Rice Free Dark Chocolate Hazelnut Clusters
Toasted hazelnuts, deep dark chocolate, a whisper of cinnamon, and a pinch of flaky sea salt — these clusters are the kind of treat that disappears fast. The hazelnuts get a proper oven toast first, which draws out their natural richness and gives every bite a satisfying crunch that store-bought candy rarely delivers. Melting the chocolate low and slow over a double boiler keeps it glossy and smooth, so each cluster sets up with that clean, professional snap. With just four ingredients and no grains, starches, or fillers anywhere in sight, this is a naturally rice-free confection that doesn't require any substitutions or workarounds — it's just good food done simply. The cinnamon adds a subtle warmth that makes the dark chocolate feel a little more complex without overpowering it, and that final sprinkle of sea salt ties everything together beautifully. Keep a batch in the fridge and you've got an elegant little something 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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