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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.


Prep Time

5 min

Cook Time

0 min


1/2 cup

What's inside

  • ⅓ cup hazelnut butter

  • 2 Tbs cacao

  • 2 Tbs coconut sugar

  • 4 Tbs coconut cream

  • 1 tsp vanilla (optional)

How to

Add all the ingredients to a bowl and mix until everything is well combined.

Kitchen Hack

  • 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.

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