Chocolate treats can be surprisingly tricky to navigate when you're watching iodine intake, since many commercial confections contain milk solids, certain additives, or processed ingredients that push iodine levels up. This recipe sidesteps all of that by leaning on just four clean, whole-food ingredients — raw hazelnuts, high-cacao dark chocolate, cinnamon, and a pinch of flaky sea salt. The hazelnuts get toasted until golden and fragrant, which deepens their flavor before they ever meet the chocolate, and that extra step makes a real difference in the final bite. A double boiler melt keeps the chocolate smooth and glossy, and a whisper of cinnamon stirred in adds warmth without complicating the ingredient list. Each cluster gets finished with a flake of salt that makes the dark chocolate taste even richer and more complex. They set up firm and snappy in the fridge, and once you pop one, it's genuinely hard to stop. Keep a batch in an airtight container and you've got a satisfying, no-fuss treat ready whenever a craving hits.
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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.
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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