Gelatin Free Dark Chocolate Hazelnut Clusters
Rich, toasty hazelnuts wrapped in deeply bittersweet dark chocolate — these clusters are the kind of treat that disappears fast. Toasting the nuts first is the real secret, coaxing out a warm, nutty depth that makes every bite feel intentional and indulgent. A whisper of cinnamon folded into the melted chocolate adds just enough warmth to keep things interesting, while a pinch of flaky sea salt on top makes the whole thing pop. Many store-bought chocolates and confections rely on gelatin as a binder or stabilizer, but this recipe sets up beautifully in the fridge using nothing but good chocolate and patience. The double-boiler method keeps the chocolate glossy and smooth without scorching, so you get that satisfying snap when the clusters are fully chilled. Four simple ingredients, no special equipment beyond a bowl and a saucepan, and the result looks genuinely impressive on a plate or tucked into a gift box.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!