Vegan Giotto (from only 5 ingredients)
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A few weeks ago, we asked you on Instagram which sweet treat we should veganize. In the end, Giotto won against Choco Fresh, Snickers, and Duplo—although it was a neck-and-neck race between Choco Fresh and Giotto, with only a tiny one percent difference deciding the winner.
As a child, I loved Giotto, so your decision made me happy (although, as a peanut fan, I definitely wouldn’t have minded a Snickers win either …).
The only thing that used to bother me about Giotto was its size (and now, of course, the fact that it’s not vegan). So we changed both, and now we think they’re absolutely perfect—ha!
Traditionally, Giotto consists of a crispy wafer ball coated in chopped hazelnuts with a creamy milk-hazelnut filling inside. It sounds like a few ingredients and a pretty doable project, right? After already veganizing Kinder Pingui, Kinder Maxi King, and Kinder Bueno, I can confidently say: Giotto was one of the easier challenges! Not only is the ingredient list manageable, but the preparation is also relatively simple.
You only need five ingredients: vegan white chocolate, hazelnut butter, chopped hazelnuts, vanilla paste, and vegan wafer sheets. Before you ask where to find the wafers, you can get them in Russian or Turkish supermarkets or order them online.
To get the perfect shape, we cut out the wafer sheets, briefly soak them in water, press them flat, and place them into a silicone mold (which you can also find online). Then, we bake them until they turn beautifully crispy. Next, we fill each wafer half with the hazelnut cream, press the two halves into a ball, and dip them in melted white chocolate. Finally, when you bite into them, we roll the balls in roasted chopped hazelnuts for that extra crunch. And that’s it! Sounds doable, right?
If you have any leftover filling at the end, it tastes fantastic on porridge, as a spread, or—if you ask Julia—just straight from the spoon.
Vegan Giotto (from only 5 ingredients)
Ingredients
For the Shell:
- 1 vegan wafer sheet (30 x 40 cm / 12 x 16 inch)
- 50 g (1.75 oz) vegan white chocolate
- 40 g (1.5 oz) chopped hazelnuts
- coconut oil (optional)
For the Cream:
- 75 g (2.75 oz) vegan white chocolate
- 110 g (4 oz) hazelnut butter
- 0.5 tsp vanilla paste
- 1 pinch of salt
Instructions
For the cream, melt the vegan white chocolate over a double boiler. Add the hazelnut butter, vanilla paste, and salt, then stir until well combined. Set aside.
Preheat the oven to 180 °C / 355 °F (top/bottom heat). Cut circles out of the wafer sheets using a round cutter (⌀ 5 centimeters/ 2 inches). Dip the wafer circles into a water bath for about 5 seconds, then place them on a board. Carefully cut out one-third of each circle in the shape of a cake slice using a knife.
Once the wafers are soft, press them slightly flat, place them into a silicone mold, and gently press them into shape. Bake at 180 °C / 355 °F (top/bottom heat) for about 20 minutes until the wafers become crispy again. Let them cool completely.
Finely chop the hazelnuts and toast them in a dry pan until golden brown.
Fill the cooled wafer halves with the cream, then refrigerate them for 20–30 minutes until the filling firms up.
In the meantime, melt the vegan white chocolate in a double boiler.
Tip: If the chocolate is too thick, add a little coconut oil to make it more fluid.
- Brush the edges of the wafer halves with some melted chocolate and press two halves together to form a ball. Dip each ball into the melted white chocolate, then roll it in the chopped hazelnuts until fully coated. Place them on a parchment-lined board and refrigerate for about 10 minutes until the chocolate sets.
