White Nutella (White Chocolate Hazelnut Spread)

White Nutella: Homemade White Chocolate Hazelnut Spread

Move over regular Nutella—this White Nutella recipe is the ultimate creamy, sweet indulgence! Made with white chocolate and roasted hazelnuts, it’s a luxurious, silky spread that pairs perfectly with toast, pancakes, waffles, or even straight from the spoon. Plus, if you’re looking for a vegan or paleo option, we’ve got you covered with a simple, delicious alternative using cocoa butter and maple syrup. This spread makes a perfect gift or a treat to keep on hand for a special snack.

Ingredients:

Regular Version:

• 8 ounces (225 grams) white chocolate
• 4.5 ounces (127 grams) roasted and peeled hazelnuts
• ⅛ teaspoon salt
• 5 teaspoons canola or vegetable oil
• 1½ teaspoons vanilla extract

Vegan Paleo Version:

• 2 ounces (57 grams) cocoa butter
• 6 ounces (170 grams) roasted and peeled hazelnuts
• 3/16 teaspoon salt (plus more to taste)
• 6 tablespoons maple syrup
• 1½ teaspoons vanilla extract

Directions:

For the Regular Version:

1. Melt the White Chocolate:
Chop the white chocolate into small pieces and place it in a microwave-safe bowl. Microwave the chocolate at half power, stirring every 30 seconds, until completely smooth and all chunks are melted.

2. Process the Hazelnuts:
In a food processor fitted with an S-blade, add the roasted hazelnuts and salt. Process until the hazelnuts turn into a coarse nut meal.

• Add the vanilla extract and oil to the mixture, then process again until it turns into a smooth, spreadable paste.

3. Combine with the Melted Chocolate:
Pour the warm, melted white chocolate into the food processor with the hazelnut paste. Blend until the mixture is fully combined and reaches a silky, runny consistency.

4. Let It Set:
Pour the white Nutella into a jar and let it sit at room temperature for 6-8 hours. During this time, it will firm up into a perfectly spreadable consistency. Once set, enjoy it on toast, pastries, or any of your favorite treats!

For the Vegan Paleo Version:

1. Melt the Cocoa Butter:
In a small saucepan, melt the cocoa butter over medium-low heat until it is completely liquefied. Be careful not to overheat it.

2. Process the Hazelnuts:
Add the roasted hazelnuts and salt to a food processor fitted with an S-blade. Process the mixture until it forms a coarse nut meal.

• Add the melted cocoa butter, maple syrup, and vanilla extract to the processor. Blend on low until the mixture becomes silky and pourable.

3. Let It Set:
Pour the mixture into a jar and allow it to sit for 6-8 hours, stirring every 30 minutes to prevent the cocoa butter from separating from the hazelnut mixture. The spread will firm up as it cools, and soon you’ll have a creamy vegan/paleo version of White Nutella!

Recipe Details:

• Prep Time: 10 minutes
• Setting Time: 6-8 hours
• Servings: 1½ cups
• Calories: 120 kcal per tablespoon

Whether you choose the regular or vegan/paleo version, this White Nutella will take your breakfasts and snacks to the next level. The white chocolate version is decadently sweet, while the vegan/paleo version brings a rich, nutty flavor with the added depth of maple syrup.

Serve it with toast, drizzle it over pancakes, or enjoy a spoonful as a sweet treat. If you’re feeling generous, this spread also makes a wonderful gift, packed into a jar with a ribbon for a homemade touch.

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