Lactose Free Dark Chocolate Hazelnut Clusters
Rich, bittersweet chocolate meets toasty, golden hazelnuts in these little clusters that taste like something from a fancy confectionery — except you made them in your own kitchen. The key is using dark chocolate with at least 70% cacao, which is naturally free of dairy and delivers that deep, complex flavor without any milk solids getting in the way. Toasting the hazelnuts and rubbing off their skins is a small extra step that pays off enormously, giving you a nuttier, more fragrant bite in every cluster. A whisper of cinnamon stirred into the melted chocolate adds warmth that makes these feel a little more special than your average chocolate-covered nut. The flaky sea salt on top is non-negotiable — it sharpens all that chocolate intensity and keeps things from tipping into overly sweet territory. Once they're set and snappy from the fridge, they're genuinely hard to stop eating.
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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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