Almond-ella Spread

Here's a delicious, healthy version of nutella made with almonds. It's vegan, dairy-free, gluten free, and only three ingredients!

almond-ella spread (vegan, gluten free) /

Everyone loves nutella right? I love it as much as the next person, but I don’t love all of the unhealthy ingredients that are in it. This almond chocolate spread, (almond-ella is what I’m calling it), is just as creamy and delicious. It’s super easy and just 3 ingredients: almond butter, chocolate, and (the secret to it’s smooth texture), coconut oil.

almond-ella spread (vegan, gluten free) / almond-ella spread (vegan, gluten free) /

Melt everything together, pour it into a jar. It’ll firm up and set as it cools, (if you can wait that long). Slather it on toasted bread and top it with your favorite fruit.

Udi's Gluten Free Millet Chia Bread

Many of you have asked me to recommend gluten free bread products that I like. One of my favorites is Udi’s Millet-Chia Bread. You can find it in the frozen bread section at Whole Foods (and other similar stores). I’ve been buying it long before they sent it to me for this post. (See my typical lunch).

almond-ella spread (vegan, gluten free) /

But wait, there’s more – today’s recipe was created for Udi’s “What the Hack” competition. Create your own gluten free clever “hack” recipe and enter to win $3,000. (Plus, everyone who enters gets an Udi’s coupon). Hop on over to their website to view the rules and enter!

almond-ella spread

Serves: makes about 1 cup
  • ½ cup creamy almond butter
  • ½ cup dark chocolate chips or chopped chocolate (around 50% cacao)
  • 1.5 tablespoons coconut oil
other ingredients:
  1. Combine the almond butter, chocolate, and coconut oil in a medium glass bowl. Make a double boiler by placing the glass bowl over a smaller pot filled with simmering water. Stir often, as the chocolate slowly melts. Once the chocolate is melted and the mixture is smooth, remove the bowl from heat.
  2. Let the spread cool and set (at room temp, or pop it in the fridge for a little bit). Slather generously onto slices of Udi’s Millet Chia Bread. Top with strawberries and coconut flakes, or any toppings you like.
  3. Store extra spread at room temperature in an airtight jar.
Be sure to check the ingredient list of your chocolate if you're vegan and/or gluten free. (I like the Sunspire brand).

Udi's bread is dairy-free but not vegan (it contains egg whites).



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Rate this recipe (after making it):  

  1. LOVE IT! What a great recipe! I like having control on what goes into my belly but it’s hard to cut out the junk completely. How long do you think it will keep ?

    • jeanine

      I’ve had mine on my countertop for 4 days so far… I’m thinking it’ll last about a week (although ours will probably get eaten before then).

  2. Serena from

    Such a good idea (much easier than blending your nuts) and looks delicious. Do you think it would be as good with raw cacao powder to try and avoid using processed chocolate??

    • jeanine

      I know, I was lazy :). You could try it – it might take a few tries to get the right ratio for the right consistency. (and then you might want to add some kind of sweetener).

  3. I’m totally obsessed with almond butter and am a huge fan of Nutella as well, duh! who isn’t!?! I just don’t buy it often, because of all the crap that is in it. So needless to say, you, my dear – have answered my prayers! Problem solved!
    Thanks for sharing!

    That Comfort Girl

    • jeanine

      ha, you’re welcome, hope you enjoy!

  4. This is exactly what I’ve been looking for!!! I like nutella and all, but my main complaint is the amount of sugar. I’ve been wanting to come up with a less sweet homemade version but had been stalling because I didn’t think my blender would process nuts smoothly enough. Almond butter, duh! Thanks for the tip, I’ll be trying this very soon!

    • jeanine

      I hadn’t gotten around to grinding my own almonds easier – it’s so much quicker and easier with already-made almond butter 🙂

  5. I am so excited to try this recipe. I love that it’s so simple and is easily made vegan with dairy free chocolate. I have everything at home to make this. Cannot wait!

  6. Eeermagawwwd that looks so so good!
    I am a huge nutella fan, minus all the nasty stuff. I’m also a huge almond butter fan. The two together are a match made in heaven!

    {Teffy’s Perks} X

  7. Amanda

    I wonder if this could be made with powdered cocao and a little more coconut oil?

  8. So I shouldn’t worry about eating the entire jar, right? Will probably make this this weekend! I’ll tag you in the instagram 🙂 x

    • jeanine

      I’m not gonna lie – I’ve nearly eaten this whole jar, one spoonful at a time 🙂

  9. Thanks for the Whole Foods shoutout, Jeanine! Sharing this out from all my accounts. Looks delicious 🙂

  10. Emma from

    Those pictures have me drooling! A little coconut oil is the way to go- I use a touch in my carob-hazelnut butter and it really smooths it out. Heavenly.

  11. What a great idea! I can already think of a million ways to use this spread. Thanks!

  12. This is such an easy little sweet treat and would make for quite an enjoyable and substantial snack. Great idea!

  13. Sini from

    What an amazing recipe! Can’t wait to try it.

  14. So incredibly easy! My 7 year old loves nutella sandwiches after school, so this is perfect and I will definitely try it

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.