If you're like me, you probably love the taste of the oh so popular chocolate spread Nutella, but don't love all the unnecessary sugar or long list of ingredients. This rich and creamy Nut Free Chocolate Spread is the perfect alternative! You only need four simple ingredients for this recipe, and less than 30 minutes to make it! Great for anyone who is dairy-free, nut-free, or Vegan!
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Is this a healthy alternative to Nutella?
Yes! If you're looking for a healthy version of the popular chocolate spread Nutella, this is a great alternative. It has a similar creamy consistency, but without a long list of ingredients, dairy, oil, or nuts! This recipe has about 6 grams of sugar per serving, compared to Nutella which has about 20 grams per serving. (Serving size = 2 tablespoons.)
🍴 Ingredient Notes
- Full Fat Coconut Milk
- Medjool Dates, Pitted - You can purchase them pitted, or remove the pits yourself! Make sure they are removed before adding to the sauce pan.
- Cacao Powder - You can sub with cocoa powder.
- Salt - I used Pink Himalayan salt, but any salt will work for this recipe!
🍴 Step by Step Instructions
Preparing the Chocolate Mixture
- Start by adding the coconut milk, pitted Medjool dates, cacao powder, and salt into a sauce pan. Turn to medium/high heat.
- Stir the mixture for a few minutes until it begins to boil. Once it's boiling, turn to medium/low heat and let simmer for 20 minutes.
Blending the Chocolate Mixture
- When the timer goes off, remove the pan from the heat and let sit for a few minutes to cool. (About 2-3 minutes.)
- Add the mixture into your high speed blender, and mix until it's a creamy consistency.
- When it's ready, use a spatula to scrape down the edges, and pour the mixture into a glass container. Place the container on the counter to cool until room temperature.
Chilling & Serving
- Next, add a cover to the room temperature chocolate spread, and place in the refrigerator to set. The longer it cools, the thicker the consistency will be! (Usually 2-4 hours is best!)
- Once it's set, you can spread on rice cakes, fresh fruit, or enjoy by the spoonful!
What should I serve with this Chocolate Spread?
The real question is, what can't you put this chocolate spread on?! It's amazing on fresh fruit, baked goods.. but here are a few of my favorites!
- Strawberries
- Sliced Bananas
- Orange Slices
- Banana Bread
- Rice Cakes
- Toast
- Cupcakes/Muffins
- Cake
- Waffles/Pancakes
How to store leftovers
The Chocolate Spread best stored in an air tight container. I personally love using mason jars! The recipe makes a little more than 2 cups, which equals out to an 8 ounce jar. You could also use glass Tupperware containers. The chocolate spread lasts about 8-10 days in the refrigerator.
More healthy snack recipes!
- Crunchy Snack Bark – Vegan, No Bake
- No-Bake Chocolate Energy Bars
- Healthy Sweet Potato Muffins
- Easy Instant Pot Applesauce
- Healthy Caramel Apple Dip
Recipe
Nut Free Chocolate Spread (Vegan)
Equipment
- High Speed Blender
- Glass Jar with cover. (Mason Jar)
Ingredients
- 13.5 Ounces Full Fat Coconut Milk
- 1 Cup Medjool Dates, Pitted
- ½ Cup Cacao Powder You can sub with cocoa powder.
- ¼ Teaspoon Salt
Instructions
Preparing the Chocolate Mixture
- Start by adding the coconut milk, pitted Medjool dates, cacao powder, and salt into a sauce pan. Turn to medium/high heat.
- Stir the mixture for a few minutes until it begins to boil. Once it's boiling, turn to medium/low heat and let simmer for 20 minutes.
Blending the Chocolate Mixture
- When the timer goes off, remove the pan from the heat and let sit for a few minutes to cool. (About 2-3 minutes.)
- Add the mixture into your high speed blender, and mix until it's a creamy consistency.
- When it's ready, use a spatula to scrape down the edges, and pour the mixture into a glass container. Place the container on the counter to cool until room temperature.
Chilling & Serving
- Next, add a cover to the room temperature chocolate spread, and place in the refrigerator to set. The longer it cools, the thicker the consistency will be! (Usually 2-4 hours is best!)
- Once it's set, you can spread on rice cakes, fresh fruit, or enjoy by the spoonful!
Notes
How to store leftover Chocolate Spread
The Chocolate Spread best stored in an air tight container. I personally love using mason jars! The recipe makes a little more than 2 cups, which equals out to an 8 ounce jar. You could also use glass Tupperware containers. The chocolate spread lasts about 8-10 days in the refrigerator.What should I serve with this Chocolate Spread?
The real question is, what can’t you put this chocolate spread on?! It’s amazing on fresh fruit, baked goods.. but here are a few of my favorites!- Strawberries
- Sliced Bananas
- Orange Slices
- Banana Bread
- Rice Cakes
- Toast
- Cupcakes/Muffins
- Cake
- Waffles/Pancakes
Is this a healthy alternative to Nutella?
Yes! If you’re looking for a healthy version of the popular chocolate spread Nutella, this is a great alternative. It has a similar creamy consistency, but without a long list of ingredients, dairy, oil, or nuts! This recipe has about 6 grams of sugar per serving, compared to Nutella which has about 20 grams per serving. (Serving size = 2 tablespoons.)Nutrition
After you make this Nut Free Chocolate Spread Recipe, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do! xo Mariah
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The texture is amazing!! I put mine on fresh fruit.
So glad you enjoyed!! xo Mariah