Best Substitutes for Nutella
Nutella brings three key elements to recipes: chocolate flavor (about 13% cocoa), hazelnut richness, and a smooth, spreadable texture from 50% sugar and 31% palm oil. The fat content sits around 30%, making it behave like a thick paste rather than a liquid. When substituting, you need to match both the flavor profile and the consistency. A swap that's too thin will make dough sticky. One that's too thick won't spread or incorporate properly. The sweetness level matters too since Nutella contains more sugar than most nut butters.
Best Overall Substitute
Chocolate hazelnut spread from any brand at a 1:1 ratio. Store brands like Great Value or Kirkland match Nutella's texture and sweetness within 5% and cost 30-40% less. The flavor difference is minimal in baked goods where other ingredients dominate.
All Substitutes
Store-brand chocolate hazelnut spread
1:1 by volumeMost store brands copy Nutella's formula closely, with sugar content between 50-55% and similar palm oil ratios. Trader Joe's version has slightly more hazelnuts (15% vs 13%), giving it a nuttier taste. Costco's Kirkland brand matches Nutella almost exactly but comes in larger jars. The texture spreads identically and melts at the same temperature (95-100F).
Homemade chocolate hazelnut spread
1:1 by volumeBlend 2 cups roasted hazelnuts, 1/4 cup cocoa powder, 1/3 cup powdered sugar, 2 tablespoons neutral oil, and 1/4 teaspoon salt until smooth (8-12 minutes in a food processor). The texture will be slightly grainier than commercial versions but the flavor is more intense. Store covered for up to 2 weeks at room temperature.
Peanut butter mixed with melted chocolate
3/4 cup peanut butter + 1/4 cup melted chocolate replaces 1 cup NutellaMix smooth peanut butter with melted milk or dark chocolate while the chocolate is still warm but not hot (under 100F). The ratio gives you similar sweetness and fat content. Natural peanut butter works better than stabilized versions because it blends more smoothly. The flavor shifts from hazelnut to peanut but the texture remains spreadable.
Almond butter with cocoa powder
3/4 cup almond butter + 2 tablespoons cocoa powder + 2 tablespoons powdered sugarRaw almond butter has 50% fat content, close to Nutella's total fat. Adding cocoa powder and sugar brings the flavor profile closer without changing the spreadable texture. Mix thoroughly to avoid cocoa powder clumps. The result is less sweet than Nutella but richer in almond flavor. Add 1 tablespoon honey if you need more sweetness.
Sunflower seed butter with chocolate chips
3/4 cup sunflower butter + 1/4 cup mini chocolate chips, melted and mixedSunflower seed butter has similar fat content (55%) and consistency to nut butters but avoids tree nut allergies. Melt mini chocolate chips in 15-second microwave intervals and stir into room temperature sunflower butter. The mixture stays spreadable and provides chocolate flavor without hazelnuts. Taste is earthier than Nutella but works in most applications.
Chocolate frosting thinned with oil
3/4 cup chocolate frosting + 2-3 tablespoons neutral oilStore-bought chocolate frosting is too thick to substitute directly but adding oil creates spreadable consistency. Use vegetable or canola oil, not olive oil which adds flavor. The sugar content matches Nutella better than most alternatives (around 45-50%). Mix oil gradually until you reach Nutella-like thickness. Works immediately, no setting time needed.
Tahini with chocolate syrup
2/3 cup tahini + 1/3 cup chocolate syrupTahini (sesame seed paste) has 59% fat content and natural nuttiness that mimics hazelnuts. Chocolate syrup adds sweetness and chocolate flavor without making the mixture too thin. The combination stays spreadable at room temperature and provides similar richness. Taste is slightly more bitter than Nutella but works well in baked goods where other flavors balance it out.
Cashew butter with cocoa and maple syrup
3/4 cup cashew butter + 2 tablespoons cocoa powder + 2 tablespoons maple syrupCashew butter is naturally sweeter and creamier than other nut butters, making it closer to Nutella's smooth texture. The 55% fat content matches well. Maple syrup adds sweetness while cocoa powder provides chocolate flavor. Mix thoroughly to eliminate grittiness. The result is less intensely chocolate than Nutella but spreads beautifully and works in most recipes.
How to Adjust Your Recipe
When using thinner substitutes like chocolate syrup mixtures, reduce other liquids in the recipe by 1-2 tablespoons per cup of substitute to maintain proper dough consistency. For thicker alternatives like pure nut butters, warm them to 80-90F before mixing to ensure even distribution. In no-bake recipes, chill mixtures with oil-based substitutes for 30 minutes longer than you would with Nutella since they set more slowly.
Baking temperatures stay the same, but check doneness 2-3 minutes earlier when using homemade substitutes since they may brown faster. For filled pastries, use 20% less substitute than the recipe calls for Nutella to prevent leaking during baking.
When Not to Substitute
Professional pastry work requiring exact consistency and flavor can't accommodate substitutes. Nutella's specific melting point and flow properties matter in applications like filled croissants or layered desserts. Recipes designed around Nutella's unique balance of chocolate and hazelnut (like Nutella macarons) will taste noticeably different with any substitute.
Commercial production also relies on Nutella's stability and shelf life, which most homemade alternatives can't match. If you're making treats for someone with severe nut allergies, even nut-free facilities that process Nutella may not be safe enough.
Frequently Asked Questions
Can I make Nutella substitute without nuts?
Yes, mix 3/4 cup sunflower seed butter with 1/4 cup melted chocolate chips and 1 tablespoon powdered sugar. Sunflower butter provides similar fat content (55%) and creamy texture without tree nuts or peanuts. The flavor is earthier but works in 90% of recipes calling for Nutella. Store covered at room temperature for up to 1 week.
How much chocolate should I add to peanut butter to replace Nutella?
Use 3/4 cup smooth peanut butter mixed with 1/4 cup melted milk chocolate for every 1 cup of Nutella needed. Melt chocolate to 90-95F, then stir into room temperature peanut butter until smooth. The mixture will be slightly less sweet than Nutella but spreads the same way. Add 1 tablespoon powdered sugar if you want more sweetness.
Does homemade chocolate hazelnut spread work the same as Nutella?
Homemade versions work at 1:1 ratios but have grainier texture since home food processors can't achieve the same smoothness as commercial equipment. Process 2 cups roasted hazelnuts with 1/4 cup cocoa powder and 1/3 cup powdered sugar for 10-12 minutes. The flavor is more intense but the texture is less refined. Best for rustic baking, not smooth applications.
What's the closest store-bought alternative to Nutella?
Trader Joe's Cocoa Almond Spread matches Nutella's sweetness level (about 50% sugar) and has similar spreadability. It uses almonds instead of hazelnuts but behaves identically in recipes. Costco's Kirkland brand is nearly identical to Nutella but comes in 26.5-ounce jars versus Nutella's 13-ounce standard size. Both work at exactly 1:1 ratios.
Can I use Nutella substitutes in no-bake recipes?
Most substitutes work but set differently. Oil-based mixtures (like tahini with chocolate syrup) need 30-45 minutes longer chilling time to firm up compared to Nutella's 15-20 minutes. Nut butter mixtures set faster, usually within 10-15 minutes. Homemade versions with added oil may never set as firmly, so add 2 tablespoons less liquid to compensate.