Salted Dark Chocolate Cashew Clusters are all I’ve ever wanted in a dessert. A little sweet, a little salty, crunchy and crispy at the same time, and (bonus!) healthy and easy to make!
Not much goes better together than sweet and salty. Think Reese’s peanut butter cups, PB&J, chocolate covered pretzels… The list goes on!
So these Salted Dark Chocolate Cashew Clusters are right up my sweet & salty alley. Not to mention, I love the combo of chocolate and nuts. Hey, I grew up on Snickers bars, what can I say?
Dark chocolate, cashews + sea salt
Recipe rundown…
This recipe could not be easier to make, you might even get the kids involved to help!
It’s literally three ingredients (plus the salt), takes less than five minutes to make, and will likely be a weekly staple in your kitchen like it is now in mine.
For this recipe you will need:
- dark chocolate
- cashews
- coconut
And some flakey sea salt such as Maldon to sprinkle. You can finish with any type salt you like if you don’t have Maldon, just skip the iodized table salt.
That said, I do recommend investing in some of those delicious flakes of Maldon sea salt!
PS – not sponsored, just love me some flaky salt!
The flake salt is the perfect topping for these guys
For this recipe (and most others, actually) I like the Theo 70% dark chocolate. But feel free to roll on with an 85% dark if you like things more intense. Or less if preferred. Just go with a good one without any lecithin, soy, etc.
TIP: when working with dark chocolate, be it cookies, clusters or cakes, go with a high-quality chocolate, i.e. one you’d enjoy eating out of hand
For the cashews, I like to buy mine raw and toast myself. Just bake at 350° for about 10 minutes.
Lastly, for the coconut, you can use finely shredded or even the large flakes. Just break up any larger flakes up into smaller bits for this recipe.
You can mix the ingredients right into melted chocolate
Salted Dark Chocolate Cashew Clusters as easy as 1, 2, 3…
These treats are super quick to make and come together in a few easy steps:
- melt chocolate
- stir in nuts + coconut
- form into clusters
- sprinkle with sea salt
In addition to the sea salt I also add a little extra toasted cashews (crushed).
Then freeze the clusters about 10 minutes to set the chocolate. This recipe from start to finish takes all of 15-ish minutes. It is so easy and so delish, I hope you like them as much as I and my taste testers do!
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| Prep Time | 5 minutes |
| Cook Time | 2 minutes |
| Passive Time | 10 minutes |
| Servings |
servings
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- 1/2 cup chopped dark chocolate see blog post for brand recs
- 1/2 cup toasted cashews if raw toast at 350° about 10 minutes
- 2 tbsp toasted coconut if raw toast at 350° about 5 minutes
- few pinches flakey sea salt or sub extra toasted coconut
- few pinches toasted crushed cashews
Ingredients
|
|
- melt chocolate: in a medium-size heat proof bowl, melt chocolate gently in a double boiler or in the microwave in 30-second increments (about 60-90 seconds total in microwave, about 2 minutes in a double boiler); then remove from heat
- line a plate with parchment baking paper for easy clean up and removal
- mix cashews and coconut into melted chocolate, then drop about a generous size tablespoon of the chocolate cashew mixture onto prepared plate, making about 6 clusters
- immediately sprinkle each cluster with a pinch of sea salt or coconut, then pop in freezer for about 10 minutes to set
- enjoy Chocolate Cashew Clusters at room temp, and if there are any leftovers store them in an airtight container at room temp for several days (key word IF there are any leftovers!)
Recipe makes about 6 clusters
Original recipe created by Jerran Boyer
www.healthnutchefs.com