This homemade Nutella with dates is one of those recipes that makes you wonder why you ever bought the store-bought version. Rich, creamy, deeply chocolatey hazelnut spread made from roasted hazelnuts, medjool dates, and cacao powder. No palm oil, no refined sugar, no ingredients you cannot pronounce.
Have you ever checked the label on a jar of regular Nutella? It is made with over 50% sugar, contains palm oil as the second ingredient, and has only around 13% hazelnuts. This version flips all of that. The hazelnuts are the star, the dates do all the sweetening, and the result is a spread that tastes more hazelnut-forward and genuinely satisfying than anything from a jar.
I make a batch of this every couple of weeks and keep it in the fridge. It is incredible spread on my date nut banana bread, stirred into my warm chia pudding for a chocolate twist, or honestly just eaten straight off a spoon.
Why You'll Love This
- No palm oil, no refined sugar. Just hazelnuts, dates, cacao, and a splash of plant milk.
- More hazelnut flavour than store-bought. The roasted hazelnuts are the hero here, not sugar.
- Vegan and naturally sweetened. Medjool dates do all the work. No maple syrup or honey needed.
- Ready in under 30 minutes. Most of that is roasting the hazelnuts. The blend takes minutes.
- Keeps for 2 weeks. Make a batch on Sunday and have it ready all week.
Ingredients
- Raw hazelnuts
- Medjool dates (soaked)
- Raw cacao powder
- Vanilla extract
- Pinch salt
- Water
See recipe card for quantities.
Instructions
- Soak the dates in hot water for 10 minutes to soften, then drain.
- Preheat your oven to 350°F (175°C). Spread the hazelnuts in a single layer on a parchment lined baking sheet. Roast hazelnuts for 10 minutes.
- Remove the hazelnuts from the oven and let them cool slightly. Use a kitchen towel to rub the hazelnuts, removing the hazelnut skins.
- Place the hazelnuts in a high-speed blender and blend until smooth, scraping down the sides as needed.
- Add the dates, cacao powder, vanilla, and salt to the blender. Blend until everything is combined. Add water, one tablespoon at a time, until you reach your desired texture.
- Enjoy your homemade Nutella right away or transfer it to jars. Seal and store in the fridge!
Substitutions
- Raw hazelnuts - pre-roasted hazelnuts work just as well and save you the roasting step. If using pre-roasted, skip straight to blending but give them a quick 5-minute warm in the oven first for the best flavour.
- Medjool dates - regular dates work but the spread will be less sweet and slightly less creamy. Soak them a little longer to compensate for the drier texture.
- Cacao powder - regular cocoa powder works at the same ratio. The flavour will be slightly less intense but still delicious.
- Water - swap for almond milk or coconut milk for a creamier consistency. Just note that using milk shortens the shelf life to however long your milk stays fresh.
More Recipes You'll Love
- Date Nut Banana Bread - spread this Nutella between slices for the ultimate snack
- Vegan Mocha Banana Bread - another chocolate-banana bake that pairs perfectly with this spread
- Brownie Bliss Balls - another medjool date and cacao combination worth making alongside
- No Bake Cookie Dough Bars - a no-bake chocolate treat to make while you already have the high speed blender going
📖 Recipe
Homemade Nutella With Dates (Vegan, No Added Sugar)
Equipment
- High Speed Blender
- Clean Kitchen Towel
- Sealable Jars
- Baking Sheet
- Parchment Paper
Ingredients
- 2 c raw hazelnuts
- 1 c medjool dates (soaked)
- 3 tablespoon cacao powder
- 1 teaspoon vanilla extract
- pinch salt
- 3 tablespoon water (optional)
Instructions
- Soak the dates in hot water for 10 minutes to soften, then drain.
- Preheat your oven to 350°F (175°C). Spread the hazelnuts in a single layer on a parchment lined baking sheet. Roast hazelnuts for 10 minutes.
- Remove the hazelnuts from the oven and let them cool slightly. Use a kitchen towel to rub the hazelnuts, removing the hazelnut skins.
- Place the hazelnuts in a high-speed blender and blend until smooth, scraping down the sides as needed.
- Add the dates, cacao powder, vanilla, and salt to the blender. Blend until everything is combined. Add water, one tablespoon at a time, until you reach your desired texture.
- Enjoy your homemade Nutella right away or transfer it to jars. Seal and store in the fridge!
Notes
How to Store
Store your homemade nutella in an airtight glass container or mason jar and keep it in the fridge. It will stay fresh and delicious for up to 3 weeks!Top Tips
- Toast your hazelnuts properly. Ten to twelve minutes at 350F until golden and fragrant. The skins will blister and crack. Wrap in a kitchen towel while warm and rub firmly to remove as much skin as possible. This is what gives the spread its deep, roasted flavour.
- Soak your dates first. Ten minutes in hot water, drained well, before blending. Even medjool dates blend more smoothly this way.
- Add plant milk gradually. Start with two tablespoons and add more until you reach your preferred consistency. Less milk for a thick spread, more for a pourable sauce.
Frequently Asked Questions for Homemade Nutella with Dates
Why does store-bought Nutella taste so sweet? It is over 50% sugar by weight and contains palm oil which dilutes the hazelnut flavour. This homemade version is sweetened only with medjool dates, so the natural hazelnut and cacao flavour comes through much more strongly.
Do I have to remove the hazelnut skins? Removing most of the skins gives a smoother, less bitter spread. You do not need to be perfect about it. A firm rub in a warm kitchen towel for 30 seconds removes most of them.
How long does this keep? Up to 2 weeks in a sealed jar in the fridge. It firms up when cold so let it come to room temperature before spreading, or stir in a tiny splash of warm water to loosen it.
Can I use pre-roasted hazelnuts? Yes but toast them again briefly anyway. Five minutes at 350F makes a real difference to the depth of flavour even if they are already roasted.
isabell
can i just buy roasted hazelnuts & use those instead?
Arisha
Hey! Yes you can definitely use store bought roasted hazelnuts. The recipe will turn out the same 🙂 Hope you love it!