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Easy Vegan Nutella

Today I present to you the best healthy treat—ready to eat by the spoonful—with zero shame. My easy vegan nutella is the simplest, thick, and creamy chocolate spread, perfect for any occasion.
Prep Time5 mins
Total Time5 mins
Yield: 1 small jar
Author: The Local Sprout


  • 1 cup hazelnuts raw or toasted
  • 1/2 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.


Nutrition information is 1/16th of the entire recipe.


Serving: 1g | Sodium: 6mg | Sugar: 15.3g | Fiber: 4.7g | Calories: 153kcal | Saturated Fat: 0.8g | Fat: 6g | Protein: 3.8g | Carbohydrates: 24.4g