White Chocolate Hazelnut Spread (Print Version)
# Ingredients:
→ Regular Version
01 -
225g white chocolate, chopped
02 -
127g roasted and peeled hazelnuts
03 -
1/8 teaspoon salt
04 -
5 teaspoons canola or vegetable oil
05 -
1 1/2 teaspoons vanilla extract
→ Vegan Paleo Version
06 -
57g cocoa butter
07 -
170g roasted and peeled hazelnuts
08 -
3/16 teaspoon salt, plus more to taste
09 -
6 tablespoons maple syrup
10 -
1 1/2 teaspoons vanilla extract
# Instructions:
01 -
Melt the chopped white chocolate in the microwave at half power, stirring every 30 seconds until completely smooth.
02 -
Place hazelnuts and salt in a food processor fitted with an S-blade. Process until it resembles coarse nut meal.
03 -
Add the vanilla and oil to the nut meal. Continue processing until a paste forms.
04 -
Pour the warm white chocolate into the hazelnut paste and blend until fully combined into a silky, pourable consistency.
05 -
Transfer to a jar and allow to rest for 6-8 hours until the mixture firms up and is no longer runny.
06 -
Heat cocoa butter in a small saucepan over medium-low heat until completely melted.
07 -
Add hazelnuts and salt to a food processor with an S-blade. Process until it resembles coarse nut meal.
08 -
Add the melted cocoa butter, maple syrup, and vanilla to the processed hazelnuts. Process on low speed until a silky, pourable consistency is achieved.
09 -
Pour into a jar and let sit for about 6-8 hours until firm, stirring every 30 minutes to prevent the cocoa butter from separating and floating to the top.
# Notes:
01 -
For best results, use high-quality white chocolate with at least 30% cocoa butter
02 -
The spread will thicken considerably as it cools
03 -
Store in an airtight container at room temperature for up to 2 weeks