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The “NOtella” Spread that Isn’t Nutella (But Is In All the Best Ways)

How to make the delectable healthy no-additive version at home.

If you haven’t heard of, fallen in love with, or at least tried Nutella, then I’m not sure that you live on planet earth. It’s a rich, creamy chocolate spread, and as delicious and multi-functional as it is (stuffed crêpes, peanut butter and Nutella sandwiches, spoonfuls right out of the jar), it has its drawbacks—considering the added sugars, preservatives, and emulsifiers. Despite the ingredients, Nutella is seemingly one of those magical products that is worth every penny you spend on it (it’s that good). I mean, how could you possibly make such a special treat at home, right? Well, prepare to be demystified because all you need are three key ingredients and a jar. I also recommend keeping all the ingredients stocked in your cabinets, so you never run low. With this recipe, you can make your own batch of sin to indulge in, guilt-free, and be completely confident in the ingredients. It’s the new-“NOtella” treat!


Sandra Mahut


Makes 1 small jar

Like any American child, I grew up on peanut butter and jelly and—quelle horreur— fluffernutter sandwiches, aka peanut butter and Marshmallow Fluff between two pieces of (white! processed!) bread. In France, Nutella is the staple “kid” food. The real Nutella has added sugars, milk powder, and other emulsifiers, but who needs them? Chocolate and hazelnuts are a winning combination on their own, from both a nutritional and flavor perspective. Spread this creamy cacao on tartines, rice cakes, or crackers; use it as a dip for fruits like strawberries, bananas, or apples; add it to Pancrêpes; or tap into your inner child and eat it out of the jar with a spoon while no one is looking!

½ cup hazelnut butter (no sugar added)
2 tbsp cacao powder
½ tsp vanilla powder or extract
1 teaspoon coconut sugar (optional)

Mix all ingredients in a bowl with a spoon until homogenous.
Store in a closed glass jar for several days . . . or weeks, if you don’t finish it before!

Note: Even though coconut sugar looks like sugar, tastes like sugar, and—oh—it’s called sugar, it’s not sugar. At least, it’s not the refined white table sugar you’re accustomed to. Confused? Coconut palm sugar is made from the sap of the coconut palm tree—it is extracted, then boiled and dehydrated. Coconut sugar is less processed than “real” sugar, so it keeps most of its nutrients intact. It contains small amounts of magnesium, zinc, iron, phosphorous, potassium, and vitamins B1, B2, B3, and B6. It has a rich, caramel flavor and can easily be substituted for sugar or brown sugar in recipes. Coconut sugar has a slightly lower glycemic index than granulated sugar does, but its calorie content is pretty much the same, so as with other sweeteners (honey, maple syrup . . .), don’t overdo it please.

Recipe from Très Green, Très Clean, Très Chic: Eat (and Live!) the New French Way with Plant-Based, Gluten-Free Recipes for Every Season, copyright © Rebecca Leffler, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.





Photo Credits: Stepanek Photography/Shutterstock

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