These dark chocolate cashew clusters with sea salt are made with 3 ingredients! Chocolate covered cashews are an easy & healthy treat for the holidays.
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 TBS 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
Dark Chocolate. If you're used to sweeter treats I'd recommend using a chocolate that is in the 60-70% dark range. To make this recipe paleo, use unsweetened chocolate and add 1-2 TBS of honey or maple syrup (to taste) when it's melted in the microwave. This will ensure your coating is refined-sugar free. You can also use paleo chocolate.
Cashews. Any nut can be used in this recipe. The two I recommend most highly are cashews and almonds. I prefer salted nuts.
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.