Sugar-free almond nutella

I love almonds and I am amazed at how versatile they are. You can make almond milk, almond flour and recently I discovered the delicious world of almond butter, thanks to whole30. I usually go for peanut butter without added sugar or salt but that’s not allowed on the whole30. So I thought I would give almond butter a go. I was instantly hooked, and I think I may be addicted.

It’s absolutely delicious but it also carries a hefty price tag.  A small jar (250g) costs $10 and doesn’t last long. I had to start making my own to save me some money. Making my own also means that I have total control over the texture and what goes in it.

Almond nutella

It’s incredibly easy to make and only requires almonds, a food processor or blender and a dash of patience. I don’t own a food processor so I used my nutri bullet which took longer than a food processor. But I didn’t mind, I was just happy that I got almond butter at the end of it.

I have experimented with both raw and roasted almonds, try both and see what works for you. I prefer using roasted almonds. It takes longer to make almond butter when using raw almonds compared to roasted almonds. Roasted almonds give out a bit more oil making the process easier.

I love plain almond butter but I also love experimenting with adding different flavours to it such as cacao, chia seeds, coconut oil, and dates. In this recipe, I added cacao, coconut oil and dates. It’s absolutely delicious. I secretly hoped my kids would hate it so that I could have it all to myself, but sadly they loved it.


1 cup almonds
1/4 cup cacao powder
2 Tablespoon coconut oil
2 medjool dates, pitted
Pinch of salt (optional)


Preheat the oven to 350F. Line a baking tray with parchment paper, and spread out the almonds evenly. Slightly roast for 8-10 minutes.

Place the almonds in a food processor or nutri-bullet, and blend until the almonds are fully broken down. Add dates and coconut oil, and blend again until smooth and creamy.

You may need to scrap the sides every now and again. Be very patient, at first it will seem like nothing is happening then boom it starts loosening up so just hang in there.

When the butter reaches your desired consistency, add the cacao, and salt and blend until everything is combined. Spoon into a jar and store in the fridge for several weeks.

I hope you love it as much as I do.