Legume Free Dark Chocolate Hazelnut Clusters
Rich, toasty hazelnuts wrapped in deeply bittersweet dark chocolate — these clusters are the kind of treat that feels far more indulgent than the ingredient list suggests. Toasting the hazelnuts first is the real secret, coaxing out a warm, nutty depth that pairs beautifully with 70% cacao chocolate. A whisper of cinnamon stirred into the melted chocolate adds just enough warmth to make every bite feel a little more complex, while the flaky sea salt on top brings the whole thing into sharp, satisfying focus. For anyone navigating a legume-free lifestyle, chocolate confections can be surprisingly tricky — many store-bought options sneak in soy lecithin or other legume-derived emulsifiers — but this recipe keeps things clean with just four straightforward ingredients. The double-boiler method gives you smooth, glossy chocolate without any fuss, and the whole process is genuinely simple from start to finish. Once they're set and snapped apart, these clusters store beautifully in an airtight container, making them just as good for gifting as they are for quiet, late-night snacking.
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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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