Gianduja is a traditional Italian confection made from roughly 30% hazelnut paste. I used ground hazelnuts (that's what I had in my pantry) and transformed them into a smooth paste to make these hazelnut-chocolate treats! If you are a hazelnut and chocolate lover like me, this recipe is sure to please!
1 cup hazelnuts, lightly toasted & ground (or use 1 cup unsalted hazelnut butter)
1 cup dairy free dark chocolate, melted
2 tablespoons coconut butter, melted
2 cups gluten free puffed rice cereal
Pinch kosher salt
Rainbow sprinkles, if desired
Method of preparation:
Line a baking sheet with parchment or wax paper, set aside.
Measure 1 cup of the ground hazelnuts and add to the bowl of a food processor.
Add the melted chocolate and coconut oil; pulse until the mixture is almost completely smooth.
Pour the chocolate mixture over the rice cereal and mix until the rice cereal is completely coated.
Add a pinch of sea salt and mix until combined.
Scoop the mixture onto the prepared baking sheet using two soup spoons or a small ice cream scoop. Flatten the top of the mound slightly to form rustic discs.
Sprinkle the tops with the sprinkles. Refrigerate until set, about 30 minutes.