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Oil Free Nutella
Oooo la la. Nutella. Yum. Is there anyone else out there that dreams about Nutella? I certainly do. But this Nutella is super special and guilt free because it is Plant Based and refined oil free! The creaminess comes from the hazelnuts and cashews. You will never buy that palm oil ridden store bought nutella again!
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Equipment
Ingredients
- 1 ¾ cups raw cashews, or almonds
- 2 Tbsp hazelnuts, chopped
- 1 cup medjool dates
- 1 cup almond milk, unsweetened, or plant milk of your choosing
- 1 tsp vanilla
- 4 Tbsp cocoa powder
Instructions
- Blend all in a high speed blender until silky smooth. Enjoy on fruit, toast, use as frosting or just eat it straight off the spoon
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Nutrition info
Calories: 187kcalCarbohydrates: 19gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 36mgPotassium: 296mgFiber: 3gSugar: 11gVitamin A: 22IUVitamin C: 0.2mgCalcium: 53mgIron: 2mg
18 comments
Hey Jill, this nutella looks awesome! I want to try to make it this week. How long can the nutella go for until it starts going bad?
Made this tonight because my daughter LOVES Nutella but I won’t buy since we went WFPB. She is in love with it and I was surprised at how good it is! Really did only take 5 minutes.
I just made this and your banana peanut butter cookies. This “nutella” tastes too good:) I feel so guilty eating it.
Jill, please share total calories and serving size. I noticed that the cookies and this post have different quantities of “nutella” ingredients. Which one should I regularly use?
We mainly use the oil free nutella recipe. It is just as tasty =)
This nutella should be refrigerated, correct?
Yes
Oh my god is this ever good. Yum yum
This plant-based recipe is to die for! There’s no reason to eat unhealthy store bought versions.
For me, it’s also the perfect chocolate pudding, icing and dip all rolled into one easy recipe.
It definitely satisfies my addiction to chocolate with out the processed fat and refined sugar.
I did modified the recipe slightly. I poured boiling water over the nuts and dates and let sit for an hour.
(I drained off the sweet water and will use it when I make the chocolate cake recipe.)
I also added 1/2 cup of cocoa instead of 1/4….. like I said…. I LOVE chocolate! I used cashew milk instead of almond.
I ate some last night with chopped up strawberries in it, but today it is even better, as it has firmed up
from sitting in the fridge over night.
I opted for this as a pudding option, as my daughter is allergic to avocados.
Hi Jill, New to WFPB. As a family we watched a bunch of your YouTube videos this weekend and looking to try this one and the Frosty one out tonight (can you tell we are missing chocolate). 🙂
Question. How do you store this? Fridge?
Thanks
That is great Cristina! You are going to love both of them. The nutella will store in the fridge for about a week.
Jill
how long will this stay fresh in the fridge?
I will be ok for about a week.
Should be good for about a week =)
Jill I wanted to share that my oldest daughter loves this recipe. I first made it as the frosting on her Birthday cake, but found it so easy to make and delicious that she eats it on a bagel or toast for breakfast. I’m working on getting my family to eat whole wheat. My daughter is happy that she’s not buying something with palm oil. I’m happy it has replaced butter.
Fantastic!!!
This was a fun recipe to try; I have a similar chocolate-almond dip and wanted to add this to the collection. I did not have any hazelnuts, so added a few more cashews. Soaked cashews for awhile in warm water then drained It doesn’t taste like Nutella but is still tasty!. Used 1/2 cup date sugar hydrated with 1/3 cup water to make a paste to replace the cup of dates. All other ingredients the same. It is a delicious nut/choco butter!
Why so little hazelnuts and so many cashews? Is there a health reason or something along those lines?
We just found the hazelnut flavor overpowering if there is too much.