Fructose Free Dark Chocolate Hazelnut Clusters
Rich, snappy dark chocolate meets toasty hazelnuts in a treat that feels indulgent without a single ingredient that should raise flags for anyone managing fructose sensitivity. The short ingredient list — just hazelnuts, high-cacao dark chocolate, cinnamon, and flaky sea salt — keeps things clean and straightforward, with no fruit-derived sweeteners or high-fructose additives hiding anywhere in the mix. Toasting the hazelnuts in the oven first is the move that makes these clusters genuinely special; it deepens their flavor and gives them a satisfying crunch that holds up beautifully against the chocolate. A double boiler melt keeps the chocolate glossy and smooth, and stirring in cinnamon adds a subtle warmth that makes the whole thing taste far more complex than the effort involved. A pinch of flaky sea salt on top before they set is non-negotiable — it sharpens every other flavor and makes each bite feel intentional. Once they come out of the fridge firm and glossy, you have a genuinely elegant confection that stores well and travels even better.
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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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