Description
This deliciously smooth Vegan Nutella is a creamy, dairy-free spread made from roasted hazelnuts, sweet medjool dates, and rich cocoa powder. Perfectly balanced with plant-based milk and optional vanilla and salt, it’s an indulgent treat ideal for toast, fruits, or straight off the spoon. Ready in just 10 minutes, this wholesome nutty spread satisfies your chocolate cravings while being completely vegan and naturally sweetened.
Ingredients
Scale
Nut Butter Base
- 2 cups dry roasted hazelnuts
Sweetener & Flavor
- 18 soaked and pitted medjool dates
- 5 tablespoons cocoa powder
- 1 teaspoon vanilla extract (optional)
- A tiny pinch salt (optional)
Liquid & Consistency
- 1 ¼ to 1 ½ cups raw cashew milk or any other plant-based milk
Instructions
- Prepare Hazelnut Butter: Place the dry roasted hazelnuts in a food processor and pulse continuously for several minutes until they transform into a very smooth, almost liquid-like butter. The mixture should become aromatic and silky.
- Add Dates, Cocoa, and Milk: Add 18 soaked and pitted medjool dates, 5 tablespoons of cocoa powder, and between 1 ¼ to 1 ½ cups of raw cashew milk into the processor. Blend thoroughly until the mixture becomes very smooth, adjusting the milk quantity to reach your preferred consistency.
- Enhance Flavor: Taste your nutella and add 1 teaspoon of vanilla extract or a tiny pinch of salt if desired. Blend again until all ingredients are fully combined and the flavor is balanced.
- Store and Serve: Transfer the creamy Vegan Nutella into a clean mason jar or airtight container. Enjoy it immediately on toast, with fruits, or directly from the jar. Store in the refrigerator for later indulgence, where it will keep fresh and delicious.
Notes
- Soaking the medjool dates softens them, making blending easier and ensuring a smoother texture.
- If you prefer a sweeter spread, add more dates or a natural sweetener like maple syrup.
- Try using different plant-based milks such as almond, oat, or coconut milk to vary the flavor profile.
- Store the vegan nutella refrigerated for up to 2 weeks for best freshness.
- For an extra nutty crunch, stir in some chopped roasted hazelnuts after blending.
