COFFEE HAZELNUT CHOCOLATE CLUSTERS

These Coffee Hazelnut Chocolate clusters come together with just 5 ingredients and 30 minutes of prep. Whether you need a quick snack or a rich dessert, these chunky clusters deliver every time!

INGREDIENTS

185g hazelnuts, with or without skin

1 cup semi-sweet chocolate chips

2 tablespoons refined coconut oil, melted

1 tablespoon instant espresso powder

flakey salt for sprinkling on top

INSTRUCTIONS

Preheat your oven to 180°C/350°F. Spread the hazelnuts onto a baking sheet and roast for 10 minutes to bring out their full flavor.

If you are using the ones with skin, once roasted, transfer the hazelnuts to a clean kitchen towel (or paper towel) and rub them together vigorously to remove the skins. Aim to remove as much skin as possible for the smoothest texture.

In a small saucepan over medium heat, combine the chocolate, coconut oil, and instant espresso powder. Stir constantly for 1–2 minutes until the mixture is glossy and fully combined. (Alternatively, microwave in 30-second bursts, stirring in between, until smooth).

Once the chocolate mixture is melted, add the roasted hazelnuts. Fold gently until every nut is evenly coated in the espresso-chocolate blend.

Line an 8×8 inch square baking pan with parchment paper, leaving a slight overhang on the sides to act as "handles" for easy removal later.

Pour the mixture into the prepared pan. Use a spatula to spread the hazelnuts or make them into small clusters.

Place the pan in the refrigerator and chill until the chocolate is firm and completely set—usually about 1 hour.

Once hardened, lift them from the parchment paper to remove the clusters. Serve and enjoy!

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