Chocolate covered cashews are the perfect recipe made with dark chocolate and sea salt. These homemade cashew clusters are great for a mid-day snack, late night snack, or for any holiday or charcuterie board. Quick and easy, made with a touch of coconut oil, we have fallen in love with this tasty treat.
Make this for you Thanksgiving or Christmas spread, a charcuterie board, or a snack. This treat is great fresh and freezes well too! The perfect gift, these are made without corn syrup, and are gluten free. Every time I make these, my husband eat them so fast!
Be sure to check out our Chocolate covered pecans, Peanut Butter Balls, and our chocolate covered blueberries. Get some inspiration with our Thanksgiving, and Dessert Charcuterie Boards.
Make this for a fun girls night and add our tasty Angel Milk for more color and a fun drink. Try it for a Gluten Free Thanksgiving Dessert.
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Ingredients
My favorite part about this recipe is how few ingredients you need. I also love how the cashews, dark chocolate, and sea salt make the perfect flavor combination.
- Roasted Cashews- We like the flavor the roasted cashews give the recipe. You can use raw, salted, or unsalted.
- Dark Chocolate- you can use milk chocolate or semi-sweet chocolate too! Make sure to use high quality melting chocolate. It really makes a difference when dipping the nuts.
- Coconut Oil- We love the flavor the coconut oil adds. You can also use another oil of choice.
See recipe card for quantities.
How to make Chocolate Covered Cashews
This is a great recipe to make for a tasty snack. When needed, refer to these step-by-step photos for help.
- Melt chocolate in a microwave safe bowl in 30 second intervals. Mix in between each interval. Add coconut oil to the melted chocolate and mix.
2. Add cashews to the melted chocolate and coconut oil mixture. Completely coat the cashews in dark chocolate.
5. Using a spoon, place a cluster of 5-8 nuts on parchment paper.
6. Sprinkle with coarse sea salt. Let the the chocolate harden. Refrigerate, or freeze and enjoy.
Hint: You can refrigerate or freeze these clusters for a tasty frozen treat!
Substitutions and Variations
- Milk Chocolate - instead of dark chocolate, use milk chocolate at a 1:1 ratio.
- Semi-Sweet Chocolate - love that in between flavor? Use semi-sweet chocolate instead at a 1:1 ratio.
- White Chocolate - For a holiday favorite, use white chocolate to give the clusters a festive look.
- Dairy Free- Use your favorite dairy free chocolate at a 1:1 ratio.
- Canola Oil- Use canola oil instead of coconut oil at a 1:1 ratio depending on taste preferences.
- Pecans- Use roasted pecans instead of cashews, check out our Chocolate covered pecans recipe here!
Learn From Us
Using the oil in the chocolate makes these easy to dip. But they don't stay set outside of the refrigerator like some other chocolate-dipped nuts. You'll want to keep this cool before serving. I pulled them out too soon and the chocolate stuck to my fingers. They taste amazing right out of the refrigerator.
Storing Chocolate Cashew Clusters
Store Chocolate covered cashews in an air tight container fro 5-6 days. Or you can keep them stored in the refrigerator chilled.
This recipe freezes great! Freeze in an airtight container for 1-2 months and enjoy cold.
Top tip
Make sure to microwave the chocolate at 30 second intervals at a time. Stir in between each interval. You don't want to over cook the chocolate or it will become difficult to work with!
Recipe
Chocolate Covered Cashews (clusters)
Ingredients
- 1 cup Roasted Cashews
- ½ cup dark chocolate or semi-sweet or milk chocolate
- ¼ teaspoon coconut oil
Instructions
- Lay out parchment paper. Lay out the parchment paper on a baking sheet if you need to transfer.
- In a microwave safe bowl, microwave the dark chocolate for 30 seconds. Take out and stir. Microwave again for 30 seconds, and then stir. Repeat until chocolate is completely melted. Do not over cook or chocolate is hard to work with. Add coconut oil to the melted chocolate and mix.
- Add cashews to the melted chocolate and coconut oil. Mix until completely covered in chocolate.
- With a spoon, remove clusters of cashews, about 5-8, and place them on the prepared parchment paper. Sprinkle with coarse salt.
- Let chocolate harden, or place in the refrigerator to harden. Enjoy as a party favor, late night snack, or on a charcuterie board!
Notes
- Use milk or semi-sweet chocolate instead of dark.
- Substitute coconut oil with canola oil.
- Refrigerate just before serving. You can also freeze them for a frozen snack.
- Use high-quality melting chocolate.
Andrea says
These cashew clusters are so tasty and my new go to nighttime snack. I love the salted semi-sweet chocolate taste. A perfect healthy snack that satisfies the sweet tooth.
Sandra Davis says
I made these with Cadbury Milk Chocolate Melts which are so creamy and a great quality chocolate. What a great recipe idea because my husband bought too many cashews and I needed to use. I know many people successfully melt chocolate in a microwave,but I find it hard to control or I do not have the patience. I bring a pot of water to a bowl, put a glass bowl that fits over it (pyrex works great), and then add the chocolate to the bowl. I lower the heat to medium and within a few minutes all the chocolate is perfectly melted. Great recipe and idea.
Andrea says
Making these with Cadbury Milk Chocolate Melts sounds delicious, thanks for the amazing review! And yes, that is a great way to melt chocolate!