Gianduja Cream

Gianduia Cream

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5 from 1 review

Gianduja Cream, Vegan, Dairy-Free, Sugar-Free, and Gluten-Free, is the perfect recipe for all the chocoholic out there. Intensely chocolatey, smooth, and luxurious, this chocolate hazelnut spread is easy to make and has only 5 ingredients.

Recipe adapted from here


  • 150 g milk or dark chocolate
  • 6 g unsweetened cocoa powder
  • 20 g coconut oil
  • 20 g hazelnut oil (the oil from the top of the hazelnut butter)
  • 135 g hazelnut butter (you can buy it at organic stores or you can make it blending 100 g hazelnuts and 50 g sugar in a food processor until creamy)


  1. Melt the chocolate in a bain-marie (double boiler) over medium low heat.
  2. Add the cocoa powder, the coconut oil, the hazelnut oil, the hazelnut butter.
  3. Stir and mix everything until melted.
  4. Once melted, let cool while continuing to stir. To speed up the process, put the bowl in an ice water bath.
  5. When the gianduja cream has cooled off, fill the jar.


Gianduja Cream lasts at room temperature for a long time. It will tend to harden a bit over time. If you want it more liquid, leave it 10 seconds in the microwave.

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