Creamy, dreamy and healthy Nutella! It’s rich and chocolatey but naturally sweetened for a healthier alternative to store-bought Nutella. This chocolate hazelnut spread is PERFECT.
This recipe was originally published in February 2020. It has been updated for content and photos.
I had a reader request for a sugar-free Nutella alternative that’s also low in saturated fat, so I’m thrilled to share these results with you!
While there are a ton of homemade Nutella recipes on the world wide web, there are not many healthy Nutella alternatives.
Serve it with pancakes and waffles, or just grab a spoon. 😉
Jump to:
Is Nutella healthy?
Although it’s often marketed as a healthy breakfast item, I do NOT consider store-bought Nutella wholesome at all. The main ingredients in Nutella are sugar and palm oil with not nearly as many hazelnuts as you might expect.
BUT – this healthy Nutella recipe, on the other hand, is made with MOSTLY hazelnuts, plus dates, raw cacao powder, PURE vanilla, and nut milk.
That makes this Nutella, not only wholesome, but also vegan and dairy-free, refined sugar-free, soy-free, oil-free, gluten-free, and free from artificial flavours.
PLUS: My homemade Nutella is HALF the calories of store-bought, with 70% less sugar and 70% less saturated fat.
Healthy Nutella for the win! 💚
Ingredients
Here’s what you’ll need to make this healthy Nutella recipe.
- Hazelnuts: Choose raw hazelnuts for roasting that have no added salt.
- Dates: You may use Medjool dates and remove their pits, or buy pitted dates for convenience.
- Cocoa powder: Use raw cocoa powder with no added sugar or other ingredients.
- Milk: An non-dairy milk works well, so you may use whatever milk you normally enjoy.
- Vanilla: Use PURE vanilla extract to avoid any artificial flavours in your food.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Arrange the raw hazelnuts on a baking tray and roast them for 15 minutes and remove them from the oven. (photo 1)
Use a clean kitchen towel to rub them and remove the skins. Then use your hands once cool enough to touch. (photo 2)
NOTE: Work quickly to remove the skins as they come off easiest when the nuts are still warm. Most of the skins will come off 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.
Transfer the hazelnuts to your food processor bowl. (photo 3)
Process until smooth and transfer to a bowl. (photo 4)
NOTES: The hazelnuts will go from whole to floury bits, to lumpy, and eventually smooth nut butter. Scrape down the sides as needed. If you’re using a food processor, be sure to give it small breaks to prevent overheating. Processing time takes me about 1 minute, but individual appliances will vary.
Add the dates to your food processor bowl. (photo 5)
Start blending, slowly pouring in the milk as it runs. (photo 6)
NOTES: Adding the milk as the food processor runs will produce smoother results. But, if using a blender, add both at the same time and process. If your blender or processor is not a powerful one, pre-soak your dates for 15-30 minutes and then drain for a smoother date paste.
Return the hazelnut butter to the processor along with the remaining ingredients. (photo 7)
Pulse to incorporate, adding 1-3 extra tablespoons of milk if a thinner Nutella is desired. (photo 8)
Transfer your healthy Nutella to a clean and dry glass jar or container and keep it at room temperature for daily use.
Storage
It was not easy to keep this delicious chocolate hazelnut spread very long. But I’ve gotten as far as 1 week at room temperature in a sealed glass jar with no spoilage.
Make sure to use a clean and dry glass jar or container.
You may refrigerate your homemade Nutella for up to 3 weeks. (I hid some in a small container in the back of the fridge so no one would find it, just to test and make sure!) 😆
Equipment
You may use a blender OR a food processor to make this healthy Nutella recipe.
If using a food processor, make sure to stop and scrape down the sides as needed. Then pause to give your processor a break, every 30 seconds or so to prevent overheating. Leave it off for at least 30 seconds and then resume.
If you don’t have a powerful appliance, make sure to soak your dates for 15-30 minutes and then drain them, before making your date paste. This will help make a smoother date paste.
How to use it
Oh, the glorious options!
- Spread it on toast or make it a PB&N sandwich.
- Top some on waffles or pancakes.
- Sneak some into your favourite smoothies.
- Add some to your favourite oatmeal.
- Dunk fresh fruit, like strawberries.
- Lather it on banana bread!!
- OR, grab a spoon. 😉
Expert Tips
- After roasting the hazelnuts, work quickly to remove the skins as they come off easiest when warm. Most of the skins will come off easily, but don’t worry if there are a few stubborn ones.
- The hazelnuts will take some time to go from whole nuts to nut butter. You will see the nuts go through stages of chunkier pieces, to flour, to lumps, and eventually smooth nut butter. Have patience. 🙂
- If you’re using a food processor, be sure to give it small breaks to prevent overheating. Processing time takes me about 1 minute, but individual appliances will vary.
- Adding the milk as the food processor runs will produce smoother results. But, if using a blender, add both at the same time and process. If your blender or processor is not a powerful one, pre-soak your dates for 15-30 minutes and then drain for a smoother date paste.
- I like the sweetness level of this Nutella as is. However, if you want a sweeter Nutella, you may add a liquid sweetener, to taste, such as maple syrup, date syrup, or agave at the end and pulse a few times to mix through.
More healthy vegan dessert recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1.5 cups raw hazelnuts unsalted
- 1 cup pitted dates packed
- ½ cup + 2 tablespoon unsweetened cashew milk or almond milk divided
- 3 tablespoons raw unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
Instructions
- 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 smooth 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 ¼ cup of the plant milk while the machine is running and process until smooth. Scrape down the sides as needed.
- Return hazelnut butter back to the processor, along with the remaining plant milk, cocoa powder, vanilla, and salt. Pulse several times until blended. You may add an additional 2-3 tablespoons of milk if a thinner consistency is desired.
- Store your healthy Nutella in a clean glass jar at room temperature for up to 1 week.
Notes
- After roasting the hazelnuts, work quickly to remove the skins as they come off easiest when warm. Most of the skins will come off easily, but don’t worry if there are a few stubborn ones.
- The hazelnuts will take some time to go from whole nuts to nut butter. You will see the nuts go through stages of chunkier pieces, to flour, to lumps, and eventually smooth nut butter. Have patience. 🙂
- If you’re using a food processor, be sure to give it small breaks to prevent overheating. Processing time takes me about 1 minute, but individual appliances will vary.
- Adding the milk as the food processor runs will produce smoother results. But, if using a blender, add both at the same time and process. If your blender or processor is not a powerful one, pre-soak your dates for 15-30 minutes and then drain for a smoother date paste.
- While both a food processor and blender work well, a high-speed blender, like a Vitamix will yield smoother results. But in exchange, it’s easier to transfer the Nutella from a food processor bowl.
- I like the sweetness level of this Nutella as is. However, if you want a sweeter Nutella, you may add a liquid sweetener, to taste, such as maple syrup, date syrup, or agave at the end and pulse a few times to mix through.
Nutrition
Nutella FAQ
No, Nutella is not vegan since it contains milk products. Most store-bought hazelnut spreads are not vegan. However, this homemade version is not only vegan, but far more wholesome, naturally sweetened, and much lower in fat.
While Nutella isn’t a nutritious choice, making your own is a fantastic alternative. When you control the ingredients you can reduce the sugar, and saturated fat, plus remove the artificial “vanillin” flavouring.
Boniface says
Thank you for showing me how to make this ,I am from Rwanda in east Africa
Mary says
Oh dear, way too good! My husband & I loved it on Ezekiel whole wheat toast & on apple slices. I don’t think it will last long. 😳🤣🤣
Rosa says
Yay! Thrilled you both love the healthy Nutella, Mary. Thanks so much for taking the time to leave a review. 🙂
T says
Hi there! I cannot WAIT to make this! Is it OK to use deglet dates or do they need to be medjool? Thanks so much!
Rosa says
Any pitted dates will work, hope you enjoy! 🙂