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Magical Chocolate Avocado Nutella Recipe 2
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Nutella is definitely sugar crack.  Believe me, I have done studies in my bathrobe when everyone was asleep.

Have you ever opened a jar with the intention of just eating a couple of spoonfuls?  Yeah, it’s IMPOSSIBLE.

Why?  Because there is as much sugar in two tablespoons (about what you would put on toast) to equal that of FIVE oreo cookies.

And considering that studies have found oreos to be as addictive as cocaine for rats, one might conclude that the same can be true for the luscious chocolate hazelnut spread.

Ok, I’m pretty sure I’ve just ruined your day, but instead of cursing the day I was born, I have a MAGICAL solution.

Since this ye ol’ blog is all about artisan bread and pastries now, we need some delightful spreads and accompaniments to go with them.

One such magical spread is this easy peasy 6-ingredient better-than-the-real-thing chocolate hazelnut spread.  It’s everything you want in a chocolate hazelnut spread, without the crack-like after effects!

P.S.  Even though this spread has avocado in it, it DOESN’T go bad like guacomole.  The oils and sugar help preserve this spread for 1-2 weeks in your fridge…and you can certainly FREEZE it too!

Roasted Hazelnuts


On my first attempt, I tried to make this recipe with cocoa powder like the original Nutella is made.  The problem is, you need to sweeten it.  So I tried adding soft dates because maple syrup can make it too thick.

However, I almost blew up my food processor and my blender because I couldn’t get the hazelnuts to blend.

I started with my good-as-gold food processor, but it was getting hot.

Then I transferred the mixture into my blender, and I thought it was going to explode.


Add a bit of cold pressed coconut oil to the hazelnuts to help it blend with ease.

Also, use melted dark chocolate for sweetness and for creamy texture.

The incredible blend of the creaminess of the avocado and the dreamy melted chocolate makes this BETTER than Nutella.


Watch the recipe video here ↓



Hazelnut Butter in a food processor


  • Slightly toasted hazelnuts
  • Cold-pressed coconut oil  (Great Price on Amazon, affiliate link)
  • Dark Chocolate, melted
  • Avocado
  • Vanilla extract  (Amazon affiliate link)
  • Coconut milk, almond milk, or regular milk

Avocados in healthy homemade nutella

Chocolate Avocado Nutella recipe

Chocolate Avocado Nutella Recipe 1

Chocolate Avocado Nutella Recipe up close

Magical Chocolate Avocado Nutella Recipe

Choclate Avocado Nutella on a spoon

Just say NO to sugar crack!  Say YES to this healthy and luscious homemade nutella.  

Pin this recipe.

Do you have any funny or downright shameful Nutella binging stories?  Comment below!

Bon Appétit Ya’ll,

Leslie O.


Homemade Chocolate Avocado Nutella recipe Recipe 1
5 from 2 votes

Magical Chocolate Avocado "Nutella" Recipe

Try this healthy and luscious better-than-the-real-thing homemade chocolate hazelnut spread!

Course Breakfast or Snack, Spreads
Prep Time 20 minutes
Author Bessie Bakes


  • 1 cup hazelnuts slightly toasted, skins removed
  • 1 Tbsp coconut oil melted
  • 1/2 cup dark chocolate chips or dark chocolate bar melted
  • 1/2 avocado
  • 1 tsp vanilla
  • 3 Tbsp coconut milk, almond milk, or regular milk


For the Hazelnuts

  1. You can buy already toasted and chopped hazelnuts, or you can toast whole hazelnuts yourself.  The best way to toast them and loosen the skins is to toast them in a dry pan over medium heat on the stove top.  Toast for about 5 minutes, shaking the pan a few times throughout.  This will help to loosen the skins.  DON'T WALK AWAY, as it is easy to burn nuts.  Remove from the pan when they are slightly browned and you can smell their aroma.  Put them in a clean kitchen towel while they are still hot, and rub the towel over the nuts to remove as many skins as possible.  Don't worry if all the skin doesn't come off, it will still be creamy!

Making the Chocolate Spread

  1. In a food processor or blender, add the nuts and the melted coconut oil and blend until smooth, about 3-4 minutes.

  2. Melt the chocolate in the microwave for 10 second intervals until its almost all melted.  Stir to smooth.

  3. Add the melted chocolate and blend.  Then add the avocado, coconut milk, and vanilla  Blend until smooth, about 1-3 more minutes.

  4. Pour chocolate spread in a glass jar or container with a lid.

  5. Serve immediately on toast, apples, or your fingers (I won't judge you).   Cover with a lid and place in the fridge up to 1-2 weeks, or in the freezer for one month.


This healthy homemade "Nutella" recipe is better than the real thing!

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  1. sara says:

    Sounds delicious, did you try it with almonds? We can’t use hazelnut because of allergies .

  2. Indu says:

    Hi Bessie this looks like a great recipe! Omg, Nutella without all the sugar will be wonderful! Can’t wait to try it. Btw, you mention coconut milk in your recipe but its not mentioned in the ingredients? How much coconut milk is needed? Many thanks!

  3. Cheryl says:

    Oh wow, this looks amazing! I would never have thought to put avocado in a homemade Nutella. Genius!

  4. Margo says:

    An answer to prayer! A Nutella I can consume, I’m diabetic! Thanks Leslie!
    Just had to make it and it tastes Spectacular!

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