Filled Bars

Gianduja, pronounced jah-n-doo-yah, was invented in Turin, Italy in1806. The original recipe was a creamy paste of hazelnuts, sugar and chocolate used as a filling or bar. The recipe has evolved over the years: almonds are often added with either dark or milk chocolate.

Here, I used a 50/50 blend of hazelnuts and almonds to reduce the amount of carbs, and erythritol to sweeten the paste.

The chocolate in the Gianduja and shell is vegan MonKKey Venezuelan MilKeto that includes in-house made ground ginger.