Oats Free Dark Chocolate Hazelnut Clusters
Rich, toasted hazelnuts wrapped in deep, bittersweet dark chocolate — these clusters are the kind of treat that feels indulgent but comes together with just four simple ingredients. The double-boiler method keeps the chocolate glossy and perfectly tempered, while a whisper of cinnamon adds warmth that makes every bite feel a little more special. A pinch of flaky sea salt on top is the finishing touch that takes the whole thing from good to genuinely hard to stop eating. For anyone navigating an oat-free lifestyle, chocolate snacks can be a minefield — so many store-bought options are processed on shared lines or contain hidden grain-based fillers. This recipe sidesteps all of that by keeping things beautifully simple: just nuts, quality chocolate, a spice, and salt. Nothing to second-guess, nothing to decode on a label. Toasting the hazelnuts yourself also brings out a depth of flavor that no packaged cluster can match. Once they're set and snapped from the parchment, you'll have a stash worth keeping in the fridge all week.
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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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