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Raw, Vegan Notella Spread

I know Nutella love to advertise themselves as a ‘healthy’ nut spread packed with milk and natural goodness, but it’s dangerously addictive. Why is it that I can’t leave the jar alone?

Here’s a closer look at the ingredients list (in order of highest quantity): Sugar, Vegetable Palm Oil, Hazelnuts (13%), Skim Milk Powder (8.7%), Fat-Reduced Cocoa Powder (7.4%), Emulsifier (Lecithins) (Soy), Flavouring (Vanillin). Hum… SUGAR is the first ingredient, meaning it spikes your blood sugar levels and when they drop, you’re left crying out for more. Sugar is swiftly followed by palm oil – don’t even get me started on that one.

So kicking my addiction with something a little less toxic…homemade chocolate nut butter, dip or sauce – whatever consistency you prefer, it should go on everything. Perfect for when sweet cravings hit, the healthy fats from the pure nuts and coconut oil will actually mean you don’t eat that much – it’s really satisfying to stick to just a couple of tablespoons. *eye roll* Just trust me.



SERVES: 1 cup


  •  1 cup hazelnuts
  • 1/4 cup maple syrup / rice malt syrup
  • 3 tbsp cacao powder
  • 2 tbsp filtered water
  • 1 tsp coconut oil
  • 1 tsp natural vanilla extract
  • pinch of sea salt flakes


1. Roast hazelnuts for about 8-10 minutes until they slightly darken and become fragrant. Allow to cool.

2. Remove the skins by rolling inside a tea towel.

3. Place the hazelnuts in your blender or food processor.

4. Process until a paste forms, scraping down the sides as needed.

5. Now add in the remaining ingredients and mix until well combined – about 1 minute.

6. Place in a glass jar and allow to cool completely.

7. Store in the fridge for up to 10 days (if it lasts that long).

8. Spread on EVERYTHING!

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

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