• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Recipe Index
  • French Croissant Video Course
  • Bessie Bakes Backdrops
  • Contact

Bessie Bakes

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Soul-satisfying food at home
  • Recipes
  • About
  • Bessie Bakes Backdrops
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Dips » Magical Chocolate Avocado “Nutella” Recipe

    Published: Feb 5, 2021 Last Modified: Feb 5, 2021 by Bessie Bakes · 9 Comments · This post may contain affiliate links

    Magical Chocolate Avocado “Nutella” Recipe

    Share123
    Pin1K
    Post
    Email
    1.1KShares
    Jump to Recipe Print Recipe

    If you love nutella but want a healthier version then this Magical Chocolate Avocado Nutella recipe will satisfy your craving!  It’s luscious and chocolate-y, yet much lower in sugar than the store-bought spread.

    Avocado nutella in a jar

    Avocado in Nutella, what?!

    I know what you’re thinking.  Won’t the avocado make the nutella go bad very quickly?!

    Believe it or not, it DOESN’T go bad like guacamole.  The oils and sugar help preserve this spread for 1-2 weeks in your fridge…and you can certainly FREEZE it too!  I would just make sure not to use an overripe avocado that’s brown, as this could affect the flavor.

    Avocado has such a neutral flavor that if you don’t add onions or garlic and lime juice it doesn’t taste like guacamole either, ha!  The avocado simply adds creaminess as well as nutrition without affecting the flavor.

    Why this recipe works

    • The coconut oil mixed with the toasted hazelnuts makes a creamy hazelnut butter from scratch
    • A food processor helps to blend all the ingredients together with ease
    • You can also use a blender, but it’s best if it has an agitator to help stir the ingredients as needed while blending
    • Melted chocolate makes this recipe even creamier and sweetens it perfectly
    • You can substitute the dark chocolate with dark chocolate that is sweetened with sugar alternatives if you wish
    • You can serve this avocado nutella on fruit (strawberries and bananas are great), spread it on toast, a bagel, or sourdough bread
    • It has only 6 ingredients

    To get started, simply roast raw hazelnuts in the oven until he skins on the surface break.  While they’re still warm, take a kitchen towel and rub the skins off as much as possible.  Watch the recipe video to see this is detail.

    Some of the skin may still be intact, but that’s ok, it will still be creamy.  Add the hazelnuts and coconut oil to the food processor and blend until creamy.

    Then add the milk of choice, vanilla, avocado, and melted chocolate and blend until smooth.

    Avocado nutella steps grid

    It’s so simple and so delicious!

    Avocado nutella in a food processor

    Avocado nutella with hazelnuts and blue linen napkin

    Bon Appétit Ya’ll,

    Leslie O.

    Avocado nutella in a jar with a linen napkin

    Magical Chocolate Avocado "Nutella" Recipe

    Try this healthy and luscious better-than-the-real-thing homemade chocolate hazelnut spread!
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast or Snack, Spreads
    Prep Time: 20 minutes minutes
    Servings: 0
    Author: Bessie Bakes

    Equipment

    • Food processor

    Ingredients

    • 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

    Instructions

    For the Hazelnuts

    • You can buy already toasted and chopped hazelnuts, or you can toast whole hazelnuts yourself.  
      You can toast them two ways:
      One 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.  
      Or you can preheat your oven to 350 and toast until the skins begin to break and they smell slightly toasted, about 5-8 minutes. Again, be sure not to burn them.
    • 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

    • In a food processor or blender, add the nuts and the melted coconut oil and blend until smooth, about 3-4 minutes.
    • Melt the chocolate in the microwave for 10 second intervals until its almost all melted.  Stir to smooth.
    • Add the melted chocolate and blend.  Then add the avocado, coconut milk (or milk of choice), and vanilla  Blend until smooth, about 1-3 more minutes.
    • Pour chocolate spread in a glass jar or container with a lid.
    • 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.

    Notes

    Substitutions

    You can use a dark chocolate that has been sweetened with a sugar alternative if you wish.  I don't recommend using an unsweetened chocolate as that will make the spread taste bitter.
    Tried this Recipe? Tag me Today!Mention @Bessie.Bakes or tag #BessieBakes!

    This healthy homemade "Nutella" recipe is better than the real thing!
    Share123
    Pin1K
    Post
    Email
    1.1KShares

    More Dips Recipes

    • A hand with a fried pickle dipping in dill pickle ranch dressing
      The Best Dill Pickle Ranch Dressing
    • A hand with a fried pickle dipping in dill pickle ranch dressing
      Fried Pickles Recipe | Dill Pickle Ranch Dipping Sauce
    • Goat cheese guacamole on top of a crispy wonton skins
      Goat Cheese Guacamole with Crispy Wontons
    • smoky spicy sweet potato fries avocado coconut dipping sauce
      Smoky Sweet Potato Fries & Avocado Coconut Dipping Sauce

    Reader Interactions

    Comments

    1. sara says

      March 13, 2017 at 11:52 pm

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

      Reply
      • Leslie Osborne says

        March 14, 2017 at 10:27 am

        I haven’t tried it with almonds, but I bet it would be wonderful! Let us know how it tastes if you make it 🙂

        Reply
    2. Indu says

      March 15, 2017 at 12:01 pm

      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!

      Reply
      • Leslie Osborne says

        March 15, 2017 at 1:02 pm

        OMG thank you for catching the oversight!!! I added 3 Tbsp. coconut milk to the recipe and have updated it. Let me know how the recipe turns out for you if you make it 🙂

        Reply
        • Indu says

          March 15, 2017 at 9:18 pm

          You are welcome! And thanks for updating the recipe! I will surely let you know when I make it!

          Reply
    3. Cheryl says

      April 03, 2017 at 10:55 am

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

      Reply
      • Leslie Osborne says

        April 03, 2017 at 12:16 pm

        Thank you Cheryl! Have a beautiful day 🙂

        Reply
    4. Margo says

      July 07, 2017 at 9:04 pm

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

      Reply
      • Leslie Osborne says

        July 08, 2017 at 4:23 pm

        Yaaaaaaayyyyy! I’m so glad you can enjoy it on your diet. Thanks for sharing!!!!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hello I’m Leslie

    Leslie Osborne Bessie Bakes

    As a lover of sourdough bread, baking, & easy whole foods recipes, I want you to feel confident when tackling a new recipe or baking technique.  Learn how to turn simple ingredients into mouth-watering meals.  Read more

    Search for a recipe

    Recipe Categories

    Sourdough Baking Recipes

    Sourdough biscuits with fig jam on a plate

    Sourdough Discard Biscuits Step-by-step & Video

    Thai Pumpkin Butternut Squash Soup Recipe with Sourdough Bread

    5 SOUL-SATISFYING BONE BROTH SOUP RECIPES TO PAIR W/ SOURDOUGH BREAD

    Sourdough Bread Recipe wih step-by-step photos and a video

    EASY SOURDOUGH BREAD RECIPE & SHAPING VIDEO, SHAPED 2 WAYS

    Sourdough Focaccia artisan bread with loivrs and rosemary

    SOURDOUGH FOCACCIA | OLIVES & ROSEMARY RECIPE & VIDEO

    Sourdough Cinnamon rolls, hamburger buns, and garlic rosemary rolls

    Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways

    Buttery Sourdough Spelt Bread Brioche Bread Recipe

    BUTTERY SOURDOUGH SPELT BRIOCHE BREAD

    More Posts from this Category

    Popular Posts

    • Pimento Bacon Deviled Eggs
    • Healthy Chicken Caesar Salad | Greek Yogurt Caesar Dressing
    • Blueberry Kale Smoothie
    • Vegan Coconut Matcha Hot Chocolate Recipe
    • PB&J Smoothie

    French Croissant video course

    Bessie Bakes Backdrops

    Bessie Bakes Backdrops photography backdrops widget with chocolate cake

    Footer

    Privacy Policy

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    1K
    123