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a jar of creamy homemade white nutella with a ramekin of white chocolate and a knife in the background

White Nutella Recipe (White Chocolate Hazelnut Spread)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 16
Prep Time 15 minutes
Total Time 15 minutes
This white Nutella, or white chocolate hazelnut spread, is a delicious twist on regular Nutella! It can be made traditionally with white chocolate or for a paleo and vegan version, with cocoa butter and maple syrup.

Ingredients

Regular version:

  • 8 ounces (225 grams) white chocolate
  • 4.5 ounces (127 grams) hazelnuts roasted and peeled
  • 1/8 teaspoon salt
  • 5 teaspoons canola or vegetable oil
  • 1 1/2 teaspoons vanilla extract

Vegan paleo version:

  • 2 ounces (57 grams) cocoa butter
  • 6 ounces (170 grams) hazelnuts roasted and peeled
  • 3/16 teaspoon salt plus more to taste
  • 6 tablespoons maple syrup
  • 1 1/2 teaspoons vanilla extract

Instructions

Regular version:

  • Chop the chocolate and melt in the microwave at half power, stirring after every 30 seconds, until totally smooth and no chunks of chocolate remain.
    8 ounces (225 grams) white chocolate
  • Put the hazelnuts and salt into the bowl of a food processor fitted with an S-blade.
    4.5 ounces (127 grams) hazelnuts, 1/8 teaspoon salt
  • Process until you have something that looks like coarse nut meal, and then add the oil and vanilla.
    5 teaspoons canola, 1 1/2 teaspoons vanilla extract
  • Process until a paste forms.
  • Pour in the still warm white chocolate and blend until combined, and you have a silky nut butter. Very runny and pourable.
  • Pour into a jar and let sit for about 6-8 hours or until firmer and not runny.

Vegan and paleo version:

  • Heat the cocoa butter in a small saucepan over medium-low heat, until melted.
    2 ounces (57 grams) cocoa butter
  • Put the hazelnuts and salt into the bowl of a food processor fitted with an S-blade.
    6 ounces (170 grams) hazelnuts, 3/16 teaspoon salt
  • Process until you have something that looks like a coarse nut meal, and then add the melted cocoa butter, maple syrup and vanilla.
    6 tablespoons maple syrup, 1 1/2 teaspoons vanilla extract
  • Process on low until you have a silky nut butter. Very runny and pourable.
  • Pour into a jar and let sit for about 6-8 hours or until firm, stirring after every 30 minutes or so. This prevents the cocoa butter from floating to the top.

How to store:

  • Keep it at room temperature for up to a week. Longer is probably safe, but better safe than sorry. You can refrigerate it for up to 3 months, but it won't be spreadable when cold. The best thing to do would be to keep small amounts out at room temperature, that you could eat within a week, and keep the rest refrigerated.

Notes

  • This recipe yields 2 cups for traditional and 1 1/3 cups for the paleo/vegan version.
  • Do not use oil that's solid at room temperature, such as coconut oil. The oil you use must be liquid at room temperature.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. Nutritional value shown is for the traditional version and is based on 2 tbsp per serving.

Nutrition

Calories: 138kcalCarbohydrates: 10gProtein: 2gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 3mgSodium: 31mgPotassium: 95mgFiber: 1gSugar: 9gVitamin A: 6IUVitamin C: 1mgCalcium: 37mgIron: 0.4mgNet Carbs: 9
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