Paraben Free Dark Chocolate Hazelnut Clusters
Rich, toasty hazelnuts wrapped in deep, bittersweet chocolate — these clusters are the kind of treat that feels indulgent without requiring a single complicated step. Toasting the hazelnuts in the oven first is the real secret, coaxing out a warm, nutty depth that makes every bite taste intentional and layered. A touch of cinnamon folded into the melted chocolate adds just enough warmth to keep things interesting, while the flaky sea salt on top gives each cluster that perfect sweet-salty finish. Many store-bought chocolates and flavored confections contain preservatives and synthetic additives that can be a concern for anyone keeping their ingredient list clean, so making these from scratch with just four whole-food ingredients puts you fully in control. The double-boiler method keeps the chocolate glossy and smooth without scorching, and the whole process comes together with minimal equipment and no special skills required. Once they're set and firm from the fridge, they store beautifully in an airtight container — assuming they last that long.
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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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