Quick recipe: quick hazelnut cream made from just five ingredients

Vegan, sustainable, delicious
So creamy: quick hazelnut cream made from just five ingredients

Wonderfully creamy and full-bodied – perfect as a spread or simply spooned on its own

© carlosgaw / Getty Images

A hazelnut cream that melts in your mouth should not be missing on any breakfast table. With just five ingredients, you can make the popular spread yourself in a flash – incomparably aromatic, vegan and durable. The recipe.

Fine hazelnuts, chocolate that melts in the mouth and a consistency that can not be surpassed in terms of creaminess: nut nougat cream is pure pleasure – wide on hot toast, as a highlight in desserts and cakes or simply spooned on its own. Homemade, the topping is incomparably fine and full-bodied.

Sustainable enjoyment in a simple way

Pure and unroasted, the hazelnut tastes coarse and slightly bitter for some flavors, but when roasted it develops its full-bodied aroma and tastes intensely nutty – a tone that forms a wonderful symbiosis with special cocoa.

It is all the more sad that many industrially produced hazelnut spreads use only a fraction of hazelnuts. Instead, the corresponding products consist of a lot of sugar, palm oil, milk powder, emulsifiers and flavors. For the most part, they taste good, but they are neither nutritious nor sustainable. As a cheap raw material, palm oil is a popular choice in the industry to give the products their creamy texture. Since palm oil contributes to the loss of rainforest when grown, it would definitely be more sustainable to use locally grown fats such as rapeseed or sunflower oil.

All the better that we now make our hazelnut cream ourselves. With just five ingredients, the delicious alternative is on the breakfast table in no time, and is unbeatably creamy, vegan and sustainable – what more could you want?

Hazelnut cream made from just five ingredients

Of course, there are plenty of hazelnuts in the homemade nut nougat cream. In the first step, the fine kernels are processed into peanut butter. The nuts are roasted in the oven and then ground in a high-performance mixer. If you do not have a high-performance mixer, you can alternatively use ready-made hazelnut butter and mix it with other ingredients. For the creaminess, we use hazelnut oil. The high-quality vegetable oil is not only extremely nutritious, but also gives the topping a nice nutty tone. Alternatively, you can also use sunflower or rapeseed oil.

In addition to baking cocoa, coconut blossom sugar enters the cream – the sugar alternative has a very low glycemic index, so blood sugar levels barely rise and has also been declared the world’s most sustainable sugar by the UN. Fresh vanilla and a pinch also add flavor. With spices such as cinnamon, cloves or cardamom, you can also give the cream a very special taste and give it an individual touch. The homemade hazelnut cream is already ready – in a beautiful mason jar, it not only enriches the breakfast table at home, but is also perfect as an individual gift idea that will surely satisfy all tastes.

Recipe for a quick hazelnut cream


  • 400 grams of hazelnut kernels
  • 50 milliliters of hazelnut oil or an alternative vegetable oil (eg sunflower or rapeseed oil)
  • 1 vanilla bean
  • 4 tablespoons baked cocoa
  • 50 grams of coconut blossom sugar
  • 1 pinch of salt


  1. Spread hazelnuts on a plate. Roast in the oven at 180 degrees for about ten minutes. Remove from the oven, allow to cool and carefully remove the shell.
  2. Process the hazelnut kernels into peanut butter in a high-performance blender. To do this, chop the nuts at short intervals of five seconds. Scrape the puree from the sides of the mixer and press down as you go.
  3. Add the hazelnut oil and mix until you get a creamy consistency.
  4. Halve a vanilla bean lengthwise, scrape out the pulp with a knife and add the peanut butter.
  5. Stir in baking cocoa, coconut blossom sugar and salt.
  6. Pour the finished hazelnut cream into a clean jar with a screw cap and close.

Notice: The hazelnut cream can be stored in an airtight container in the refrigerator for several months. A sterile mason jar is important for this. Also, always use a clean spoon when using.

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