Healthy Homemade High-Protein Vegan Nutella

Healthy Homemade High-Protein Vegan Nutella

As a child I felt that I had very different tastebuds than other kids my age. I hated cake, ice-cream, candy, soda, and most sugary foods, but one thing I had in common with most kids was that I always had a soft spot for Nutella. Words cannot even describe how much I used to love Nutella. It was by far my favorite childhood treat.

The really weird thing about this is that my little sister Emma, who usually love everything and anything containing chocolate, absolutely despises Nutella. Well, she hates chocolate spreads in general. I always found that really odd, considering she is the biggest chocoholic I know. Oh well, that only means more Nutella for me.

Creating a Vegan Nutella

Due to all of my nostalgic memories attached to this jar of hazelnut-chocolate deliciousness, it was obvious that I had to recreate this. I wanted to make it just as rich as regular Nutella, without it being too hard and impossible to spread. To increase the nutritional value I decided to use silken tofu as my base, and that was the best decision I made. The tofu made the consistency and texture perfect, upped the protein content, and it did not add any weird aftertaste. It honestly tastes spot-on like regular Nutella and tastes amazing eaten straight out of the jar or on top of freshly baked homemade gluten-free bread.

Roasted Hazelnuts
Healthy High-Protein Homemade Vegan Nutella, step 2

Ingredients, makes 1 medium jar:

  • 200g silken tofu (preferably organic)
  • 2 cups dates
  • 1 cup hazelnuts
  • 3 heaped tbsp unsweetened cocoa powder (defatted if you wish)
  • 2 tsp vanilla essence


  1. Start by preheating the oven to 175 degrees Celsius/350 degrees Fahrenheit. Spread the hazelnuts on a baking sheet and toast them in the oven for about 10-15 minutes, until you see that the skin is slightly peeling off (make sure that they do not burn). Wrap the nuts in a kitchen towel and rub vigorously to remove as much skin as possible (as you can tell by the photo, some of the skin will remain, which is completely ok). Let them cool completely before proceeding to the next step.
  2. In a food processor, grind the hazelnuts until they are very finely ground and form a somewhat creamy paste. Add all the remaining ingredients and continue processing until the mixture is as smooth as possible. If you are using sun-dried dates (or that they are just slightly hard) I recommend removing the hazelnuts and process the dates alone before placing the ground hazelnuts and remaining ingredients in.

And after just these simple steps you now have a fresh, delicious batch of homemade Nutella. After eating several tablespoons of this (skipping this step would be horrible!), scrape it into a jar or an airtight container and it will keep nicely in the fridge for up to 2 weeks. Ahh, this is so incredibly yummy!

(P. S: Try not eating the entire jar at once)

Seriously after I have now accomplished recreating this dish with flying colors, I feel like there is nothing that cannot be done healthy, tasty, vegan and gluten-free. The possibilities are endless, and if you have any requests for a recipe feel free to either send me an email at [email protected] or leave it as a comment down below.

Enjoy your healthy Nutella!



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