Red Meat Allergy Friendly Dark Chocolate Hazelnut Clusters
Rich, snappy dark chocolate meets toasty hazelnuts in these little clusters, and the result is genuinely hard to stop eating. A whisper of cinnamon woven through the melted chocolate adds warmth, while a pinch of flaky sea salt on top keeps every bite from tipping too sweet. The whole thing comes together with just four ingredients and a double boiler, so there's no complicated technique standing between you and a tray of something seriously impressive. For anyone navigating a red meat allergy, treats like these can sometimes feel like a minefield when store-bought options share production lines with unexpected animal-derived additives — but this recipe is entirely plant-based by nature, built on nuts, high-quality dark chocolate, and spice. Toasting the hazelnuts first is the move that makes everything else better, coaxing out a deep, nutty flavor that holds its own against the bold 70% cacao. Once the clusters are set and chilled, they're sturdy enough to pack into a container and stash in the fridge for whenever the craving hits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!