Pistachio Free Dark Chocolate Hazelnut Clusters
Rich, toasted hazelnuts wrapped in deeply bittersweet dark chocolate — these clusters are the kind of treat that looks like it came from a fancy confectionery but comes together with just four ingredients. The double hit of warmth from the cinnamon and the crunch of flaky sea salt on top make every bite feel intentional and indulgent. For anyone navigating tree nut allergies or sensitivities, store-bought chocolate clusters are notoriously risky territory, often produced on shared lines with pistachios and other nuts — making a homemade batch the smartest move. Here, you control every single ingredient, from the 70% cacao chocolate to the hazelnuts you toast yourself in the oven. The double-boiler method keeps the chocolate glossy and smooth without scorching, and the whole process is genuinely low-stress. Once they're set and snapped out of the fridge, you've got a stunning, crowd-pleasing confection that's completely safe and seriously satisfying.
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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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