Almond Free Dark Chocolate Hazelnut Clusters
Rich, bittersweet chocolate meets toasty, golden hazelnuts in these satisfying little clusters — and the result is genuinely hard to stop eating. The dark chocolate gets melted low and slow over a double boiler, which keeps it glossy and smooth, while a whisper of cinnamon adds just enough warmth to make the flavor feel complex without being fussy. Toasting the hazelnuts first is the move that makes everything else taste better — it deepens their nuttiness and gives each cluster a satisfying crunch against the snappy chocolate shell. A pinch of flaky sea salt on top pulls the whole thing together in that sweet-salty way that feels almost restaurant-worthy. For anyone navigating a tree nut allergy that specifically targets almonds, these are a genuinely safe and indulgent option — hazelnuts are the only nut in the mix, and there's no almond flour, almond extract, or almond oil hiding anywhere in the ingredient list. They set up firm in the fridge and store beautifully in an airtight container, making them just as practical as they are delicious.
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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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