Healthy vegan nutella

Nutty Nutella

The Ulitimate healthy vegan nutella 🍫🌰 This homemade nutella tastes DELICIOUS… and it’s healthy! I even snicked in some chickpeas without anyone tasting it 🍫 So when people ask “Where do you get your protein?” You can simply answer “From nutella!” 😂💪

This healthy vegan nutella is so rich and creamy. Perfect for spreading on a slice of bread, making cookies and desserts… or even just eating by the spoonful! 🤤 Even better? It’s SUPER easy to make. You just need 6 ingredients and a food processor! 😍

Lately I’ve been obsessed with roasted hazelnuts 🌰 I love adding them as a topping on… everything! So I started to think of more delicious ways to use these hazelnuts and then I remembered the heavenly condiment that is nutella 🍫 I’m planning on adding this healthy vegan nutella to all my pancakes from now on 🥞 and I definitely feel the need to go shopping for some glutenfree bread 🍞 Nutella just goes on everything!

To be honest, the real reason why I wanted to make homemade vegan nutella is because I’m working on an idea to make a nutella layered cake 😍 #staytuned

Click here to PIN the recipe and save it for later! 📌

P.S. The recipe for my nutella layer cake is now up on the blog. Get the recipe right here: Nutella Layer Cake

5 from 1 vote

Nutty Nutella

Homemade healthy nutella. Vegan and Glutenfree.

Course Dessert
Keyword chocolate, glutenfree, oil free, vegan
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 cups
Author Cecilie Bresson


  • 150 grams hazelnuts (5.3 oz)
  • 70 grams dark chocolate (2.5 oz)
  • 150 grams cooked chickpeas (5.3 oz)
  • 10 dates (pitt removed)
  • 2 dl light coconut milk (0.85 cups)
  • 1 tbsp agave syrup
  • 1 pinch salt


  1. Preheat the oven to 180C°/350F° convection oven.

  2. Line a baking tray with parchment paper. Pour the hazelnuts onto the prachment paper and spread them out.

  3. Roast the hazelnuts in the oven for approx. 10 minutes until they are getting a litlle golden.

  4. Let the hazelnut cool of a litlle and then rub them with your hands or a dish towel to remove the skin of the hazelnuts.

  5. Add the hazelnuts to a food processor and blend them well. You might need to scrape down the sides a few times.

  6. Melt the dark chocolate and add it to the food processor together with chickpeas, dates, agave syrup and salt. Slowly add the coconut milk until you get the consistency that you want. You might need to add a little less or a little more than the recipe says.

    You need to blend it longer than you think in order to get a nice and smooth nutella.

  7. Store the nutella in a mason jar or other airtight container in the fridge.

Recipe Notes

When slowly adding the coconut milk keep in mind that the nutella will thicken/harden a little when it goes in the fridge because of the melted dark chocolate. 

This recipe is available both in English and Danish (click the flag below to switch language)