Alpha Gal Friendly Dark Chocolate Hazelnut Clusters
Rich, toasty, and finished with a whisper of cinnamon and flaky sea salt, these chocolate hazelnut clusters are the kind of treat that feels indulgent without a single ingredient that should give you pause. For anyone managing alpha-gal syndrome, finding a satisfying chocolate confection can be genuinely tricky — many store-bought options sneak in milk solids, cream, or other mammalian-derived additives that make them off-limits. Here, a high-cacao dark chocolate is the star, and with no dairy, no meat-based gelatin, and no hidden animal fats in the lineup, you can actually relax and enjoy every bite. The hazelnuts get toasted low and slow until fragrant and golden, then rubbed free of their papery skins before being folded into silky melted chocolate — a small step that makes a big difference in flavor and texture. A double boiler keeps the chocolate smooth and glossy without scorching, and the cinnamon adds a subtle warmth that makes these taste far more complex than four ingredients have any right to. Once they're set and firm from the fridge, you've got clusters that are snappy on the outside, nutty in the middle, and just salty enough to keep you reaching for one more.
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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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