Pumpkin Vegan Nutella

Before you make this recipe, be prepared to give up everything in your life for it. 

I'm kidding, I'm kidding. 

Well. Maybe.


Naturally sweetened with a rich chocolate flavor and a hint of pumpkin. Yum.

Pumpkin Vegan Nutella 


  • 1 cup hazelnuts
  • 1/4 cup raw cacao
  • 5 soft dates
  • 1/2 cup coconut milk
  • 1/2 cup mashed roasted squash 


  1. Preheat your oven to 350F (170c)
  2. Roast the hazelnuts for 10 minutes (keep an eye on them so they don't burn!)
  3. Place the hazelnuts in a kitchen towel and rub them until most of the skin comes off
  4. Allow them to cool then add them to a food processor
  5. Blend until it turns into hazelnut butter
  6. Add the cacao and dates. Blend
  7. Add the coconut milk and squash or pumpkin and a little bit of cinnamon if you wish
  8. Process until it gets nice and smooth
  9. Store in the fridge for 3-5 days or until it disappears
  10. You can also store it in the freezer