Homemade Nutella with Dates, Vegan and No Added Sugar

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.

Ingredients

• Raw hazelnuts
• Medjool dates (soaked)
• Raw cacao powder
• Vanilla extract
• Pinch salt
• Water

See recipe card for quantities.

Instructions

1. Soak the dates in hot water for 10 minutes to soften, then drain.
2. 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.
3. Remove the hazelnuts from the oven and let them cool slightly. Use a kitchen towel to rub the hazelnuts, removing the hazelnut skins.
4. Place the hazelnuts in a high-speed blender and blend until smooth, scraping down the sides as needed.
5. 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.
6. 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.

Equipment

• High Speed Blender
• Clean Kitchen Towel
• Sealable Jars
• Baking Sheet
• Parchment Paper

Top Tips For Success

1. Toast your hazelnuts properly. This is the single most important step. Ten to twelve minutes at 350F until golden and fragrant. The skins will blister and start to crack. Wrap them in a kitchen towel while warm and rub firmly to remove as much skin as possible. Toasted, skinned hazelnuts are what give this spread its deep, roasted flavour.
2. Soak your dates first. Even medjool dates blend more smoothly after 10 minutes in hot water. Drain them well before adding to a high speed blender or food processor.
3. Add plant milk gradually. Start with two tablespoons and add more until you reach your preferred consistency. Less milk gives a thicker, more spreadable Nutella. More milk gives a pourable sauce.

📖 Recipe