Celery Free Dark Chocolate Hazelnut Clusters
Rich, bittersweet chocolate meets the deep, toasty crunch of freshly roasted hazelnuts in these irresistible little clusters. Toasting the hazelnuts yourself and rubbing away the skins is a small step that makes a huge difference — you get a nuttier, more fragrant flavor that store-bought roasted nuts just can't match. A double boiler keeps the 70% dark chocolate silky and glossy, and a whisper of ground cinnamon folded in adds a subtle warmth that makes these taste genuinely special. The flaky sea salt on top is the finishing touch that takes each bite from good to completely addictive. For anyone navigating a celery-free lifestyle, this recipe is naturally a worry-free win — every ingredient is straightforward, with no hidden plant-based fillers or seasoning blends that sometimes sneak celery seed into unexpected places. These clusters set up firm in the fridge and store beautifully in an airtight container, making them perfect for gifting, snacking, or keeping a stash on hand for whenever a chocolate craving hits.
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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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