Chocolate Covered Cashews (Cashew Clusters)

5 from 5 votes

Chocolate Covered Cashews (Cashew Clusters)

Chocolate cashew clusters are easy to make with only 3 ingredients. Chocolate covered cashews are delicious, sweet & salty no-bake treat!

Prep Time20

Setting time1

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: clusters

Author: Laura Sandford

Cost: $5

Equipment

Ingredients

1 cup dark chocolate (chopped (8 oz))
1 cup cashews (roasted & salted)
flaked sea salt (for sprinkling)

US Customary - Metric

Instructions

Line a baking sheet with wax paper. Set aside.
Microwave chocolate for 1 minute.
Stir and microwave for 60 more seconds until most of the chocolate is melted (but not all of it).
Stir until all the chocolate is melted.
Let the melted chocolate cool to 90 degrees F, stirring occasionally to speed up the process.
Once chocolate reaches 90 degrees F, stir in the cashews
Drop mixture by in ½ Tablespoon portions (about 3-4 cashews per scoop) on to the prepared baking sheet
Sprinkle with sea salt and let stand at room temperature until hardened.

Video

Notes

Ingredient Substitutions

Semisweet Chocolate. Choose your favorite chocolate, semisweet, milk, and dark all work great. Even white chocolate is delicious. You can use chips, bars, discs, etc. because they are being melted it doesn't matter.
Cashews. Any nut can be used in this recipe. The two I recommend most highly are cashews and almonds. I prefer roasted & salted nuts, but raw or unsalted nuts work well too.
Sea salt. I really don't think this ingredient is optional. I use this flaky sea salt and love it. You can also add crushed cashews or festive sprinkles to the top.

Store/Freeze

Once the chocolate covered cashews are hardened, store them in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. Serve room temperature or slightly chilled.

Nutrition