Healthy vegan Nutella recipe with only 4 simple ingredients and done in 10 minutes. A homemade Nutella recipe that is oil free, sugar free, and all whole food plant based.
I grew up with Nutella (in Germany) and ate it every morning. Going vegan excluded Nutella from my list of favorite foods.
Searching for vegan Nutella alternatives wasn’t very successful, so I decided to make my own recipe.
I like to focus on simple recipes with few ingredients that are easy to find. So today’s vegan Nutella recipe is made with cocoa powder, almond milk, roasted hazelnuts, and dates.
The Nutella recipe is not only vegan but whole food plant based, which means minimal to no processed foods are used.
Nutrition of the vegan Nutella recipe
This Nutella is made without oil or added sugar. The actual non-vegan Nutella is pretty unhealthy. It contains palm oil and lots of sugar.
Many vegan homemade versions I found online use coconut oil and different sweeteners, which makes it vegan but not necessarily healthy.
This recipe is gluten free, oil free, dairy free, contains no added sugar, and is super easy to make.
The recipe below makes about 8 servings and one serving contains 151 calories, 13 g carbs, 3.4 g fiber, 11 g fat, and 3.3 g protein.
You can add milled flax seed to add healthy omega-3 to the recipe. The chocolate spread is also high in B6 and vitamin E, iron, and zinc.
How to make the homemade Nutella
This recipe gets its chocolate flavor from unsweetened cocoa powder, its sweetness from dates, and the typical hazelnut taste from roasted hazelnuts.
I use almond milk to help mix the batter, but you can use other plant milk, as well. I am not sure how the other plant milk option will change the flavor, so I suggest sticking with almond milk.
Start by adding the hazelnuts to a food processor and blend. Then add the rest of the ingredients and blend it together. Mine turned out a bit grainy, but you can keep mixing until smooth.
The quality of the food processor or blender plays a big role in how creamy the spread will turn out. You might have to scrape the batter off the sides and mix again, or add some more almond milk for better blending.
You can store the Nutella in a mason jar in the fridge for up to one week. A PBA free container works, too.
Spread it over whole wheat bread or use as a fruit dip. To increase sweetness you can add more pitted dates or maple syrup. To increase the chocolate flavor add more cacao powder.
- 1 cup roasted hazelnuts
- 4 pitted medjool dates
- 4 tbsp cocoa powder (unsweetened)
- 1/2 cup almond milk
- Start by adding the hazelnuts to a food processor and blend. Then add the rest of the ingredients and blend it together.
- If you like it smooth, keep blending until creamy
- You might have to scrape the batter off the sides and mix again, or add some more almond milk for better blending.
- Nutella can be stored in the fridge up to one week.
- To increase sweetness add more pitted dates or maple syrup. To increase the chocolate flavor add more cocoa powder.
Nutrition Information:Serving Size: 1/8th of recipe
Amount Per Serving: Calories: 151Total Fat: 11gCarbohydrates: 14gFiber: 3.4gProtein: 3.3g