Indulge in the rich, creamy goodness of this vegan gianduja chocolate spread, crafted without any added sugar or oil. This delectable treat combines smooth vegan dark chocolate with velvety hazelnut butter for a guilt-free, luxurious experience. Perfect for anyone seeking a healthier twist on a classic favorite!

What is gianduja

Gianduja paste was created in Turin in 1806 by local confectioners looking for a way to reduce the cocoa content in chocolates without affecting the flavor. This was due to the steep rise in cocoa prices, caused by a shortage after Napoleon Bonaparte banned imports of it from the United Kingdom and its colonies. The confectioners decided to mix what little cocoa powder they had with the paste obtained by grinding local hazelnuts (known as Tonda Gentile delle Langhe), growing in the area now mostly famous for its fine wines. The result was an intense, velvety paste and an instant hit with the locals.

Gianduja vs Nutella

If you love Nutella, then you have gianduja to thank for it.

When comparing gianduja to Nutella, the two spreads might seem similar at first glance since both feature chocolate and hazelnuts. However, there are significant differences in their ingredients and production.

Gianduja is known for its high-quality ingredients, typically containing a higher percentage of hazelnuts and real chocolate. Nutella, on the other hand, includes more sugar and palm oil, along with a lower concentration of hazelnuts. This results in a sweeter taste for Nutella, which is designed for mass appeal, while gianduja offers a more balanced and authentic flavor, often prized by chocolate purists.

Nutella, which was introduced in the 1960s by the Ferrero company, is essentially a mass-produced, modern version of gianduja but with more processed ingredients and a focus on cost-effectiveness. If you're looking for a spread that is rich in flavor and natural ingredients, gianduja is the healthier, more traditional choice.

Gianduja ingredients

To make gianduja, we need just a few simple, high-quality ingredients:

Hazelnuts: Roasted and finely ground to create a smooth, nutty paste.
Dark Chocolate: For a richer, less sugary flavor, high-percentage cocoa dark chocolate is used. I recommend Lindt 70% for this recipe, as it has the perfect sweetness balance.

hazelnuts and dark chocolate on a table.

How to make the vegan gianduja chocolate spread

Prepare the Hazelnut Butter

The first step in making vegan gianduja is to create your own hazelnut butter.

Begin by roasting raw hazelnuts at 350°F (175°C) for about 20 minutes.
Once roasted, remove the skins by rubbing them in a clean kitchen towel.
Transfer the hazelnuts to a blender and blend until smooth and creamy.

roasted hazelnuts in a small blender container.

hazelnut butter in a small blender container.

Note: The quantity in the recipe is for a small portion therefore, I am using ascent extension container from Vitamix. If you use the normal container, you need to increase the amount of hazelnuts to at least 450g (3X) of roasted hazelnuts for the best results. I do not recommend the food processor as it takes a lot of time, and the hazelnut butter will not have the same creamy consistency.

Melt the dark chocolate

Prepare a bain-marie by placing a heatproof bowl over a pot of gently simmering water. Ensure the bowl does not touch the water.
Add the dark chocolate to the bowl, stirring continuously until fully melted.

Combine hazelnut butter with melted dark chocolate

Transfer the hazelnut butter to the bowl with melted chocolate.
Stir the melted dark chocolate and hazelnut butter until the mixture is well combined and smooth.

melted dark chocolate and hazelnut butter in a bowl as ingredients for vegan gianduja chocolate spread.

mix of hazelnut butter and melted dark chocolate in a bowl.

Transfer the Gianduja chocolate spread in an air-tight glass container and enjoy.

vegan gianduja chocolate spread with dark chocolate in a small glass container on a table.

Enjoying this healthy gianduja chocolate spread

Now that you’ve made your vegan gianduja chocolate spread, there are many ways to enjoy it. Spread it on toast, drizzle it over fruit, or even use it as a ganache or filling for pastries or desserts.

The natural sweetness from the hazelnuts and the richness of the dark chocolate makes it satisfying while also providing healthy fats, antioxidants, and nutrients. This spread can be stored in an airtight container for up to two weeks, though it’s likely to disappear much sooner!

Final Thoughts

Gianduja is a timeless treat with a rich history and a decadent, nutty flavor. Making your own vegan version allows you to enjoy a healthier, cleaner version of this Italian classic. Whether you use it in desserts or as a simple snack, homemade gianduja is a delicious way to enjoy the goodness of chocolate and hazelnuts. Plus, knowing the difference between gianduja and Nutella helps you make more informed choices when selecting a chocolate spread—choosing one with fewer processed ingredients and more nutritional benefits.

Give this homemade vegan gianduja recipe a try, and you’ll never look back!

If you like this healthy Gianduja chocolate recipe, give it a rating and review it below! And, of course, tag me for the remake on Instagram

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vegan gianduja chocolate spread in a small glass jar.

Vegan gianduja chocolate spread with dark chocolate

5 from 1 vote

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Prep Time 15

Cook Time 20

Total Time 35

Course Dessert, dip, dips and spreads, Snack

Cuisine Italian

Servings Tablespoons

Calories 110 kcal

Equipment

1 powerful blender Vitamix or equivalent

Ingredients

150 g Hazelnuts
100 g Dark chocolate I use Lindt 70%

Instructions

Roast the hazelnuts for the hazelnut paste:

Preheat your oven to 175°C (347°F)
Spread the hazelnuts evenly on a baking sheet and roast for 20 minutes, or until they are golden brown and fragrant.

Skin the Hazelnuts:

Once roasted, transfer the hazelnuts onto a clean kitchen towel.
Rub the hazelnuts vigorously in the towel to remove most of the skins.

Prepare the Hazelnut Butter:

Place the skinned hazelnuts into a high-speed blender, such as a Vitamix.
Blend on high until the nuts break down into a smooth, creamy hazelnut butter.

Melt the Dark Chocolate:

Prepare a bain-marie by placing a heatproof bowl over a pot of gently simmering water. Ensure the bowl does not touch the water.
Add the dark chocolate to the bowl, stirring continuously until fully melted.

Combine and Create the Gianduja chocolate spread:

Transfer the hazelnut butter to the bowl with melted chocolate.
Stir the melted dark chocolate and hazelnut butter until the mixture is well combined and smooth.

Notes

Please take a look at the photos above for the steps.

Choose chocolate with a cocoa content of no more than 70% for the best taste and texture. Chocolate with a higher percentage of cocoa can result in a more bitter spread, which might necessitate additional sweeteners to achieve the desired flavor balance. Choosing the right chocolate is crucial for ensuring your gianduja spread is delicious and satisfying.

If you store the gianduja spread in the refrigerator, be aware that it will thicken and become more solid. To regain its smooth, creamy consistency, simply allow it to sit at room temperature for about 30 minutes before using. This will make it easier to spread and enjoy!

For added convenience, you can store the gianduja spread in an airtight container to keep it fresh and preserve its flavor. If you prefer a sweeter spread, consider adding a small amount of maple syrup or agave nectar to taste.

This gianduja chocolate spread is versatile and can be used in a variety of ways—spread it on toast, swirl it into oatmeal, or use it as a filling for pastries. For a unique twist, try incorporating a pinch of sea salt or a splash of vanilla extract to enhance its flavor profile.

Nutrition

Calories: 110kcalCarbohydrates: 5gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.002gCholesterol: 0.2mgSodium: 1mgPotassium: 124mgFiber: 2gSugar: 2gVitamin A: 5IUVitamin C: 1mgCalcium: 17mgIron: 1mg

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