White Chocolate Hazelnut Spread

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Sweet white chocolate and fresh raw hazelnuts make my homemade white chocolate hazelnut spread rich and decadent. Creamy white Nutella is guaranteed to satisfy your sweet tooth and is the perfect treat for anyone who wants something indulgent and easy to make. With just 3 ingredients and 15 minutes, you will have a tasty spread to add to a variety of breakfast foods, snacks, and desserts!

Nutella is a delicious decadent treat, but store bought Nutella is packed with added sugar and processed ingredients, making it more like an occasional indulgence than something I would eat often.

I already mastered my homemade version of vegan nutella, so I decided to switch things up make a white chocolate Nutella using white chocolate chips!

Typically, Nutella is made with milk chocolate or dark chocolate, but I love this white chocolate version so much!

My white Nutella recipe can be used in so many different ways: as a dip for salty and sweet treats, a drizzle over cookies, or a spread for toast or pancakes. 

If you’re looking for more simple homemade spreads like this one, be sure to check out my pumpkin seed butter which is nutty and creamy, and a little more savory than sweet!

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🥘 Ingredients

You only need 3 ingredients to make my white chocolate Nutella spread recipe!

Hazelnuts: I recommend using raw, fresh hazelnuts for the best flavor. I’ve also used other nuts, but hazelnuts are key for that Nutella-like flavor.

White Chocolate Chips: I don’t use melted chocolate for this recipe. Instead, I add whole chips straight into the food processor. Traditional white chocolate is just a mixture of sugar, milk and cocoa butter. To make this recipe vegan, I use vegan white chocolate chips, and nobody will know the difference!

Coconut Oil: The coconut oil will make this recipe creamy and spreadable. It also makes it shelf-stable so it doesn’t have to be stored in the refrigerator. I don’t recommend vegetable oils like palm oil for this recipe.

👩🏽‍🍳 How To Make Nutella White Chocolate Spread

Learn how to make white chocolate spread with hazelnuts. I’ve created a summary of instructions below, but see the recipe card at the end of this post for the complete recipe with ingredients and instructions.

Preheat Oven & Prep Hazelnuts: First, I preheat the oven to 350 degrees Fahrenheit (180 degrees celsius) and line a baking sheet with parchment paper. I spread the hazelnuts in an even layer over the prepared baking sheet.

Roast Hazelnuts: I then roast the hazelnuts in the oven for 10 minutes, or until they become fragrant and their skins begin to split.

Remove Skins: After roasting, I remove the hazelnuts and turn them out into a clean kitchen towel or paper towels, rubbing them to remove the skins.

Blend Roasted Hazelnuts: Once the skins are removed, I discard them and place the peeled hazelnuts into a high-speed food processor. I blend them until they form a smooth paste, which takes up to 5 minutes. I stop occasionally to scrape down the edges of the bowl.

Add In Remaining Ingredients: Next, I add all the remaining ingredients to the food processor and continue to blend for another 5 minutes, or until the mixture is smooth and free of lumps.

Serve Or Store: Finally, I remove the spread from the processor and store it in a jar in a cool, dry place, ready to enjoy or serve.

📖 Variations

When I am in the mood to switch up the flavor, or need to modify this recipe for dietary needs, I love to use these variations:

White Chocolate Almond Spread: If I don’t have hazelnuts on hand, I’ll make this an almond white chocolate spread by swapping out the nuts. Sometimes, I’ll even experiment with peanuts.

Dark Chocolate: I make this with dark chocolate chips or regular milk chocolate chips for more of that classic Nutella flavor!

Sugar-Free Version: I use keto white chocolate chips sweetened with monk fruit extract to make this recipe completely sugar-free.

Mint Chocolate: To add a subtle mint flavor, I’ll add mint white chocolate chips. If I can’t find vegan mint-flavored white chocolate chips, I add mint extract to the recipe along with vegan white chocolate chips.

Vanilla White Chocolate Nutella: To enhance the spread’s natural vanilla flavor, I’ll add a dash of vanilla extract.

​​🍽 Serving Suggestions

My white chocolate and hazelnut spread is used on everything in my house. Here are some ways I love to serve it:

As a Topping: I spread this on toast using one of my healthy toast ideas. Alternatively, I love to drizzle it over a strawberry smoothie bowl or banana smoothie bowl. Sometimes, I like to add it as a topping for my vegan french toast casserole, regular healthy french toast, or vegan baked oatmeal. I’ll even use it as an alternative to maple syrup on top of sourdough discard pancakes or almond milk pancakes!

As a Dip: For an delicious treat, I’ll use it as a dip for pretzels, vegan graham crackers, fruit, or even with chocolate chip oat cookies and a glass of milk on the side!

In Recipes: I love to swap it out for my regular vegan Nutella and use it for desserts like my Nutella pizza or these adorable Nutella donut acorns.

🫙 Storage Instructions

Room Temperature: I store my hazelnut spread in an airtight container, out of the sun, in a cool place in my pantry, for up to 4 weeks. The coconut oil makes it shelf stable, so it doesn’t spoil. I don’t recommend storing this vegan white chocolate spread in the fridge or freezer since the coconut oil will harden.

Reheating: This spread is intended to be enjoyed at room temperature but if it gets too thick for spreading, submerge your sealed container in hot water for 30 seconds to 1 minute. This will soften the coconut oil and make it more spreadable.

❓Recipe FAQs

📋 Recipe Card