Make It: Notella, A Clean Ingredient Nutella Dupe

One of my favorite flavors is Nutella. On toast, on pancakes and waffles, in cakes, on fingers, you name it. But if you’ve read the ingredient label lately, well, once you know, once you know, it’s hard to un-know!

The first two ingredients are white sugar and palm oil and the list is rounded out with dairy and soy lecithin. Hazelnuts? They’re just 13% of the recipe. No, thank you.

Enter my Clean Made Notella. I wanted to use this rich chocolate and hazelnut flavor in my cakes but I didn’t want the junk in Nutella, so I had to figure out how to make my own.

My Notella is made with roasted hazelnuts, coconut sugar, raw cacao, avocado oil, vanilla bean paste, some of the best dark chocolate I can get my hands on and sea salt. That’s it.

Want to make a batch? Or a double? Scroll on for the recipe!

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Notella, Clean Ingredient Copy Cat Nutella

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Yield: 1 Pint (16 ounces)1x2x3x4x5x

Author: Shawna Dawson Beer / Clean Made

All of the Nutella flavor and creamy texture without any palm oil, white sugar, dairy or soy. And no shortage of raw, fresh roasted hazelnuts.

IngredientsUSMetric

• 8 ounces raw hazelnuts
• 1 cup coconut sugar
• 1/2 cup raw cacao
• 2-3 tablespoons avocado oil
• 2 teaspoons vanilla bean paste
• 1 teaspoon sea salt
• 1/4 cup dark chocolate, chopped (optional)

Instructions

1. Start by roasting your hazelnuts. Preheat your oven to 350 F. Line a baking sheet or jelly roll pan with parchment paper or tin foil and spread your hazelnuts out in one layer. Roast for 10-15 minutes giving them a turn or two and watching to make sure they don't burn. Alternately, you can do this in a cast iron skillet over medium heat.
2. Let your roasted nuts cool and then rub off the husks with a kitchen towel. Separate the husks from the nuts, then keep just your roasted nuts and discard the husks. Enjoy the heavenly scents now wafting through your home.
3. Add your coconut sugar to a food processor and blitz until it's very fine, almost like powdered sugar.
4. Next, add your roasted hazelnuts and blitz again until your nuts are ground and nearly liquefied, stopping to scrape the bowl as needed.
5. Add your raw cocoa to the sugar and nut mix and blitz again until well combined.
6. With the processor running, use the chute to add your vanilla or vanilla bean paste. Pause to scrape down the bowl again if needed.
7. Next, while still mixing, use the chute to slowly drizzle in your avocado oil until you achieve the perfect consistency. You may need a little more, or a little less. Stop when it looks (and tastes!) just right.
8. Your Notella is now ready for the jar!
9. If you'd like to take this up a level, add your optional dark chocolate and blitz until combined. You can also blitz just a couple of times if you want to keep some texture with chunks of chocolate in your smooth notella. It's up to you.