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

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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!

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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
    • You can place the clusters in the fridge to speed this up, but allow them to cool to room temperature first (about 15 minutes)
  • Once cool, enjoy immediately, or store in an airtight container in the refrigerator or freezer

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4 Responses

    1. Hi Rena,
      It sounds like the chocolate ‘bloomed’. Blooming happens for 2 reasons. It could be from excess moisture affecting the sugars during improper storage, or from the fats in the chocolate being impacted by sudden changes in temperature. So, depending on when you noticed the color, those would be the reasons. I have made some changes in the recipe about storage, to limit others from having this issue. I know it is frustrating, but the chocolate is still ‘safe’ to consume.
      Best to you,
      Rachel

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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