Dark Chocolate Covered Cashew Clusters (Printable Version)
Crunchy cashews enveloped in rich dark chocolate with flaky sea salt. A simple yet elegant treat for any occasion.
# Ingredient List:
→ Nuts
01 - 2 cups unsalted roasted cashews
→ Chocolate
02 - 10 oz high-quality dark chocolate (60–70% cocoa), chopped
→ Topping (optional)
03 - 1/2 teaspoon flaky sea salt
# How to Make It:
01 - Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
02 - Place the chopped dark chocolate in a heatproof bowl and melt over a saucepan of simmering water (double boiler method), stirring until smooth. Alternatively, microwave in 30-second bursts, stirring in between, until melted.
03 - Add the roasted cashews to the melted chocolate and mix until all nuts are evenly coated.
04 - Using a spoon or small cookie scoop, drop clusters of the chocolate-cashew mixture (about 1 tablespoon each) onto the prepared baking sheet, spacing them apart.
05 - Sprinkle each cluster with a pinch of flaky sea salt, if desired.
06 - Refrigerate for 30 minutes or until the chocolate is fully set.
07 - Store in an airtight container at room temperature for up to 1 week, or refrigerate for longer freshness.
# Expert Advice:
01 -
- The satisfying snap of roasted cashews against bittersweet chocolate creates the perfect texture contrast
- These come together in under 15 minutes but taste like something from a fancy chocolate shop
- They are naturally gluten-free and endlessly customizable for anyone on your gift list
02 -
- Even a tiny drop of water will cause chocolate to seize, so make sure your bowl and utensils are completely dry
- Room temperature matters, these clusters soften quickly in warm weather and are best stored cool
03 -
- A cookie scoop creates more uniform clusters than spoons
- Let the chocolate cool slightly before adding nuts so they stay crunchy