Cashew Free Dark Chocolate Hazelnut Clusters
Rich, toasty hazelnuts wrapped in deep, bittersweet dark chocolate — these clusters are the kind of treat that feels far more indulgent than the short ingredient list suggests. Toasting the hazelnuts first is the real secret, coaxing out a warm, nutty depth that pairs beautifully with 70% cacao chocolate. A whisper of cinnamon stirred into the melted chocolate adds just enough warmth to make every bite feel a little more complex, while the flaky sea salt on top gives that satisfying sweet-salty finish. The double-boiler method keeps the chocolate glossy and smooth without any fuss or risk of scorching. For anyone navigating tree nut concerns around cashews specifically, this recipe is a clean, straightforward option — every ingredient is clearly defined, with no ambiguous nut blends or mixed-nut products in sight. They set up firm in the fridge and store beautifully in an airtight container, making them just as practical as they are delicious.
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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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