Gianduja is a chocolate hazelnut spread similar to Nutella but with fewer things added. Historically Gianduja is a predecessor of Nutella. I’ve created a recipe for vegan Gianduja by basically just taking away two ingredients out of my vegan Nutella: vegan butter and vanilla powder. In this way you get more hazelnuts and more chocolate in the vegan Gianduja spread than you would in vegan Nutella.
You can use Gianduja as a spread on bread, as an ice cream flavour or as a filling for my vegan Baci bliss balls. Another option is to transform it into soft bites. To make little bites with Gianduja just freeze it for a couple of hours so that it gets hard enough to slice, then divide it into bite size rectangular cubes.
More delicious copycat candy recipes:
Gianduja (V, GF)
- 150 g hazelnuts roasted
- 60 ml (4 tbsp) evaporated coconut milk
- 45 ml (3 tbsp) maple syrup
- 70 g 60 % chocolate melted (I used LIndt 60 %)
- Roast hazelnuts at 180 °C for 10 min. When they cool down a little bit, rub them with your fingers to peel their skin off. It doesn't have to be perfect, just that you remove the majority off.
- Put hazelnuts in a blender and mix so they transform into hazelnut butter.
- Now add evaporated coconut milk and maple syrup to the hazelnut butter and blend everything together.
- Chop chocolate into smaller pieces and put them in a double boiler to slowly melt. Add melted chocolate to the mixture and blend again.
- If you want to use Gianduja to make soft bites, pour the content into a baking dish (I used 10×10 cm) with removable bottom, lined with baking paper. Spread it equally around. Cover the baking dish and put it in the freezer for about 2 hours. After taking it out of the freezer, cut into the edges of the dish and lift the bottom to release the content from the dish. Chop 12 small rectangular cubes from the hardened spread. Put the chocolates on a plate lined with baking paper and store them in the fridge.