Go Back
–+ servings
vegan gianduja chocolate spread in a small glass jar.

Vegan gianduja chocolate spread with dark chocolate

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!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert, dip, dips and spreads, Snack
Cuisine Italian
Servings 14 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
Keyword gianduja, gianduja chocolate, gianduja chocolate recipe, gianduja cream, gianduja ganache, gianduja hazelnut, gianduja ingredients, gianduja paste, gianduja recipe, gianduja sauce, gianduja spread, gianduja vegan, Gianduja vs Nutella, gianduja with dark chocolate, gianduja with hazelnut paste, hazelnut butter, hazelnut chocolate, hazelnut recipes, hazelnut spread, healthy gianduja, How to make Gianduja chocolate at home, how to make vegan gianduja, vegan gianduja, What is Gianduja, What is Gianduja and how is it made
Tried this recipe?Let us know how it was!