Avocado ‘Nutella’ cream

Nutritionist Eve Kalinik shares her delicious recipe – a good-for-you chocolate spread

by Psychologies

This makes one generous pot that is excellent to spread on hot toast!


1 avocado

1/2 teaspoon vanilla powder or the seeds from a vanilla pod

1/2 cup cacao powder

1/4 cup Medjool dates (6 approx)

3 tablespoons hazelnut nut butter

3 tablespoons coconut yogurt

Generous pinch Himalayan salt or sea salt

1 cup filtered water

Lightly roasted hazelnuts, to garnish


  1. If roasting hazelnuts, then line a baking sheet with paper and heat oven to 170°C. Place a generous handful of hazelnuts on the sheet and bake for 15-20 minutes.
  2. For the cream, place all the other ingredients into a high-speed blender, like the Vitamix S30, and process until you have a creamy consistency. You may need to use the tamper to get it to blend evenly or add more water if you want a thinner texture.
  3. Store covered in the refrigerator. Will keep up to three days – if you don’t eat it all before!

For more from Eve, see evekalinik.com