White Chocolate Hazelnut Butter Spread
Yes, you read that right, I’ve replaced the normal chocolate found in Nutella with white chocolate! You will love this rich and creamy white chocolate version!
Equipment
- Blender or food processor
Ingredients
- 14 oz Roasted unsalted hazelnuts
- 1/8 tsp Salt optional
- 1/2 tbsp Hazlenut oil or another nut oil
- 4 oz White chocolate bar
- 1 tsp Vanilla extract optional
Instructions
- Roughly chop or break apart your white chocolate into a heatproof bowl. Microwave on high for 30 seconds mix then another 30 seconds mix and continue at 15-second intervals mixing after each one. When your white chocolate is no longer clumpy and smooth it is done being melted, set aside.
- In your blender or food processor add your hazelnuts and salt (if using) secure the top and blend on low for 30 seconds to 1 min. Once crumbly grab a rubber or silicone spatula and scrape the nuts from the side. Secure your top and blend again on high for about a min then scrape down the sides again
- Add your melted white chocolate, nut oil, and vanilla extract (if using). Put the top back on blend again on high until it looks creamy, it may look a little gritty this is normal. You can continue to blend to your liking.
- Once you have your White chocolate hazelnut butter to your liking just put it in an alright container in the fridge. Keep for 3 weeks.
Notes
This recipe yields about 1 and 3/4 cups
Have any leftover jar from nut butter spread, coconut oil, Biscoff cookie butter? I take the jar and peel the labels off then grab some Goo Gone and scrub off excess residue. Then wash the in and outside thoroughly and fill with white chocolate hazelnut butter spread