Foodie Monday: I Can’t Believe It’s Notella (Vegan Nutella!)

When I lived in London, my flatmates couldn’t seem to get enough of Nutella. They were horrified every time upon asking again why I didn’t like Nutella that I made a disgusted face. I couldn’t stand it. I was as befuddled by their glee for Nutella as they were by my disinterest. Some say they couldn’t go vegan because they “couldn’t give up cheese.” I know a guy who once said that he “couldn’t go vegan because [he] would have to give up Nutella.” To me, veganism isn’t about giving up anything. I had a wonderful conversation with a vegan recently about how veganism doesn’t limit your food options. If anything, it expands them in more ways than you could even imagine.

A couple of months ago, I tried Nutella again. I still didn’t like it. The main ingredients are just hazelnuts, sugar, cocoa, and milk. My unhappy taste bud face can probably be attributed to the combination of milk and cocoa powder. Around age 20, I gave up my love of milk chocolate for dark chocolate and haven’t looked back. Milk chocolate and I haven’t even managed to stay friends.

Since the ingredients in Nutella are so simple and my homemade peanut butter really triggered my curiosity for other nut butters, homemade vegan Nutella didn’t seem that far-fetched. How hard could it be to throw hazelnuts, cocoa powder, and sugar into a food processor?

While trying to find a substitute for raw flour in my Chocolate Chip Coconut PB & J Thumbprint Cookies, I stumbled across coconut sugar and coconut flour. Coconut sugar has this beautiful caramelized taste. It seemed like a perfect pairing for the hazelnuts. It also has a low glycemic index and is high in minerals.

Oddly enough, when I googled “Vegan Nutella,” I found a vegan version called Rawtella. Rawtella only has three ingredients and one of them happened to be coconut sugar. At $13+ for a small jar, homemade experimentation will always win!

It took me a little while to get the right ratio of hazelnuts, cocoa powder, and coconut sugar. I knew I had it right when I couldn’t resist having another taste! It was delicious on pretzels. The combination of hazelnuts, cocoa powder, and coconut sugar now elicits a smacking of the lips. For those that know me, a smacking of the lips is not only the highest foodie (or drinking) compliment from me . . . it is also a signal that I want more. The last pink lady apple in the house, my I Can’t Believe It’s Notella, and I have a date later . . .

I CAN’T BELIEVE IT’S NOTELLA (Vegan Nutella!)
Prep Time: Less than 10 minutes
Serves: It depends on if you wish to share.
Yields: About 3 1/2 cups
Equipment needed: Food Processor

INGREDIENTS:
3 c Roasted Hazelnuts (about 1 lb)
1/2 c Unsweetened Cocoa Powder
1 c Coconut Sugar
1/4 tsp Vanilla Extract

INSTRUCTIONS:
1. Place all three ingredients into a food processor.
2. PULSE until the hazelnuts have been sufficiently chopped.
3. Switch the machine to the ON position and let it run until the finely chopped mixture forms a glob and then turns into a smooth butter. It will take about 3 to 4 minutes.
4. Turn the machine OFF and scrape down the sides.
5. Run the machine in the ON position for another minute or so.
6. Enjoy! Enjoy! Enjoy!

**Store in the refrigerator for up to two weeks**