For Labor Day weekend, these healthy 3-Ingredient Nocciolata Fudge Cups are the perfect treat to whip up in minutes! This decadent, smooth, melt-in-your mouth fudge has NO dairy, refined sugar or butter…but you’d never tell, making it a delicious snack or dessert! It is vegan, gluten free, and paleo.


The star of the show in this 5-minute fudge is Nocciolata Dairy Free – an organic chocolate hazelnut spread made from all natural ingredients. Completely free of GMO’s, preservatives, colors, additives, or artificial sweeteners, Rigoni di Asiago’s Nocciolata Dairy Free combines hazelnuts, fair trade cocoa and cocoa butter, natural vanilla extract, and raw cane sugar for a chocolate-hazelnut spread with undeniably superior flavor. Nocciolata Dairy Free is made with environmentally-responsible cold-pressed sunflower oil. It also contains far less sugar than other brands and is free from hydrogenated fats.

3-Ingredient Nocciolata Fudge Cups (Dairy Free / Vegan / Gluten Free)
[Adapted from]


2 cups Nocciolata Dairy Free
1/2 cup coconut oil
1/4 cup pure maple syrup
Sea salt, to top (optional)


Line a 12-count muffin tin with six-muffin liners.

In a microwave safe bowl or stovetop, melt Nocciolata Dairy Free with coconut oil. Remove from heat and stir in pure maple syrup.

Divide mixture evenly among 6 lined muffin cups. Place in the freezer for 2 minutes to allow fudge to firm up.

Store fudge in the fridge.

*Recipe courtesy of Rigoni di Asiago as adapted from*

It’s strawberry season, and every grocery store you head into has specials it seems, so it is the perfect time to stock up on organic strawberries to make delicious recipes, such as these fun frozen yogurt pops using Dolcedi!

Frozen Yogurt with Berries


5 tbsp of strawberries (organic)
4 tbsp of raspberries (organic)
1 tbsp of Dolcedì
1.5 cups of yogurt (“Mom” prefers organic, whole milk yogurt)
3 tsp of vanilla extract


Cut the fruit into large pieces and put it in a saucepan with 1 tbsp of Dolcedì.

Cook over low heat for about 10 minutes. The fruit will melt and begin to thicken.

Pass the sauce through a sieve so as to remove all fruit seeds.

Add to the mix the yogurt, a little Dolcedì, the vanilla extract and mix well.

Leave to set in the freezer at least 4 hours (or overnight).


*Recipe and image courtesy of Rigoni di Asiago.*

In the U.S., peanut butter-inspired confections remind us of our childhood. Restaurant chefs have been known to playfully incorporate it into desserts from pie to pot de crème. For the French, it is chocolate-hazelnut spread that deliciously recaptures that essence of being a kid. This simple but sinful recipe using organic, all-natural Nocciolata and Fiordifrutta is based on Dorie Greenspan’s “Nutella Tartine” from her cookbook, Around My French Table.

Even if you didn’t grow up in France, I’m sure you appreciate the wonderful marriage of chocolate and hazelnuts. We certainly do!

Dorie Greenspan’s Nutella Tartine


1/4 cup Nocciolata
4 slices brioche bread or challah
1 1/2 tablespoons unsalted butter, melted
1/4 cup Spread Seville Orange Fiordifrutta
Fleur de sel (or any coarse salt)
Coarsely chopped toasted blanched hazelnuts, for topping


Preheat the broiler. Line a baking sheet or the broiler pan with aluminum foil.

Put the Nocciolata in a heatproof bowl set over a pan of simmering water and heat, stirring frequently, just until it is softened and warm.

Brush one side of each slice of bread with melted butter, and put the bread, buttered side up, on the baking sheet. Run the bread under the broiler; pull it out when the slices are golden. Spread the fruit spread over the hot bread and then, using the tines of a fork, generously drizzle each tartine with some warm Nocciolata. Top with a few grains of fleur de sel and some chopped hazelnuts.

Makes 4 servings.

About the Ingredients

Rigoni di Asiago’s’ Nocciolata chocolate-hazelnut spread: Each batch takes 36 hours of artisanal preparation, which combines top-quality hazelnuts, fair trade cocoa and cocoa butter, environmentally-responsible cold-pressed sunflower oil, natural vanilla extract, raw cane sugar, and skimmed milk. contains no palm oil (which is high in saturated fat and whose cultivation devastates the environment), hydrogenated fats, artificial colors, aromas or additives. They also have a dairy free version (Nocciolata Dairy Free) that contains no milk and is certified vegan

Fiordifrutta fruit spread: Each jar contains over three pounds of perfectly ripened organic, non-GMO fruit and is sweetened with only organic apple juice (no sugars added). A low-temperature production process not only best preserves the nutrients and flavors of the fruit, but also significantly reduces the natural sugar content, yielding 30% fewer calories than most other brands. It is the only three-ingredient (fruit, apple juice, and pectin) fruit spread on the market and is available in a wide range of flavors.

*Recipe and image courtesy of Rigoni di Asiago’s’ Nocciolata and Around My French Table.*