A new year, a “better” you. Isn’t that what a new year means? Hmm… I’ve never been a New Year’s Resolution kind of girl. I get it, though. It’s clearly a convenient time to hit the reset button and make positive changes. Have you considered a change in your favorite, processed foods, as in making them in a “healthier”, more sustainable way? I’m not referring to a diet change, but I am drawing attention to the ingredient lists of your favorite, staple, processed foods. Take Nutella, for example, have you ever looked at the ingredient list? Try your hand at a homemade hazelnut spread, a great Nutella alternative.
A Little Nutella History
Hazelnut spread, commonly called Nutella, has become a world-wide sweet sensation, particularly in the last 20 years. It has been around since the 1920s, almost a hundred years, thanks to an abundance of hazelnuts in the Piedmont region of northwest Italy. At that time, people didn’t know what to do with them. So, Pietro Ferrero, an Italian baker, created the “pastone”, a chocolate and hazelnut paste (cocoa and hazelnuts only) that was a perfect snack to eat with bread. Now days, you can find his sweet, modern Nutella version in 160 countries (as of December 2021) and counting.
Nutella in My Heart
My love of hazelnut spread (Nutella) started in France during the first of many trips and living as a university student in the 1990s. It was unlike any “chocolate” I had ever eaten. Nutella to Europeans was/is like peanut butter to Americans. For the love of chocolate, I thought Europeans were sitting on a gold mine. I mean, I would’ve taken Nutella any day over peanut butter! My discovery of Nutella was during a time before it became readily available in the U.S. It really was that coveted, sweet treat Americans brought back from Europe in their suitcases, at least I did.
My Homemade Nutella Alternative Inspiration
In looking at the ingredient list on a jar of Nutella, I was surprised at the order of ingredients knowing the list was in order of prominence in the recipe. Then, I wondered how this product with “7 carefully selected, high-quality ingredients” could be a good breakfast option (primarily for kids) with THESE ingredients… in THIS order. Granted, the Nutella website mentions Nutella as a “special breakfast”. You know, it’s not the 1980s when sugar cereals were all the rage. Surely, parents can see through this, right? Well, reality is… probably not. You have to take the time to read the ingredient label and understand what it means. And to be honest, is this a problem worth caring about when there is so much going on? Besides, a little Nutella now and then won’t hurt, right? Regardless, I think we can do better. So, I said to myself, “There must be a cleaner, healthier, more sustainable, yet just as satisfying version.”
My First “Cleaner” (really not, though) Discovery was NOT Homemade
A while back, I discovered (lucky 50% off sale) a gluten-free, dairy-free hazelnut spread from Italy called Valsoia. I was completely shocked at how good it was. Unfortunately, it is normally very expensive ($12.90 versus Nutella’s $3.99) and still has similar ingredients. In comparing Valsoia to Nutella, my best description is that Nutella is the fast-food version of hazelnut spread while Valsoia is the sit-down, classy, restaurant version. No comparisons in my book as to which tastes better. But, I won’t discount Nutella; after all, it’s the most popular, preferred brand worldwide.
Ugh! Too Expensive and Still Too Processed
Once I realized how good Valsoia was and expensive, I knew I had to figure out how to make a homemade version that was just as good. After looking at the ingredients, similar to Nutella, it was clear I could make my own. My version has ingredients you likely already have in your pantry, minus the hazelnuts. However, you can use any nut in this recipe and still get a good tasting chocolate, nut spread.
Processed Foods from Scratch?
While this post focuses on making your own hazelnut spread (Nutella alternative), the bigger picture is to become aware of the ingredients in our favorite, processed foods. Maybe we should be asking ourselves why we eat them, and why aren’t we making them from scratch (unless you already do)? Spoiler alert, go ahead and eat them, but maybe we should make them from scratch, particularly those foods we eat routinely. In most cases, they are much easier to make than you might think and require very few ingredients. In fact, the internet is flooded with recipes for making homemade Pop Tarts and Twix candy bars, for example. Seriously!
Why Scratch Baking/Cooking/Preparation?
I began making our favorite processed foods and treats from scratch years ago. It started with nut milk because I didn’t know half the words in the ingredient list and my goal was to eat less processed foods on a daily basis. That led to making my own nut butters, granola bars, mixed spices, crackers, and so forth. Recently, it has been Nutella. Though Nutella is not a sweet treat we often eat in my household, it is commonly eaten by many routinely. I think it’s a great simple and easy food item to start with, when it comes to making from scratch go-to processed foods in a sustainable, “healthier”, yet satisfying way.
But Hazelnuts are Good for You, Right?
Well, in theory “yes”, but by themselves and in moderation. However, Nutella, for shelf-life reasons and our evolved sugar and fat cravings, contains more than 50% sugar, palm oil, dairy, soy, and synthetic vanilla. Hazelnuts are just a small portion (only 13%) of the spread. Eating this treat occasionally is fine, but this spread has become a staple in many of our diets. Having said that, an RD (Registered Dietitian) friend once said, “The more you learn about nutrition, the less food you feel can be a part of a healthy diet.” I understood that to mean… “Eat (whatever) in moderation.” Unfortunately, as a society, we are NOT doing this. In general, I think our quick, come-and-go, get in-and-out, drive-through culture has done nothing but… “Eat in excess”, particularly in preservatives (sugar, fat, and sodium) that we have come to crave and even think we need (in excess, I mean). After all, aren’t we supposed to listen to our bodies and eat what we think it needs?
Taste Bud Evolution
There has been a taste bud shift over the past 50-70 years due to the additional sugar, fat, and salt preservatives found in processed foods to obtain a longer shelf life. I think World War II was sort of the catalyst for this processed food spike. During the war, canned milk and meats were needed. After WWII, there was an economic boom in conjunction with a baby boom. HA! Busier families needed more time in a day with more women beginning prominent, professional lives outside the home. We can’t forget the ongoing need for shelf-sustainable foods in food desert areas and countries where fresh is still difficult to come by. Since then, our bodies have come to crave these additional, yet unnecessary, sugars, fats, and sodium. Thus, we tend to gravitate towards these store-bought processed foods (cookies, crackers, chips, cakes, sauces, condiments, dips, etc.). Another friend of mine once said, “You crave what you eat.” I know this to be true from personal experience!
Eating 3 Square Meals a Day Isn’t Traditional
Before the industrial revolution, workers’ rights for routine breaks, and the general need for a noon snack, three meals a day were uncommon. People ate when they could eat. Our bodies were designed to store those important macronutrients like fat, carbohydrates, and protein to sustain us during those many hours, even days, when food wasn’t accessible. With sedentary lifestyles and readily accessible food we’ve been accustomed to since the early 20th century, we’ve become dependent on eating whatever and whenever we want. The extra calories (resulting primarily from sugar, fat, and protein), our cultural, social norm of eating three large square meals a day (with super-size portions and snacks), and a lack of movement are some commonsense reasons to explain the obesity epidemic in the world today.
Yeah, So?
The point of this long, multifaceted explanation is just a reminder to look at the food labels of your favorite, processed foods. Can you actually eat what you want without the health downsides of preservatives that come with it? The answer is “yes”, in moderation, of course. However, why not take small steps to make some of those foods from scratch? Why not start with homemade nut butters, granola bars, and homemade hazelnut spread using my recipe below? The best part of making your food from scratch is that YOU control the amount of sugar, fat, and sodium in the recipes.
Homemade Hazelnut Spread Ingredient Breakdown COMPARED to Nutella
Check out the differences in ratios of each ingredient. While Nutella has a “secret” recipe, due to lawsuits (in the U.S.), the Ferrero company has released some information related to their ingredients. My personal jar pictured below has the following ingredients listed in order of prominence in the product. The percentages in the chart below are some I found from an Italian Nutella label. Keep in mind that the percentages below are slightly off due to the other, very minor ingredients such as salt (my version), vanilla (or vanillin a synthetic vanilla), and soy emulsifier (Nutella version). Nevertheless, the first three ingredients are pretty good predictors of the prominent flavors (and significant product quantities) in both products.
| Homemade Hazelnut Spread | Approx. Percentage % (calculated by weight in grams) | Nutella Hazelnut Spread | Approx. Percentage % (acquired from an Italian Nutella food label) |
| hazelnuts | ~46% | sugar | ~56% |
| powdered sugar | ~31% | palm oil | ~19% |
| cocoa powder (or cacao) | ~12% | hazelnuts | ~13% |
| neutral oil (avocado) | ~11% | skim milk | 6-7% |
| cocoa | 5-6% |
Homemade Hazelnut Spread Ingredient Calculations
I calculated the homemade hazelnut spread by weighing each ingredient in grams. After calculating the total mass in grams, I divided each ingredient’s total gram weight by the total recipe weight. That gave me the percentage amount I reported in the chart above. See the Taster’s Perspective below for the comparisons in flavor and texture of both products.
Potential Health Benefits of Hazelnuts
In case you’re wondering, hazelnuts have great health benefits. Keep in mind, as with most nuts and seeds, they are high in healthy fats, so eat responsibly. 😉 Here’s the quick breakdown.
- Lots of vitamins, minerals, and nutrients: manganese, copper, vitamin E, vitamin B6, folate, potassium, zinc, omega-3, -6 & -9 fatty acids, protein, & fiber for good bowel movements 😉
- Antioxidants: Hazelnuts with skin on contain a healthy number of antioxidants.
- Cardiovascular benefits: several controlled clinical trials found that an intake of 29 -69 grams of hazelnuts per day for 28 – 84 days showed a significant decrease in total cholesterol and LDL cholesterol
Cocoa Powder Versus Cacao Powder, Differences?
Yes, there are differences, and each serves a different purpose. I used cacao powder in my recipe mainly because that is what I keep on hand. However, of the two, cocoa powder is likely the preferred, most found ingredient in the pantry. In general, cocoa powder is sweeter and better for baking. Cacao powder is a little stronger, less processed, and maintains more of the nutrients. Ultimately, in cooking and baking, use the suggested cocoa or cacao ingredient in the recipe as the different acid in each can affect the recipe’s outcome. For this hazelnut spread recipe; however, use what you have.
- Cocoa powder: the ground up powder is from roasted and fermented beans processed at a high temperature that reduces its nutritional value. Acid is often added to reduce the bitterness and make it more soluble when added to liquids in cooking and baking.
- Cacao powder: the ground up powder is from raw, unroasted (but fermented) beans including all parts of the bean and processed at a low temperature to maintain its nutritional value and traditional bitter flavor.
Homemade Hazelnut Spread Recipe
Given all the information on Nutella and hazelnuts, let’s move into the homemade hazelnut spread recipe. There are six ingredients. These ingredients are listed in order of prominence in the recipe. Hazelnuts are the star followed by sugar and cocoa. The list includes hazelnuts, powdered sugar, cocoa powder, a neutral oil (like canola or avocado, but hazelnut would be great), vanilla, and salt.
Roast the Nuts
This recipe comes together very quickly. It’s a lot like making homemade nut butter. It’s all about roasting the nuts, processing them, and adding the ingredients. That’s it! From start to finish we’re talking 20 minutes, tops!
I find roasting the nuts really brings out the oils and adds flavor to the spread. Preheat the oven or toaster oven to 350˚F (177˚C). Spread 170 grams (1¼ cup) of plain, raw, whole hazelnuts in a single layer on a dry roasting pan. Roast for 6-10 minutes. Check at 6 minutes to ensure they aren’t burning. Remove them when they turn brown, and smell roasted.
Process the Nuts
Add the warm nuts to a food processor or blender. Blend until the nuts are smooth and creamy. You’ll see them go through several stages. First, they will become (stage 1) crumbly (small pieces). Then, they turn to a (stage 2) powder. After that, you’ll see a (stage 3) clumpy paste (small ball mass). Finally, the mixture will become (stage 4) smooth like peanut butter. Blend through all the stages until you reach that smooth, very creamy (peanut butter) consistency. This will take about a total of 10 minutes.
add warm nuts to processor Stage 1: crumbly (pieces) Stage 2: powdery Stage 3: clumpy Stage 4: smooth very creamy
Add Remaining Ingredients
To the creamy hazelnut mixture, add all remaining ingredients to include 112 grams (1 cup) of powdered sugar, 45 grams (½ cup) of cocoa powder, 40 grams (3 tbsp) of oil, 1 teaspoon of vanilla, and ¼ teaspoon of salt.
Blend All Ingredients Until Smooth
Blend all ingredients until the mixture is smooth and creamy like peanut butter. The mixture will return to the dry crumbly stage. Continue to blend through the stages again until the mixture returns to the creamy, nut butter stage. If the ball stage isn’t smoothing out after 2-3 minutes, add another ½-1 tablespoon more of oil and continue blending. It should smooth out within a minute or so.
Notice how thin the mixture is. The warm machine almost makes the mixture pourable. Once it cools, it will thicken some. The powdered sugar and oil keep the mixture soft and smooth.
back to crumbly back to clumpy beginning to smooth out needs a little more oil (1/2 tbsp) final product… smooth and almost pourable
Homemade Hazelnut Spread Final Product!
Check it out! Notice its smoothness, texture, and color. It’s a little darker than Nutella. The consistency will be similar once it cools.
How to Store Homemade Hazelnut Spread
Scoop the mixture into a jar or container and cover with a lid. Store it in the refrigerator for up to a week or so (if it lasts that long). 😊 I have actually stored mine as long as 2 weeks. Longer storage is not recommended, but it was fine for me. With the amount of nuts in this recipe, the oils can become rancid and need refrigeration.
Homemade Hazelnut Spread (Nutella Alternative) Final Thoughts
What a successful, easy, more sustainable way of making that favorite, processed food many of us love! The best part is that the homemade version tastes incredibly good and you can adjust the ingredients to fit your preferred flavors. If you would rather have a less sweet spread, decrease the sugar by half and add more as you see fit. You can use a liquid sweetener (like honey or maple syrup) instead of powdered sugar but be aware that an ingredient change could affect (good or bad) the overall flavor of the spread.
Baker’s Perspective
Easy peasy! The only “time” factors are roasting the nuts and the 8-9 minutes it takes to blend from the powdery stage to smooth. Keep in mind that hazelnuts are NOT cheap. I bought a large package from Amazon that will last me MANY hazelnut spreads. If you can’t find hazelnuts, they are too expensive for you, or you just don’t like them… no worries! Guess what? You can still make this spread using a different nut OR seed! The only difference is that the hazelnut flavor will become the flavor of the nut or seed you use. I’ve made this same recipe using almonds and it was fantastic! With a nut change, think of this recipe as a chocolate, nut spread… or nut butter with chocolate. Isn’t that the creamy version of a Reese’s cup? 😉
Taster’s Perspective
Taste test on!! Scott and I both tasted and compared the homemade version with Nutella. Overall, we both prefer the homemade version. Surprise! Nutella is very smooth and has a nice mouth feel. The homemade version is comparable. I have a sweet tooth, and nothing is too sweet for me, whereas Scott doesn’t care for a lot of sugar. Nutella is sweeter for him than he prefers, but we both thought the homemade version was sweet enough for me and not too sweet for him. WIN!! As an aside, my recipe is FULL of sugar, hence “healthier” in quotations, but you can totally decrease the sugar to fit your needs.
Hazelnut Spread Texture & Taste Comparison Chart
| Homemade Hazelnut Spread | Nutella Hazelnut Spread | |
| Appearance | “dark” chocolate- due to cacao powder and lack of dairy | milk chocolate- due to regular cocoa powder and milk |
| Texture | smooth & creamy | smooth & creamy (but fattier feel on tongue) |
| Prominent flavors | 1. hazelnuts 2. sugar (closely followed by) 3. cocoa (cacao powder is stronger & more bitter than cocoa) | 1. sugar 2. & 3. cocoa & hazelnuts (toss up) cocoa powder isn’t as strong as cacao powder |
| Sweetness factor | sweet enough for a sweet tooth (me); not too sweet for Scott | sweet enough for a sweet tooth (me); a little too sweet for Scott |
Check out my YouTube video on making homemade hazelnut spread with lots of commentary at the end and discussion. “Rich, Sweet, & Sustainable Homemade Hazelnut Spread: A Gluten-Free & Vegan Nutella Alternative“
Homemade Hazelnut Spread: A Gluten-Free & Vegan Nutella Alternative
Ingredients
- 170 g (1¼ cup) whole, raw, unsalted hazelnuts
- 120 g (1 cup) powdered sugar
- 45 g (½ cup) cocoa or cacao powder
- 40 g (3 tbsp) oil (hazelnut or neutral like canola or avocado) may need another ½-1 tbsp
- 1 tsp vanilla
- 1 g (¼ tsp) salt
Instructions
- Preheat the oven (or toaster oven) to 350°F (177°C). Spread nuts in a single layer on a dry baking sheet or roasting pan. Roast them for 6-10 minutes. Check at 6 minutes to ensure they aren’t burning. Remove them when they turn brown and smell roasted.
- Add the warm nuts to a food processor or blender and blend until the nuts are smooth and creamy. You’ll see them go through several stages: crumbly, powdery, a thick paste (clumpy ball) and finally smooth. Continue to blend through all the stages until you reach a smooth, very creamy (peanut butter) consistency. This will take several minutes (8-10 total). Stop the machine periodically and scrape down the sides of the bowl.
- To the creamy hazelnut mixture, add all remaining ingredients to include powdered sugar, cocoa powder, 3 tbsp oil, vanilla, and salt.
- Blend again until the mixture is smooth and creamy like peanut butter. The mixture will return to the dry crumbly stage. Continue to blend through the stages until the mixture returns to the creamy stage. If not, after a couple of minutes, add another ½ to 1 tbsp of oil. The machine will be warm, thus heating the mixture making it scoopable, almost pourable. Once the mixture cools, it will thicken.
- Scoop the mixture into a jar or container and cover with a lid. Store in the refrigerator for up to a week or so.
Video
Notes
Interested in some other recipes? Check these out.
Nutella Swirl Pumpkin Pie with Gingersnap Cookie Crust
Latin American Tres Leches Cake
Australian & New Zealand Pavlova
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.