Barley Free Dark Chocolate Hazelnut Clusters
Rich, toasty hazelnuts wrapped in deeply bittersweet dark chocolate — these clusters are the kind of treat that disappears fast. Toasting the nuts first is the real secret here, coaxing out a warm, nutty depth that pairs beautifully with the 70% cacao chocolate and a whisper of cinnamon. A double boiler keeps the chocolate silky and smooth, so every cluster sets up with that satisfying snap. The flaky sea salt on top is a small touch that makes a huge difference, cutting through the richness and making each bite feel intentional and a little fancy. For anyone navigating grain sensitivities, these are naturally free of barley and any grain-based fillers — just four clean, simple ingredients doing all the heavy lifting. They come together quickly and store well in the fridge, making them an easy go-to for gifting, snacking, or satisfying a serious chocolate craving without any label-reading stress.
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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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