Medium | Servings: 24 | Ready In: 20 minutes | Yield: 3 cups
This New-Tella recipe takes the flavors you love and gives them a healthy spin. The jarred stuff you buy is made with palm oil, tons of sugar, and dairy milk. This homemade vegan version is oil-free, naturally sweetened with dates, and uses almond milk. Enjoy as a dip for fresh apple slices or luscious strawberries. This is guilt-free dessert decadence.
- 1/4 cup whole raw almonds (35 g)
- 1 cup raw, shelled hazelnuts (140 g)
- 1 cup dried pitted dates (200 g), soaked in warm water 5 minutes
- 1/2 cup cocoa powder (dark, unsweetened) (59 g)
- 1 cup almond milk, plain, unsweetened (8 ounces)
- 1/8 teaspoon salt
- Fresh apple slices, pears, or strawberries, for serving
How It’s Done:
Preheat oven to 350F
To roast the almonds and hazelnuts: Spread the almonds and hazelnuts on a baking pan and roast at 350F for 12-15 minutes. When the nuts are golden brown, remove from oven and let cool
If you haven’t soaked your dates yet, soak them in warm water for 5 minutes.
To make the Chocolate Hazelnut Vegan New-Tella: When the nuts are cool enough to handle, place the hazelnuts in a clean dish towel or paper towel. Roll around to peel off the skins. The skins are bitter so remove as much as you can
Place the almonds and peeled hazelnuts in a wide blender or food processor. Purée for about 5 or more minutes, until the nuts start releasing their oils. Remove from the blender.
Drain the dates and squeeze out excess water. Also feel for any pits.
Place the dates, almond milk, vanilla, and salt in the wide blender or food processor. Purée until creamy. Add the nuts back to puréed date mixture, along with the cocoa. Purée until creamy, scraping down the sides as needed.
Garnish with chopped hazelnuts and serve with fresh fruit. Serve warm even more intense flavor.
Yield: 3 cups New-Tella
Chef Katie’s Tips:
No Refined Syrups: I’m on a mission I’m to get rid of empty calories. While other recipes might use refined sugars, maple syrup, or honey for sweetness, these sweeteners all lack fiber and can leave you hungry. This recipe uses dates — full of fiber and healthy nutrition to keep you satisfied!
Use it as Frosting: This mix stiffens after it sits overnight. If using as a frosting, let come to room temperature to allow for easier spreading on cupcakes, brownies, or sandwich cookies.
Make it Raw: Skip the roasting step and use homemade almond milk for a raw vegan version of this recipe. Double-check that you use raw cocoa powder.
Chef’s Homage: This recipe is based on the science behind David Lebovitz’s Homemade Nutella. His version includes lots of dairy and honey, but I tested this version to keep it dairy-free and 100% vegan.
Watch to Learn More:
Serving size: 1/24 of a recipe (about 2 tbsp)
Amount Per Serving
Calories From Fat (42%) 38.44
% Daily Value
- Total Fat 4.58g 7%
- Saturated Fat 0.46g 2%
- Cholesterol 0mg 0%
- Sodium 20.31mg <1%
- Potassium 179.91mg 5%
- Total Carbohydrates 13.35g 4%
- Fiber 2.53g 10%
- Sugar 9.59g
- Protein 1.91g 4%
- Calcium 0.41mg <1%
- Iron 26.69mg 148%
- Vitamin A 2.6IU <1%
- Vitamin C 0mg 0%
Shopping and Gear List
- Raw Shelled Hazelnuts – Filberts, 2 lb
- Amazon Brand – Happy Belly Whole Raw Almonds, 16 Ounce, Pack of 2
- Made in Nature Organic Dried Dates, 32 oz – Non-GMO Vegan Dried Fruit Snack
- Rodelle Gourmet Baking Cocoa, 8 Ounce