Seed Oil Free Dark Chocolate Hazelnut Clusters
Rich, snappy dark chocolate meets toasty hazelnuts in a treat that feels indulgent but comes together with just four clean ingredients. So many store-bought chocolate confections are made with refined vegetable or seed oils as fillers and emulsifiers — this recipe skips all of that entirely, relying on high-quality 70% cacao chocolate and nothing else to carry the coating. Toasting the hazelnuts in the oven and rubbing off their skins is a small step that pays off big, coaxing out a deep, nutty flavor that pairs beautifully with the warm hint of cinnamon stirred into the melted chocolate. A double boiler keeps the chocolate glossy and smooth without scorching, so every cluster sets up with that satisfying snap. The finishing pinch of flaky sea salt on top is the detail that takes these from good to genuinely hard to stop eating. Once they've chilled in the fridge, they're firm, rich, and ready to stash in an airtight container for whenever a 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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