Pork Free Dark Chocolate Hazelnut Clusters
Rich, toasted hazelnuts wrapped in deep, 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 in your own kitchen. Toasting the hazelnuts first is the move that makes everything sing, coaxing out a warm, nutty depth that pairs beautifully with 70% cacao chocolate. A whisper of cinnamon folded into the melted chocolate adds just enough warmth to make each bite feel a little more complex and special. The double-boiler method keeps the chocolate glossy and smooth without any risk of scorching, and the whole process is genuinely low-stress. A pinch of flaky sea salt on top before they set is non-negotiable — it cuts through the richness and makes the chocolate flavor pop. These clusters are naturally free from pork-derived ingredients, so there's no label-scanning or ingredient second-guessing required. Keep a stash in an airtight container in the fridge and you'll have an impressive, satisfying bite ready whenever the craving hits.
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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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