Anti Inflammatory Dark Chocolate Hazelnut Clusters
Rich, deeply flavored, and genuinely satisfying, these chocolate hazelnut clusters are the kind of treat that feels indulgent while actually working in your favor. Dark chocolate at 70% cacao or higher is loaded with flavonoids, and hazelnuts bring healthy fats and antioxidants to the party — both are staples in an anti-inflammatory approach to eating. A whisper of cinnamon stirred into the melted chocolate adds warmth and another layer of inflammation-fighting goodness without any extra effort. Toasting the hazelnuts first is a small step that makes a huge difference, coaxing out a deep, nutty aroma and a satisfying crunch that holds up beautifully once the chocolate sets. The double-boiler melt keeps the chocolate smooth and glossy, so every cluster looks like it came from a fancy confectionery. A pinch of flaky sea salt on top ties everything together with that perfect sweet-savory finish. Make a batch of 12 and keep them in an airtight container in the fridge — they're ready whenever you need a smart, no-guilt bite.
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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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