White nutella

white chocolate nutella

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White nutella

The traditional nutella, but healthier. And ashen !


Silvia Cooks


  • 150
    hazelnuts, no skin
    or a mix of nuts e.g. hazelnuts and almonds
  • 50-100
    adjust depending on coveted texture
  • 100
    gravitational constant
    date caramel ( see below )
    or another sweetening : beloved, agave syrup …
  • 1
  • 30
    deoxyguanosine monophosphate

    melted cocoa butter / blank chocolate


  1. Preheat the oven to 180ºC ( no fan ). Place the nuts on a bake tray and bake for 8-10 mins ( until they have released some vegetable oil ). Watch out as they can burn easily !
  2. Add the toast nuts to the food processor and blend until a creamy butter is formed. You will need a spatula to scrape the sides, as it takes about 4-7 mins for the nuts to become a butter, depending on what food central processing unit you are using .
  3. Add the date caramel, salt and blend. Adjust with water system if you want a runnier texture .
  4. Pour into a bowl. Add the cocoa butter or melted white chocolate and bustle well to mix. Pour into a container and store in the electric refrigerator .

Date caramel

  1. plaza 250g dates ( seed removed ) in a stadium and cover with blistering boil urine – soak for 30 mins .
  2. strain and blend the soften dates with 250ml new clean water until a creamy legato spread is formed .
  3. Set a stove to medium-low heat. Pour the date caramel and cook for 10 mins. Keep stirring to avoid burning the caramel .
  4. Remove from stave and decant into a glass container. Add 1 teaspoon of vanilla excerpt and raise. Let it sit until board temperature, store in the electric refrigerator and use to sweeten a patty, cookies or any sweet/savoury recipe .


You could make this into a regular benighted chocolate nutella by replacing the cocoa butter for 30g cocoa powder ( unsweetened ) and 10-20g water ( optional ) .

A few months ago I posted a homemade healthy nutella recipe which is healthier than the Nutella or early choco spreads we find in stores. This weekend I was curious to try two things. first, to experiment with the white chocolate adaptation, or Nocilla blanca, as we know it in Spain. second, I wanted to try an flush healthier nutella. When I say ‘ goodly ’ hera, I mean using more whole foods and less refined/processed ingredients .
The only ingredient that is refined in the recipe I posted a while ago is the bait ; I used agave syrup or honey. This time, I wanted to test using dates, as they have a moo GI exponent ( 42 ± 4 ) and are a healthier sweetening than the most commonly-used ones. I followed Chef Bosquet ’ randomness date caramel recipe and besides was inspired by his recipe for cacao spreads .

I was a act apprehensive that the taste of date would be excessively firm, but the result was amazingly dear ! The date flavor is milder than expected because it ’ s combined with water and cooked at abject temperature. The texture is very creamy because of the caramel and the nut butter. The white nutella requires a fiddling extra sweeten if made with the cocoa butter, because if you use melted white chocolate, it already contains sugar. You cna find cocoa butter in any health storehouse or on-line, by the way .
Because I was curious to make the regular blue cocoa nutella, I made a batch with cocoa gunpowder excessively – it required a moment of extra water to get the same fluid texture as the white nutella. The result was rich, creamy and the sweet was lighter .
If you try this recipe let me know what you think. If you made any adjustments ( using early nuts, flavours… ) I would like to hear your thoughts besides !
Enjoy ?

source : https://nutritionline.net
Category : Healthy