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Home-made Gianduja (Nutella) Spread

You're never going to buy store bought spread again. Skip to the recipe here

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Nutella, for most people quickly takes us back to our childhood. For my brother and I (also for mom) was treated as a whole separate food group. As kids, we had it on everything- slathered on biscuits, on toast but mostly, right out of the bottle.


The more I delved into pastry as a career, I realised how filled with sugar and hydrogenated oils this product is, so naturally I began making my own. It. Was. Stunning. Also, very, very simple.


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Why you'll love this recipe:
  • This recipe is naturally vegan and dairy-free.

  • You usually don't need to add any additional oil to the recipe.

  • It literally comes together in a matter of minutes.

  • Also, it's very easy to control the sweetness.







The Equipment

  • Food Processor

  • Microwave/Double Boiler (for melting chocolate)

  • Clean Airtight Jar

  • Spatula

So without further delay, please find below the actual recipe.


How to Store:

Store the Gianduja Spread in a clean, airtight container in the fridge. Incase it solidifies, simply warm the same in the microwave before serving.


Homemade Gianduja (Nutella) Spread

brownie,chocolate brownie, chocolate, baking ,baking blog, cake, desserts, blanchette, yummy, walnut brownie

The Ingredients

  • 200g Hazelnuts (roasted preferably)

  • 70g Coconut/Brown/Castor Sugar (powdered)

  • Sea salt, to taste

  • 90g Dark chocolate (melted)

  • 1 tablespoon Coconut oil (optional)



The Directions

  1. Roast the hazelnuts either on a pan on low heat or in a pre-heated oven at 180°C for 9 minutes. Allow to cool slightly.

  2. Melt the chocolate in a microwave or in a (Bain-Marie)

  3. In a food processor, blend the sugar you selected until it reaches powdered consistency, set aside.

  4. Add the cooled hazelnuts to the food processor. Blend until they form a smooth paste.

  5. To the processor, add sea salt, powdered sugar and melted chocolate. Blend until fully incorporated.

  6. Incase the paste isn’t smooth, add ½ tea spoon of coconut oil and continue blending.

  7. Allow to cool. Store in an airtight jar in the fridge.

  8. Enjoy!



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