All my life I have been a massive Nutella addict. My mother in law once a said ‘What if Nutella is causing you headaches – have you tried not having it’… I told her, I’d rather have headaches than giving up my Nutella. Fast forward – 2 years ago I made a blind tasting and hands down, this Newtella is my absolute favourite. It’s not only dairy-free and delicious, the ingredients are just amazing.
⅓ cup hazelnut butter
2 Tbs cacao
2 Tbs coconut sugar
4 Tbs coconut cream
1 tsp vanilla (optional)
Add all the ingredients to a bowl and mix until everything is well combined.
Be careful if you mix it in a food processor; be sure to avoid overheating as this can give your newtella a sticky consistency.
If you prefer a smoother consistency which gets firmer when chilled, simply add some coconut oil (about 1 tablespoon).
For a WFPB version: Swap the coconut cream for your favourite nut mylk, like hazelnut mylk.