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Gianduja Rice Cereal Puddles

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.

Enjoy! :)

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