Vegan Dark Chocolate Hazelnut Clusters
Rich, deeply flavored, and satisfying in a way that feels almost indulgent, these chocolate hazelnut clusters are proof that plant-based treats don't have to compromise on anything. The magic starts with toasting the raw hazelnuts until their skins crack and the kitchen fills with that warm, nutty aroma — a step that makes a genuinely noticeable difference in flavor. A double boiler keeps the high-cacao dark chocolate silky and smooth, and a touch of cinnamon stirred in adds a subtle warmth that makes each bite feel a little more complex than your average chocolate candy. Flaky sea salt scattered over the top before chilling is the finishing move that pulls everything together, hitting that sweet-salty balance that's hard to resist. Since the entire recipe relies on just four simple ingredients, there's no need to scrutinize labels for hidden dairy or additives — what you see is exactly what you get. They set up firm and glossy in the fridge and store beautifully in an airtight container, making them ideal for gifting, snacking, or quietly eating straight from the container at midnight.
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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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