Dairy Free Dark Chocolate Hazelnut Clusters
Rich, deeply flavored, and satisfying in that way only good dark chocolate can be, these clusters hit every note — crunchy, bittersweet, warm with cinnamon, and finished with a flicker of flaky salt. The whole thing comes together with just four ingredients, and every single one of them is naturally free of dairy, so there's no swapping or substituting required. Toasting the hazelnuts first is the move that makes these truly special, coaxing out a nutty depth that pairs beautifully with high-cacao chocolate. Melting the chocolate low and slow over a double boiler keeps it glossy and smooth, which means every cluster sets up with that satisfying snap. A pinch of sea salt on top right before they go into the fridge pulls the whole flavor together in the best possible way. These are the kind of treat you make once and then find yourself making every week — easy enough for a Tuesday, impressive enough to bring to a party.
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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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