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Homemade Gianduja (Italian Chocolate Hazelnut Spread)

This recipe for Homemade Gianduja (Italian Chocolate Hazelnut Spread) features only 5 ingredients and is really simple to make. It's dairy-free, vegan, and you'll never have to buy chocolate hazelnut spread at the store again.
Course Breakfast, Brunch, Condiment
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10
Calories 69kcal
Author Michelle


  • 50 g dark chocolate chopped
  • 50 g hazelnut butter 100% pure ground hazelnuts
  • 20 g icing sugar
  • pinch sea salt
  • teaspoon vanilla extract


  • In a heat-proof bowl, add in the chopped dark chocolate.
  • Place the bowl over a double-boiler and heat over medium heat, stirring occasionally with a spatula until the chocolate is melted.
  • Next, add in hazelnut butter in small increments, stirring until fully incorporated.
  • Add in the icing sugar, sea salt and stir until the mixture is smooth.
  • Turn off the heat and add in a tiny splash of vanilla extract. Give it a stir. If it starts to seize, continue to stir over the remaining heat and it should smooth itself out.
  • Transfer the chocolate hazelnut spread to a clean, sterile jar or container and store at room temperature for up to 1 week.


Calories: 69kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 70mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg