Raise your hand if you love nutella. Keep it raised if you occasionally eat it by the spoonful.
No shame. Mine is up there too.
Lately I’ve been wanting to create a healthier version of this so desired treat—one made with real ingredients, loaded with healthy fats, and ready to top my breakfast bowls with.
Today I present to you the best healthy treat—ready to eat by the spoonful—with zero shame. Let’s make my Easy Vegan Nutella!
The base of this nutella is hazelnuts, chickpeas, and dates. Yes—you heard right—we’re mixing chickpeas in there. The chickpeas make this spread extra thick, creamy, and protein-packed. We add in cacao powder for the decadent chocolate flavor and a splash of vanilla for extra richness.
I love making a jar of this nutella to share with friends at a simple brunch, mixing in my oatmeal, or spreading over toast for an on-the-go snack. You can also roll this extra thick spread into a ball for a pre-workout energy bite.
I hope you love this delicious spread as much as I do! This Easy Vegan Nutella is:
Thick + Creamy
Naturally Sweetened
Packed with Protein
Chocolat-y + Nutty
& the Perfect Healthy Treat!
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
If you love this simple + sweet DIY kitchen staple, you might also love my easy homemade peanut butter, or my coconut yogurt.
- 1 cup hazelnuts, raw or toasted
- ½ cup canned chickpeas, drained and rinsed
- 8 medjool dates, pitted
- 3 Tbsp. cacao powder
- 1 tsp vanilla extract
- pinch sea salt
- Combine all ingredients in a food processor. Blend until smooth, scraping sides as needed.
- Transfer Nutella to a small jar. Enjoy on top of breakfast bowls, toast, or by the spoonful.
- Leftovers will keep for up to a week refrigerated in airtight container.
The Local Sprout
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