature for everyday use.
How long does homemade nutella keep?
It was not easy to keep this deliciousness long enough to test this. But I’ve gotten as far as 1 week at room temperature in a sealed glass jar with no spoilage. I suspect it may last longer, but who has the patience to try? 🙂
You may also refrigerate for up to 3 weeks. (I hid some in a small container in the back of the fridge, just to make sure!)
How to use homemade nutella
Oh the glorious options!
- Spread it on toast or make it a sandwich.
- Top some on waffles or pancakes.
- Sneak some into your favourite smoothies.
- Add some to oatmeal.
- Dunk fresh fruit, like strawberries.
- Lather it on banana bread!!
- And my favourite way, grab a spoon.
More healthy vegan dessert recipes
- Mini Quinoa Sweet Potato Muffins
- Banana Nice Cream – 3 Flavours!
- Cranberry Oatmeal Cookies
- Sweet Hummus Fruit Dip
- Healthy Peanut Butter Chickpea Cookies
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Add the raw hazelnuts in a single layer and bake for 15 minutes.
- Remove from the oven and place a clean, dry dish towel over top the hazelnuts and rub your hands over the nuts to remove the skins. The rubbing back and forth will force most of the skins loose. Do this for about 30 seconds and remove the towel and continue with your bare hands when cool enough to do so. Don't worry if there are few stubborn skins that wont come off, as long as you get most of them.
- Place your skinned hazelnuts in a high speed blender, like a Vitamix, or in a food processor and process until you get a nut butter. It will go from nuts, to a crumbly flour texture, to eventually a creamy nut butter. Stop and scrape down the sides as needed.
- Now remove the nut butter and set aside in a bowl. To the same food processor, add the dates and begin processing. Then pour in 1/4 cup of the plant milk while the machine is running and process until smooth. Scrape down the sides as needed.
- Now add the hazelnut butter back in, along with the remaining plant milk, cocoa powder, vanilla and salt and pulse a few times until blended. You may add an additional 2-3 tablespoons of milk if a thinner consistency is desired.
- Store in a clean glass jar at room temperature for up to 2 weeks.