Coconut Free Dark Chocolate Hazelnut Clusters
Rich, snappy dark chocolate meets toasted hazelnuts in a treat that feels genuinely indulgent without a single drop of coconut oil or coconut-based filler — which shows up in more chocolate confections than you'd expect. The hazelnuts get a proper oven toast first, which deepens their flavor and makes the whole cluster taste far more complex than the short ingredient list suggests. A double boiler keeps the chocolate silky and smooth, and a whisper of cinnamon stirred in at the end adds just enough warmth to make these feel special. Flaky sea salt on top does the heavy lifting for contrast, giving each bite that satisfying sweet-salty finish. These come together with minimal equipment and set up firm in the fridge in about twenty minutes, so they're genuinely easy to pull off even on a busy day. Store them in an airtight container and they'll keep beautifully — assuming they last that long.
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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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