This creamy, chocolate-hazelnut spread is everything you adore about Nutella , but made simply with dates and unrefined ingredients. It’s vegan, refined-sugar-free, and irresistibly creamy. Made with just a handful of pantry staples, it’s perfect for spreading on toast, dolloping into porridge, or sneaking a spoonful when no one’s watching.
Date-Sweetened “Nutella”
Course: DessertDifficulty: Easy15
servings15
minutesIngredients
2 cups raw hazelnuts
1 cup Medjool dates, soaked and drained
3 tablespoons raw cacao powder
1 teaspoon vanilla extract
Pinch of salt
Water, to adjust texture
Directions
- Soak the dates in hot water for 10 minutes, then drain.
- Roast the hazelnuts: Preheat oven to 175 °C. Spread nuts on a baking sheet lined with parchment and roast for about 10 minutes. Let cool slightly, then rub in a kitchen towel to remove most of the skins.
- Blitz the nuts: In a high-speed blender, blend hazelnuts until smooth and creamy, scraping down sides as needed.
- Add the sweet and rich elements: Add the soaked dates, cacao powder, vanilla, and salt. Blend until combined.
- Adjust to perfection: Add water, one tablespoon at a time, until you reach your ideal nutella-like consistency.
- Store or enjoy immediately: Spoon into clean jars and refrigerate.
Notes
- Why dates? They bring a naturally sweet, caramel-like depth, with no refined sugar needed.
Consistency matters: For a thinner spread, keep adding water, for a thicker, spoon-ready texture, go easy on the liquid.
Storage tip: Stored in an airtight jar, this stays fresh in the fridge for up to 3 weeks.
Variations: Swap water for a splash of almond milk for extra creaminess, or add a dash of cinnamon for warmth.
Sweet, smooth, and an absolute pantry staple. Whether swirled into porridge or spread thickly on toast, this date-sweetened Nutella brings comfort, health, and a touch of indulgence to everyday moments. And the best part? You made it from scratch with love.
