Brazil Nut Free Dark Chocolate Hazelnut Clusters
Toasted hazelnuts, rich dark chocolate, a whisper of cinnamon, and a finishing pinch of flaky sea salt — these clusters are the kind of treat that disappears fast. The hazelnuts get a proper oven toast first, which deepens their flavor and makes the skins easy to rub away, so every bite is smooth and satisfying rather than papery or bitter. A simple double-boiler melt keeps the 70% cacao chocolate glossy and perfectly tempered before the nuts get folded in. For anyone navigating tree nut allergies that specifically flag brazil nuts, this recipe is a genuinely safe indulgence — every ingredient is straightforward, and there's no mystery about what's in the bowl. Store-bought chocolate clusters can be a minefield of shared-facility warnings, so making your own means you control exactly what goes into them. A quick chill in the fridge sets everything firm, and then they're ready to snack on, gift, or quietly hoard for yourself.
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!