Go Back

White nutella

The traditional nutella, but healthier. And white!

Author Silvia Cooks


  • 150 g hazelnuts, no skin or a mix of nuts e.g. hazelnuts and almonds
  • 50-100 ml water adjust depending on desired texture
  • 100 g date caramel (see below) or another sweetener: honey, agave syrup...
  • 1 pinch salt
  • 30 g melted cocoa butter / white chocolate


  1. Preheat the oven to 180ºC (no fan). Place the nuts on a baking tray and bake for 8-10 mins (until they have released some oil). Watch out as they can burn easily!

  2. Add the toasted 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 processor you are using.

  3. Add the date caramel, salt and blend. Adjust with water if you want a runnier texture. 

  4. Pour into a bowl. Add the cocoa butter or melted white chocolate and stir well to mix. Pour into a container and store in the fridge. 

Date caramel

  1. Place 250g dates (seed removed) in a bowl and cover with hot boiled water - soak for 30 mins. 

  2. Strain and blend the softened dates with 250ml new clean water until a creamy smooth paste 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 stove and pour into a glass container. Add 1 teaspoon of vanilla extract and stir. Let it sit until room temperature, store in the fridge and use to sweeten a cake, cookies or any sweet/savoury recipe.


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