Oil Free Nutella

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Oil Free Nutella

Jill Dalton
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!
4.25 from 4 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Sauce
Cuisine American
Servings 10 people
Calories 187 kcal



  • 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


Calories: 187kcalCarbohydrates: 19gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 36mgPotassium: 296mgFiber: 3gSugar: 11gVitamin A: 22IUVitamin C: 0.2mgCalcium: 53mgIron: 2mg

19 thoughts on “Oil Free Nutella”

  1. 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?

  2. 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.

  3. 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?

  4. 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.

  5. cristina mendez

    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?


    1. That is great Cristina! You are going to love both of them. The nutella will store in the fridge for about a week.

  6. 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.

  7. 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!

  8. While this is tasty, it is nothing like Nutella. If you are looking for that traditional Nutella flavor than I would replace all the cashews with hazelnuts and then add more cacao powder.

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