Wheat Free Dark Chocolate Hazelnut Clusters
Rich, toasty hazelnuts wrapped in deeply bittersweet dark chocolate — these clusters are the kind of treat that disappears fast. Toasting the nuts first is the real secret here, coaxing out a warm, nutty depth that makes every bite feel intentional and indulgent. A whisper of cinnamon folded into the melted chocolate adds just enough warmth to keep things interesting, while the flaky sea salt on top gives that perfect sweet-salty finish. The whole thing comes together with four simple ingredients, none of which contain wheat, so there's no label-scanning or substitution stress involved. Store-bought chocolate confections can be a minefield of shared-facility warnings, but making these at home puts you fully in control. They set up beautifully in the fridge and keep well in an airtight container, making them just as good for gifting as they are for sneaking one after dinner.
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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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