Nutella-Style Espresso Chocolate Hazelnut Cake Frosting or Spread {Dairy-Free, Refined Sugar-Free, and can be made Raw}

Nutella-Style Espresso Chocolate Hazelnut Cake Frosting or Spread

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: just over 3 cups
  • Category: Frosting
  • Method: No-Bake
  • Cuisine: Dessert


A rich, dairy-free, chocolate hazelnut Nutella frosting, with a twist of espresso flavor for adults.


  • 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 tbsp softened or melted coconut oil or more cacao butter for an even firmer frosting.


  1. 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 ;) }.
  2. 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!