BHA & BHT Free Dark Chocolate Hazelnut Clusters
Rich, toasty hazelnuts wrapped in deeply bittersweet dark chocolate — these clusters are the kind of treat that feels indulgent without being fussy. BHA and BHT are synthetic preservatives that sneak into a surprising number of packaged chocolates and roasted nut products, so making clusters from scratch with whole raw hazelnuts and a quality high-cacao chocolate is a genuinely smart move. Toasting the hazelnuts yourself in the oven draws out their natural oils and that warm, nutty aroma that no store-bought version can quite replicate. A double boiler keeps the chocolate smooth and glossy, and a whisper of cinnamon stirred in adds just enough warmth to make these taste like something from a specialty confectionery. The flaky sea salt on top is the finishing touch that makes every bite pop. Once they've set in the fridge, they're firm, snappy, and completely addictive — the kind of thing you'll want to keep stashed in an airtight container at all times.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!