Nutella is so good, it is just too dangerous for me to keep around the house on a regular basis. Kind of like Trader Joe’s cookie butter… Since I wasn’t a fan of all the sugar in Nutella, I’ve been wanting to make a healthier version at home for a while now. When I found some hazelnuts at the store a couple weeks ago, I immediately started brainstorming how to make homemade nutella. (Plus, I had to try out our new food processor!) Little did I know how incredibly easy it is to recreate. One thing to note is that this version won’t be quite as smooth as store bought nutella. Think of it was the difference between Jiffy and all natural peanut butter which has a little bit of chew to it.
First things first, the hazelnuts are lightly roasted then wrapped up in a towel. Rub them together to remove their skins.
Next, the hazelnuts take a dive into food processor for a few minutes to make a paste.
Toss in the dates, cocoa, salt, and oil, process again and you’ve just become a homemade nutella-making pro. Soaked dates puree up a little smoother, so put the dates in cold water and let them soak a couple of hours or overnight to soften. Right out of the food processor this nut butter was an ooey, gooey delicious topping for a freshly cut apple.Print
A simple, vegan version of the famous delicious chocolate hazelnut spread we all love.
- 2 cups raw hazelnuts
- 10 dates (soaked overnight to soften)
- 1/3 cup cocoa powder
- 3 tablespoons coconut oil
- 1/8 teaspoon salt (adjust per preference)
- Preheat oven to 300 degrees Fahrenheit.
- Spread hazelnuts into an even layer on a cookie sheet. Bake for 20 minutes or until they are lightly browned and aromatic.
- Once cooled, pour hazelnuts into a towel or cheese cloth. Rub hazelnuts together to free the skins from the nuts.
- Transfer peeled nuts to a food processor. Process until they become a thick paste. Add in dates, cocoa, salt, and oil.
- Process until completely smooth. Transfer to an 8 ounce jar and store.