Rigoni di Asiago may be a brand you already recognize…I’m a huge fan of their fruit spreads.  They introduced a new Dairy Free Chocolate Hazelnut Spread and it is INCREDIBLE!  This spread is certified vegan, dairy free, organic, and completely free of GMO’s.


This isn’t your run of the mill hazelnut spread, so I didn’t want to use it in a boring, plain way.  I usually would have it on top of toast or a waffle but what fun would that be?  Time to get creative!


I wanted to try a couple different ways with pancake batter so I pulled out my electric skillet and decided to have a little fun.  The pancake with the swirls didn’t work out very well, it was actually quite a mess.  The one with the spread in the center cooked perfectly, and the kids loved it!  (If you try this also,  you will need to put a little more batter on top to cover the hazelnut spread…I left it off for the picture to show how I was using it.)


The pancakes with the hazelnut spread centers were fantastic!  A really nice spin on an old favorite for an all new delicious creation.


For me, chocolate hazelnut cookies sounded like the perfect way to use this amazing goodness.  The spread worked nicely into the batter and made the cookies have such an amazing taste…but beware!  These things are DANGEROUSLY delicious.  I created a recipe using the Rigoni di Asiago’s Nocciolata Dairy Free spread, if you’d like to see how heavenly these Rigoni di Asiago’s Nocciolata cookies are the recipe is included below.  (You’re welcome 😉 )

Rigoni di Asiago’s Nocciolata Cookies


  • 3 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 teaspoon salt
  • 1 cup butter (room temperature)
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tbsp vanilla extract
  • 3/4 cup Rigoni di Asiago’s Nocciolata Dairy Free spread
  • 1 1/2 cup semi-sweet chocolate chips


  1. Combine flour, cocoa powder, baking soda, baking powder, and salt a medium bowl.  Whisk together and set aside.
  2. Beat butter, brown sugar, and granulated sugar in a large bowl until smooth.  Beat in eggs (one at a time) until fully mixed.  Mix in vanilla and Rigoni di Asiago’s Nocciolata Dairy Free spread.
  3. Add the flour mixture to the liquid mixture and mix until just combined.  Stir in chocolate chips.  Chill for 2-4 hours.
  4. Heat oven to 325 degrees
  5. Drop balls of dough (about 1 tbsp each) on a non-stick baking sheet.
  6. Bake for 14 minutes and move to cooling rack immediately.


If you can’t find this spread in a store, you can also find it here on Amazon as well.


***I did not receive any financial compensation, simply the product free to me in exchange for my honest and unbiased opinion***




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