This recipe is one of the oldest on the blog, and I recently felt like it needed a face-lift. Time passes, you make the same recipes a thousand times a thousand different ways... things change around... and the result is a much more refined a better tasting final product. That's exactly what happened with this nutella-style espresso chocolate hazelnut cake frosting / spread. It's come a long way since them early blogging days and I'd say it's pretty darn awesome at this stage :)
I originally made this recipe for a "Nutella" cake I was making -- in the process I discovered that chocolate and hazelnuts can make an amazing frosting. But more importantly, I discovered that I could truly make a nutella-esque spread so, so easily at home -- from scratch, with a few wholesome and delicious ingredients, and in a matter of minutes.
I know a lot of people discover that at some point or another, but it didn't make my discovery any less amazing ;) . In fact, it made me pretty happy. I grew up eating Nutella for lunch every day {my mom was a busy lady and I never complained about her lunches... ;) }. So finding a good dairy-free and refined sugar-free alternative was total childhood memories re-lived. But why stop at childhood...?
... I grew up. And so should my Nutella. Enter a touch of espresso powder -- PERFECTION! Chocolate + hazelnuts + a touch of espresso is the perfect combo. Rich, smooth, velvety, chocolatey, perky, nutty, sweet, and all-in-all delicious :P
Of course for the sake of your sanity, if making this recipe for kids leave the espresso out. They'll enjoy the healthified "Nutella" and you'll enjoy some quiet time while they're busy devouring it ;)
I use this as a spread on toast {or usually just crackers} with the typical types of things that are amazing with Nutella -- strawberries, banana slices... More commonly, I actually just put it straight on a sliced banana and top with a sprinkle of cacao nibs -- best snack or quick dessert for breakfast ever.
This also makes a great dairy-free and refined sugar-free chocolate cake frosting. I don't have a photo of a proper cake to show you -- just this tiny slab of oldish cake I spread it on just to show you how it works as a frosting. I'll try to take a better photo next time I make a cake with it, but for now here's a quick pic I snapped. See how thick and spreadable that stuff is? Works a treat on a chocolate cake or cupcake.
Nutella-Style Espresso Chocolate Hazelnut Cake Frosting or Spread
A rich, dairy-free, chocolate hazelnut Nutella frosting, with a twist of espresso flavor for adults.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: just over 3 cups
- Category: Frosting
- Method: No-Bake
- Cuisine: Dessert
Ingredients
- 1½ cups hazelnuts
- 1 cup soft dates, pitted
- ⅔ cups non-dairy milk, room temp
- ½ cup agave {or maple syrup, brown rice syrup, etc.}
- ⅓ cup cacao powder
- 1 tbsp cacoa butter, melted
- 1 tbsp pure vanilla extract
- 1 tsp espresso powder {optional -- leave out for a kid-friendly version}
- ½ tsp salt
- *Optional: add 1-2 tablespoon softened or melted coconut oil or more cacao butter for an even firmer frosting.
Instructions
- Place hazelnuts in a blender and process into a fine meal, until it begins to almost turn into a butter {if it turns into a butter, that's a good thing too ;) }.
- Add in all remaining ingredients and blend until the mixture is completely smooth and uniform. {I used a power blender to make this {my Vitamix}, and had to use the tamper to help things along; If using a regular blender, you'll likely need to stop every so often, scrape down the sides and give things a stir -- be patient -- it'll pay off! :) }. Use straight away or allow frosting to chill in the fridge a little for a slightly firmer consistency. Enjoy!
Sarah says
Delicious! I made this with coconut oil and eliminated the agave syrup, but it still turned out great.
Audrey says
Hi Sarah. Thanks so much for sharing your substations -- I'm so glad you enjoyed it! :)
Ginette Saucier says
Hi Audrey,
Love the espresso-chocolate combo! I have no espresso powder but I do have the real thing. Suggestions? I could brew a very short espresso and add it to the nut milk, respecting the total liquid amount. What do you think?
Ginette
Audrey says
Hi Ginette. That's probably what I'd do as well, just make sure you brew it to have a strong flavor as otherwise the taste can be too mellow once blended into a recipe. Enjoy :)
Tatyana Maag says
Hi Audrey! How long will this beauty keep in the fridge?
Audrey says
Hi Tatyana. I'd say about a week (I haven't had it last longer than that). You could also freeze a portion for later use if it works better in terms of longer storage.
Lana says
Audrey, I just made this spread and it is amazing! I didn't used any sweeteners, dates added plenty of sweetness for us. Thank you so much for such and easy and delicious recipe!
Audrey says
I'm so happy to hear that, Lana! And glad it worked without the sweetener -- thank you as always for leaving your reviews :)
Sylvaine says
Hello, just discover your blog through Instagram and loving it, cannot wait to try many of these recipes! I am not vegan or intolerant in any (fingers crossed) but I love any food and for my mum, amazing cook but indeed allergic to many things it will be great help to bake new things with all these ideas and yummy recipes.
Ok my question. I do not own a blender but have a nutribullet, will the result be the same for texture? Or does these two processors are give different result? thanks in advance.
Audrey says
Hi Sylvaine,
I'm glad to hear your mum might be able to enjoy some things despite the allrgies then :)
Mini blenders are a lot weaker and would typically struggle with a thicker mixture like this. I use a food processor and a power blender for that reason. Couldn't hurt trying a small batch to see if your nutribullet is up to scratch though :)
Evelyn says
Audrey, this nutella is delicious, I made it more than once already :)
I was wondering if it will last less if I use milk I made my own? or is it better to use bottled?
Thanks :)
Audrey says
Hi Evelyn,
I make it with my own quite a bit and it lasts the same -- so go for it :) Glad to hear you're enjoying it!
Evelyn says
Great!, I will try.
Mandy says
This spread is insanely delicious!!! Willow and I ate some with a spoon before spreading it on our crepes this morning. I left out the espresso powder, for her sake, but I'd love to make this again using the powder...because coffee + chocolate can't be beat. The only cacao butter we had left in the house is for my Etsy shop, so I subbed it with raw coconut butter and it worked perfectly. My hubby made a PB sandwich later in the day and spread some of this Nutella on it - he said it was the best! I might have to make a double batch next time <3
Audrey says
Aw, thank you so much for all the lovely feedback, Mandy -- I'm so happy you all enjoyed this, and that you made it Willow-friendly so she could have this too <3 Glad you liked it with the coconut oil instead of cacao as well -- the cacao definitely gives it a deeper flavor and smell {I'm a little obsessed with that smell... <3 }, but I like it with coconut oil too -- works a treat either way. Try it with some pure orange extract next time -- my next favorite variation of it -- so yummy!
Anjali @ Vegetarian Gastronomy says
I love hazelnut chocolate anything! And now espresso to that? yum!
Audrey says
I know -- classic, classy, and delicious :)
The Vegan 8 says
This looks so creamy and amazing Audrey! I love of course that you added espresso...to me, espresso and chocolate are my alltime favorite combo. Nothing beats it. This looks so delicious and just perfect on some toast! Love that there is no oil either!
Audrey says
This espresso-loving girl has been adding espresso to everything lately :) But coffee + chocolate -- can't beat that!
Anu-My Ginger Garlic Kitchen says
OH WOW! This dairy-free frosting looks fantastic, Audrey! LOVE Nutella! I can eat this drrolicious frosting right from the jar.
Audrey says
Thank you Anu -- I have in fact been eating it straight out of a jar :D
Jessica @ Styled Nutrition says
Um YUM! Is there anything better than Nutella? Especially with banana in a crepe! Love the touch of espresso you added. Perfection! Oh and your photo of the frosting on cake is just beautiful!
Audrey says
Thanks Jessica -- crepes is exactly what I used this in :) I just shared a recipe for those. But bananas + nutella + crepes are iconic ♥
Linda @ Veganosity says
I've never been a fan of Nutella, but I have to say that your recipe might change my mind. This looks so decadent and actually healthy. I'm putting hazelnuts on this week's shopping list. :)
Audrey says
Thank you Linda -- I grew up on nutella. But haven't had it in like a decade. I bet if I tasted it now I probably wouldn't even like it -- I mean half the jar is just straight sugar... and flavors... I'll take this over the original any day :)
Rebecca @ Strength and Sunshine says
Your photos are always so dreamy, like a fantasy world of deliciousness ;) xoxo
Audrey says
Haha. Thanks Rebecca. That's how I feel about this spread ;)
Rachel says
Oh my word! I know this say this spread is meant for frosting cakes, but I just know if I made this I'd end up scoffing the lot with a spoon! I also love that you are a banana on toast fan too; this is such a nostalgic meal for me as it's my mum's all time favourite ever snack, and I have just realised it has been years since I had it! I can only imagine how heavenly it must taste with this sumptuous looking spread! I love grown up versions of 'kids' food!
Audrey says
To be honest, I haven't had bananas and nutella on toast in years. This may have been a first in a looooong time as I don't usually eat bread. I love this nutella all over my bananas though ♥ and in my nicecreams, etc. Nutella + bananas on toast was an iconic childhood thing for me too :) Right up there with pb & jelly and pop tarts ;)
Natalie | Feasting on Fruit says
These "facelift" pics are beautiful! And the recipe has always been deliciously beautiful...I mean it's Nutella with dates involved, I'm all over it with a ginormous spoon! But seriously, with the way the light is hitting the top of the jar in the first shot and that perfect swirl in the last ones, these pics are stunning <3
Audrey says
Thanks Natalie! I think that first shot really captured the dreaminess of this spread ♥ Have you seen the old photos? -- they look so funny to me now :D Not bad, but so not my style any more.. Somehow they just detracted from the deliciousness of the recipe. Anyways, it's always fun to give things a good facelift once in a while...
Kathryn @ The Scratch Artist says
Love this recipe! I make a similar date based frosting/spread and I eat it on everything or right from the jar :-) I loved what you said about your Nutella growing up.
Audrey says
Thanks Kathryn. There's definitely a lot of eating in right from the jar going on over here :D
Alison @Food by Mars says
YUM, AUDREY! I miss nutella... and have been wanting to make my own without all that dairy. This is where I'm starting for sure... amazing :)
Audrey says
Have fun Alison -- there are so many recipes for delicious non-dairy nutella, but making it just right and to your own liking is the best part ♥
Kristen @ The Endless Meal says
I can't believe how insanely good this looks! I want some so bad right now!!
Audrey says
Thank you Kristen ♥ It's definitely a treat. Wish I could send you some -- I've got oodles of it in my fridge {not complaining... ;) }
felicia says
hi there,
is it possible to sub in another nut like almonds for example? I am allergic to hazelnuts. aside from a different taste, would the texture still be the same/ still good enough to use as frosting?
thanks.
Audrey says
Hi Felicia,
Just wanted to let you know I actually updated the recipe to a version I've been making more lately, and which I think is a whole lot tastier. Felt like it was time to give the recipe a face lift on the blog as well :)
To answer your question -- yes, other nuts will most definitely work. I'd go with something like almonds, pecans, or brazil nuts.
And in case you wanted the older version of the recipe, here are the ingredients and steps I used originally:
1 1/2 cups hazelnuts
1/2 cup cocoa powder
1/3 cup liquid sweetener of your choice (I used maple syrup)
3 tbsp coconut oil, liquified or just softened
1-2 tsp pure vanilla extract
1/4 tsp salt
1/2 cup non-dairy milk (I used unsweetened coconut milk)
1. Using a food processor, grind hazelnuts down to as fine a flour as possible or down to a bit of a buttery consistency is fine too (depending on how smooth you want it to come out).
2. Add in all remaining ingredients except for the non-dairy milk, and process to combine. It'll become hard and crumbly at this point and might even begin to form into a ball. This is totally fine.
3. Begin by adding the milk in gradually and processing the mixture in between each time until it's reached the right consistency. I used up the whole 1/2 cup personally, but you may want to use less, so just keep adding a few tablespoons at a time until the mixture is just right. You don't want to add too much liquid, as it can then turn out runny, so better be safe than sorry.
Use it right away or store in the fridge for later use. Also note that if you make this recipe a little in advance, you'll need to make sure it's at room temperature to use as a frosting. So if you've stored it in the fridge, you'll need to warm it up or leave it sitting out at room temp overnight. It hardens up when cold. Similarly, if you want it to set and harden up a bit once on a cake, just put the cake in the fridge for an hour or too.
Enjoy it!
Molly Nolan says
Can you use something other than coconut oil?
Audrey says
Hi Molly. If you're using it like a spread, then I'd just use another mild flavored oil (like grapeseed oil or even something like canola, or even hazelnut oil if you want to make it more fancy). If you're planning on using it as a frosting, then you can use some non-dairy butter (softened or melted).
Natalia says
How long does this hazelnut spread last?
Audrey says
Hi Natalia. It should be good for about a week. You can also freeze it for up to 3 months, if you'd like.