3-Ingredient Faux Nutella (vegan + gluten-free)


Nutella…those delicious, mouthfuls of sweet, brown, creamy joy transported to your mouth via a finger or spoon (sorry if I’ve churned any sadly unforgettable flashbacks of Two Girls One Cup!) that make each day a better one. Let’s be blunt here- the majority of humans are in love with chocolate, generally speaking, and our love for this chocolate spread stems from that innate preference for the sweet stuff. We are drawn to it just like a fly to its warming pile of manure and many would do almost anything to get that satisfaction that chocolate has the ability to generate.


Mainstream chocolate however, is a pretty dirty game. It’s certainly high in fat, contains heaps of sugar, is definitely moreish enough to eat kilograms of the stuff and the politics surrounding it are also an issue. But, on the flip side, it tastes delicious, is quite the aphrodisiac (if you’re finding life in the bedroom a bit of challenge) and contains a decent amount of antioxidants (apparently). But how can you decide if the pros outweigh the cons to warrant that act of indulgence? Honestly, you really can’t. You need to have that deep, inner, belief that there is nothing better in that moment than the mere satisfaction of being at one with that bar of chocolate, savouring every bite without the presence of any other thought travelling through your mind.


And if that chocolate craving strikes, you can do nothing else but give in to that desperate need to get it into your body as quickly as possible. Of course this is an everyday battle for me and maybe for most humans, but it creates quite the quandary if you’re also health-conscious, so what is one to do? Looking for a healthy alternative is quite the challenge, but most definitely possible- and today, I found a solution for my addiction.


This chocolate hazelnut spread is a good source of protein, contains a healthy level of unsaturated fats and is extremely delicious (best feature of them all).

I’m sure there are similar recipes out there, so I truly am sorry if I’ve not given you anything new, but if it’s any compensation, I have no chocolate spread left so writing this was not as enjoyable as it was the last couple of days.


Servings size:

15-20 servings


  • 450g raw, skinned hazelnuts
  • 3tbsp unsweetened cocoa powder
  • 3tbsp maple syrup


  1. Preheat oven to 170C.
  2. Place the hazelnuts on a flat baking tray and roast for 10-15 minutes.
  3. After cooling slightly, place in a food processor and blend on a medium speed for 10 minutes, scraping down the sides when necessary.
  4. When this has transformed into a creamy butter, add the remaining ingredients and blitz a second time round until everything is well incorporated.
  5. Place in a sterilised jar (no need to store in the fridge).

Scoop generous amounts on pancakes, cereal, toast or consume directly from the jar (though it might disappear more quickly that way!).

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