Low-FODMAP Salted Chocolate Hazelnut Clusters; Gluten-free, Vegan

A simple dessert recipe that everyone loves.  Salted chocolate hazelnut clusters are amazing for birthdays, holidays, or a weeknight snack. Using dark chocolate provides antioxidants, while hazelnuts are loaded with nutrients, healthy fats, and fiber.  A treat that you can feel good about!

This recipe preps in under half an hour, uses only a few ingredients, requires no baking, and is as easy as they come.  What’s not to LOVE?

FODMAP facts: Hazelnuts are low FODMAP in servings of 15 grams, while 30 grams of dark chocolate is a low-FODMAP portion.

Dr. Rachel’s Notes:

• This recipe easily doubles or triples for larger gatherings
• Try this recipe with any type of low-FODMAP nuts and seeds you enjoy! Walnuts, pecans, peanuts, macadamias, pumpkin, and sesame seeds are all delicious. It’s so versatile!

You may also swoon over my:

• Low-FODMAP ‘Copycat’ York Peppermint Patties
• Low-FODMAP Homemade Twix Cookie Bars
• Low-FODMAP Crunchy Salted Caramel Toffee Bark
• Low-FODMAP Homemade Salted Caramel Peanut Candy Bars
• Low-FODMAP Chocolate Covered Peanut Butter Crisp Balls
• Low-FODMAP Peanut Butter Fudge with Chocolate

Or check out over 500 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy

Rachel Pauls, MD

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of testing)

Yield: 12 clusters; 2 per serving

Prep time: 10 minutes

Cook time: 5 minutes

Total time: 15 minutes

Ingredients

• 1/2 cup (85 g) semisweet chocolate, broken into pieces (vegan, if necessary)
• 1/2 teaspoon coconut oil
• 1/2 cup (64g) whole roasted hazelnuts
• Flaked sea salt, for sprinkling

Directions

• Line a large baking sheet with parchment or wax paper and set this aside
• Place the chocolate and coconut oil in a medium microwave-safe bowl (large enough for your nuts) and microwave in bursts of 20 seconds, stirring between, watching so the chocolate does not burn
  • You may also perform this step on the stovetop in a double boiler
• Once the chocolate is smooth, stir in the hazelnuts to coat completely with the chocolate
• Using a small cookie scoop, or 2 spoons, portion out the chocolate hazelnuts onto your prepared baking sheet (about 5 hazelnuts per cluster)
• Repeat until the mixture is gone
• Sprinkle with flaked sea salt and allow to cool in the refrigerator
• Once cool, enjoy immediately, or store in an airtight container in the refrigerator or freezer