August 24, 2018 2 min read 0 Comments

The ultimate treat for both kids and grownups, this luxurious spread is completely dairy-free, as the original recipe for gianduja demands. Ideal on virtually anything: bread, ice cream, mixed in with hot coffee or simply on a spoon directly out of the jar.

The key ingredient for this recipe is hazelnuts, so be sure to use the highest quality available.




4 ⅔ cups





1 ¾ cups


Granulated White Cane Sugar



¾ cup


Unsweetened cocoa powder


  1. Roast the hazelnuts by placing them in a thin layer in a convection oven at 265°F/140°C for about 30 minutes. Stir from time to time. They are properly roasted when they turn a light caramel color in the middle.

  2. After removing the skins, pre-grind the hazelnuts by pulse-crushing in a Mixer-Grinder/Cuisinart for approximately 1 minute, obtaining a fine hazelnut flour.

  3. Slowly pour the hazelnut flour into your Premier Chocolate Refiner. With a blow dryer set on high, heat the drum of the refiner to speed up processing.  

  4. Once the hazelnut flour has been crushed into a thick paste, add the sugar 100g - ½ cup at a time making sure it is all completely mixed in before adding more;

  5. Let process for 3 hours.

  6. Once you are pleased with the consistency of the spread, proceed by sprinkling in the cocoa powder 50g - roughly ¼ cup at a time, and allow to combine well with the nut paste. Once all of the cocoa powder blended in, let run for an additional half an hour.

  7. Proceed with removing the contents of the drum. For optimal results, store the spread in sterilized, airtight glass jars.

Yield: Approximately 1kg of non-dairy Hazelnut Spread

Storage: Up to 3 months in a cool, well-ventilated, odorless place.

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