Hazelnut butter for plant-based desserts

Where it fits

In plant-based desserts, hazelnut butter is used to deliver creaminess, body and roasted-nut aroma without dairy. The natural fat profile helps build a smooth mouthfeel in applications where oat/soy/coconut bases may need flavor depth, improved texture, or better “finish” on the palate.

Typical products include vegan gelato and ice cream, dessert creams and fillings, praline-style layers, cookie and bar inclusions, nut-based spreads, chocolate-style coatings, and high-protein snack desserts. Hazelnut formats also perform well in clean-label recipes where manufacturers want to minimize additives while maintaining stability and consistent sensory outcomes.

In procurement terms, the main drivers are flavor consistency, particle control, viscosity management and oxidation resistance. We support manufacturers by aligning the right hazelnut format and processing level to your line: whole kernels for in-house roasting, blanched kernels for lighter color targets, controlled cuts for dosing and inclusions, and paste/flour for homogeneous mixes.

How to choose the right hazelnut format

Choosing the right input format is usually the biggest lever for performance. A simple rule: use paste when you want a homogeneous texture and predictable dosing, and use kernels or cuts when you want aroma control, crunch, or visible inclusions.

If you share your finished product target and processing steps, we can propose the best starting format and the specification checkpoints that matter most for your line.

Formulation & process notes (what typically drives success)

Plant-based dessert recipes vary widely, but the same technical themes repeat across projects: controlling particle size for smoothness, keeping the fat phase stable, and protecting aroma from oxygen, heat and light.

1) Smoothness and particle management

For hazelnut butter used as a base (not an inclusion), smoothness is largely a function of particle size distribution and refining time. If a product is perceived as “gritty,” the solution is usually a tighter particle spec, adjusted refining, or improved screening of fines. For inclusions, controlling dust/fines improves line hygiene and delivers more consistent dosing by weight.

2) Viscosity and dosing reliability

Hazelnut paste viscosity is affected by roast level, temperature, and natural oil release. If you pump or meter paste, define your operating temperature range and dosing method early. Many manufacturers standardize by warming paste gently for flow, while keeping oxygen exposure low during transfers (closed lines, minimal headspace).

3) Oxidation and shelf stability

Hazelnut aroma is sensitive: oxygen and heat accelerate oxidative notes and flatten roasted character. Long shelf-life programs typically combine fresh lots, oxygen-barrier packaging (vacuum or MAP), careful storage, and practical “first-in-first-out” handling. If you use roasted cuts as inclusions, barrier packaging becomes even more important because increased surface area oxidizes faster.

4) Clean-label stability expectations

Some customers want a “100% hazelnut” ingredient with no stabilizers, while others accept a defined approach to reduce oil separation. We can supply ingredients that match your philosophy—either strictly single-ingredient formats, or formats designed to work in formulations that include permitted stabilizers/emulsifiers on your side.

Typical specification markers

Below is a practical checklist used by procurement and QA teams for plant-based dessert ingredients. We align each item to your destination market, customer requirements, and processing level (kernels vs cuts vs paste).

Final values depend on product form and customer requirements. We share lot documentation with each shipment, and can align to your internal specifications and third-party testing approach where applicable.