Low Sugar Dark Chocolate Hazelnut Clusters
Rich, deeply flavored, and satisfying in just a few bites, these chocolate hazelnut clusters are the kind of treat that feels indulgent without any of the usual sweetener overload. The magic here comes entirely from high-quality dark chocolate — 70% cacao or higher — which brings its own complex bitterness and depth, no added sugar needed. Toasting the hazelnuts first is a small step that makes a huge difference, coaxing out a warm, nutty aroma that plays beautifully against the intense chocolate. A whisper of cinnamon stirred into the melted chocolate adds subtle warmth, while the flaky sea salt on top creates that perfect sweet-salty contrast in every cluster. For anyone watching their sugar intake, store-bought chocolate confections are often a minefield of hidden sweeteners, so making these at home puts you fully in control of what goes in. The double-boiler melt keeps the chocolate glossy and smooth, and after just 20 minutes in the fridge, you've got a batch of firm, snackable clusters ready to go. Keep them in an airtight container and you'll have a genuinely craveable, no-compromise treat on hand all week.
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Learn more →Ingredients
12 servings
- 1 ½ cups raw hazelnuts
- 8 oz dark chocolate (70% cacao or higher), roughly chopped
- ½ tsp ground cinnamon
- ¼ tsp flaky sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Spread the hazelnuts in a single layer on a parchment-lined baking sheet and toast for 10–12 minutes, until the skins are cracked and the nuts are fragrant and golden beneath the skin.
- 2
Transfer the hot hazelnuts onto a clean kitchen towel, fold the towel over them, and rub vigorously for about 1 minute to remove most of the skins. Let the nuts cool for 5 minutes.
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