Crema Di Nocciole – Homemade Hazelnut Cream Recipe
This crema di nocciole recipe was first published on 13th March 2025.
They say that homemade food tastes better, and we can’t help but agree! This delicious crema di nocciole recipe is the perfect way to enjoy your supermarket hazelnut cream in a more ‘healthy’ way. I mean, for sure, there’s less sugar and it’s free of preservatives than the product you buy at the supermarket, so it’s a win-win, am I right?
And what not to love about crema di nocciole when it’s such a versatile spread and doubles up as the perfect dessert filling? Hazelnuts have been one of my favourite nuts since I was a kid, so we do go way back! You know we have a thing for delicious spreads, like this pistachio cream, this almond cream and this is only reinforcing our love for them!
Before we dive into this hazelnut cream recipe though, let’s see how and why these delicious buttery nuts are great for you.
What are hazelnuts? And are hazelnuts good for you?
Hazelnuts are tree nuts primarily grown in Turkey, Italy (like the piedmont hazelnuts), Spain and United States. Enveloped in a hard shell, they have a rich buttery flavour, they are rich in nutrients and have a high content of protein, fats, vitamins and minerals.
Their versatility of use is amazing as you can eat them raw, toasted or ground in a paste (like our crema di nocciole), used for non-dairy milk, in baking and confectionery and used in plenty of recipes or as snacks. Hazelnuts are:
- rich in healthy fats: high in monounsaturated and polyunsaturated fats, which are great for heart health and help reduce bad cholesterol (LDL) while increasing good cholesterol
- source of vitamin E: protects cells from damage, supports skin health, and boosts the immune system
- packed with fibre: aiding digestion and promoting gut health
- packed with antioxidants: proven to help decrease blood cholesterol, inflammation and help with heart health and possibly cancer. They are best eaten raw and unroasted to get the highest antioxidants content.
- high in protein: they are an amazing source of plant based protein and making them a great addition to a healthy diet.
- support brain health: healthy fats + vitamin E + antioxidants may help improve cognitive function.
- rich in minerals: like magnesium, copper and manganese which can help with bone health, energy and wellness. (Healthline)
- easy to add to your diet: hazelnuts are easy to add in the many forms they come, from salad toppers to eating them raw, as dessert fillings or as non dairy milk to mention some.
Hazelnuts are a powerhouse of benefits, but as usual, you should eat them in moderation mostly if you are following a specific diet as they are high in calroie. Moreover, hazelnuts are like most nuts, something a lot of people are allergic or intollerant to.
What is crema di nocciole?
Crema di nocciole is a delicious hazelnut cream or spread that you can use in plenty of ways. From dessert fillings, to spreading on toast or on crepes. This versatile cream is made out of hazelnuts, chocolate, cocoa powder, seed oil, brown sugar and vanilla extract, making it the best swap to supermarket hazelnut cream.
What ingredients do I need to make crema di nocciole?
Luckily enough, this hazelnut cream recipe doesn’t require that many ingredients and most probably everything is already in your pantry, which is a win win as usual! To make crema di nocciole you will need:
- hazelnuts: the main character of this recipe, called nocciola in Italian. We only used raw hazelnuts instead of roasted hazelnuts which is what usually recipes call for. But you can roast them if you prefer.
- brown sugar: adds a hint of molasses and gives the hazelnut a caramel like sweetness to balance the bitterness of dark chocolate and cocoa.
- bitter cooca: enhances the chocolate side of the cream and brings out more the nuttiness of the hazelnuts.
- seed oil: chose a neutral oil like sunflower oil (what we used) or grapeseed oil to help blend the hazelnuts and chocolate into a smooth hazelnut cream. Do not use extra virgin olive oil as it might be too overpowering.
- dark chocolate: adds richness and depth, making this crema alle nocciole even more indulging.
- milk chocolate: softens the bitterness of dark chocolate.
- vanilla extract: enhances the flavour of the hazelnut cream, tying all ingredients together.
How do I make crema di nocciole?
In a food processor, start by adding all your hazelnuts and grind them until they are a fine powder. (depending on the food processor you have, this step might take a bit longer. We ground ours for around 3-5 minutes).
Then to the same food processor, add the seed oil, brown sugar, cocoa powder and vanilla extract and blitz again until everything is well incorporated.
In the meantime, in a heatproof bowl over a pot of simmering water, melt the dark and milk chocolate together. If you don’t want to use the double boiling method, just gently microwave your chocolates in 30-second intervals and stir each time.
When the two mixtures are ready, add the hazelnut cream to the chocolate and mix everything well until the mixture is smooth and glossy. For an extra smooth texture, you can put the mixture again on top of the simmering water and let the sugar crystal dissolve completely.
Pour the crema di nocciole into jars and let it cool completely to room temperature. You can store it in the fridge for up to ten days or at room temperature. When in the fridge, the hazelnut spread recipe will firm up, it’s completely normal. Enjoy your hazelnut cream on toast, as a filling for your desserts or by the spoon!
How long can I keep this crema di nocciole for?
You can keep this hazelnut cream for up to ten days either in the fridge or at room temperature in a jar or airtight container. Make sure that if it’s too hot inside, refrigerate just to be extra sure.
Can I make this crema alle nocciole vegan?
Absolutely! This hazelnut cream spread is so easy to turn vegan! Instead of using milk chocolate, just up the dark chocolate to 240 g. Everything else can stay as it is! If you have more of a sweet tooth you might want to add just a bit more sugar to balance out the bitterness of the chocolate and cooca or just go for a lower percentage of dark chocolate. You can follow the same exact process and will end up with the most delicious homemade vegan hazelnut cream!
What are some hazelnut cream uses?
We hinted since the beginning that this crema di nocciole e cacao is so versatile and uses for it are endless, so let’s check some out:
- spread on toast or brioche – a classic and probably the easiest way to enjoy this delicious hazelnut spread or filled as a pastry cream;
- swirled into oatmeal or overnight oats – whether you love your oats hot or cold, this can be a delicious add on for a rich nutty flavor;
- topped on pancakes or waffles – I am hungry just by thinking about it, this would make it an extra indulgent treat;
- mixed in yoghurt – stir it into plain yogurt for a creamy texture, add some berries and you will have a breakfast packed with goodies!
- cake, cupcake or dessert filling – use it as layers in cake or leave a delicious surprise inside your cupcake or muffins, or even some bigne;
- drizzled over ice cream – nothing beats some chocolate spread on ice cream right? Or even used as a base for hazelnut ice cream.
- swirled into brownies or cookie dough – we do love an extra tempting dessert and these would be the perfect combo for this crema di nocciole;
- dip for fruits – you know those fancy covered strawberries, well bring it up a notch with this hazelnut cream!
- granola & oat bars – who said healthy snacks have to be boring?
- hazelnut hot chocolate – stir a spoonful of this into hot milk and make it a date!
- hazelnut latte: who said that this should stop at hot chocolate? Perfect combo with coffee for an extra nutty midday drink;
- sandwiched between cookies like baci di dama or as a cookie with hazelnut filling;
- stuffed in french toast – you can never have enough french toast and this would take it to a whole new level!
Do you have any other sweet recipes to recommend?
We have plenty of Italian desserts and sweets to recommend:
- crema di caffe – when you are obsessed with creams, but this is like the perfect combo between cream and coffee,
- limoncello cream – okay this more of a drink, but it has a luscious texture you won’t be able to resist!
- tiramisu in a glass the easiest and most delicious Italian dessert for any coffee lover;
- frollini, easy and so scrumptious + add chocolate on top for an even more indulgent buttery biscuit;
- montebianco if you love chestnuts and sweets, this is the one to try;
- ciambelline al vino if you love wine and have a sweet tooth, this is the one;
- lemon sorbet just clean your mouth with something indulgent and tangy;
- torta paradiso recipe the softest cake on earth with a delicious cream filling;
- baked bigne filled baked pillows to indulge in and ask yourself why you haven’t tried them earlier;
- baci di dama mouth sized and most delicious for any hazelnut and chocolate fans!
- torta tenerina the most delicious and fudgy chocolate cake to have!
- vegan crostata nothing saves the afternoon merenda like crostata does!
Crema Di Nocciole – Homemade Hazelnut Cream Recipe
Ingredients
- 150 g raw hazelnuts
- 50 g brown sugar
- 15 g bitter cocoa powder
- 60 ml seed oil use a neutral oil like sunflower or grapeseed oil
- 180 g dark chocolate
- 60 g milk chocolate
- 1 teaspoon vanilla extract
Instructions
- In a food processor, start by adding all your hazelnuts and grind them until they are a fine powder wet mix.*
- Then to the same food processor, add the seed oil, brown sugar, cocoa powder and vanilla extract and blitz again until everything is well incorporated.
- In the meantime, in a heatproof bowl over a pot of simmering water, melt the dark and milk chocolate together. **
- When the two mixtures are ready, add the hazelnut cream to the chocolate and mix everything well until the mixture is smooth and glossy. For an extra smooth texture, you can put the mixture again on top of the simmering water and let the sugar crystal dissolve completely.
- Pour the crema di nocciole into jars and let it cool completely to room temperature. You can store it in the fridge for up to ten days or at room temperature.
- When in the fridge, the spread will firm up, it’s completely normal. Enjoy your hazelnut cream on toast, as a filling for your desserts or by the spoon!
Notes
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