Dark Chocolate Cashew Clusters
September 18, 2026 | Yields 24 clusters | Prep 15 min | Total 45 min
Rich 70–72% dark chocolate, crunchy cashews and flaky sea salt come together in these simple, satisfying Dark Chocolate Cashew Clusters. Made with just four ingredients, they’re a little sweet, a little salty and ridiculously easy to make.
I brought a batch of these Dark Chocolate Cashew Clusters to my sister’s house for Christmas last year. I’d told her ahead of time that I was making them, and she said her husband was going to be so excited.
She was right. He about devoured them.
There’s really not much more of an origin story here. I love dark chocolate. I love cashews. And somewhere along the way, I started putting the two together with a little coconut oil and flaky sea salt.
They’ve become one of my go-tos when I want a treat that won’t wreck me. They’re rich enough that one or two actually feels like a treat, and the combination of dark chocolate, cashews and that little hit of flaky sea salt is just ridiculously good.
And apparently, I’m not the only one who thinks so. Just ask my brother-in-law... and my son... and my sister... and just not my husband because he doesn't like dark chocolate. Weird, I know!
Dark Chocolate Covered Cashews, Two Ways
I tested these two ways: in mini muffin pans with paper liners and as free-form chocolate cashew clusters on a parchment-lined baking sheet. Both end up with that delicious melt-in-your-mouth combination of cashews and dark chocolate. A win-win in my opinion!
I prefer the mini muffin version because they’re a teensy bit more chocolate-forward, I love the way they look in their little liners, and they don’t stick together when I store them. But if you don’t have a mini muffin pan, don’t let that stop you. The free-form clusters are every bit as delicious.
Why It's on My Midlife Table
If you’ve been here for a while, you know that I prioritize more protein, more fiber and less added sugar. BUT... that doesn’t mean I don’t enjoy a treat every now and then.
If I had to call it a philosophy, then yes, I believe in periodic indulgences. In fact, I’ve learned that when I try to be “good” for too long, I’m much more likely to end up going “bad.” So I treat myself when I want to. It’s not like I’m eating my dad’s famous cheesecake every day.
And I’m no scientist, but I was happy to learn that eating nuts along with carbohydrate-rich foods may actually help slow the rise in blood sugar after eating. An interesting little bonus to my chocolate treat.
Nourishment Snapshot
Here's what 2 clusters bring to the table.
- Protein: 3 g
- Fiber: 2 g
- Added Sugar: 5 g
- Healthy Fats: Cashews + coconut oil
A Few Things You'll Need
- 70–72% dark chocolate
- Raw, unsalted cashews
- Organic coconut oil
- Flaky sea salt
- Mini muffin pans
- Mini muffin liners
Cook's Notes & Substitutions
- Use a good-quality dark chocolate. I used 72% dark chocolate, but anything in the 70–72% range will work well here.
- Raw cashews work beautifully. I used raw, unsalted cashews and loved them as-is. If you prefer a toastier flavor, spread them on a baking sheet and toast at 350°F for 7–10 minutes. Let them cool completely before adding them to the chocolate.
- Whole cashews and pieces both work. A combination of whole cashews and roughly chopped pieces makes it easier to distribute them evenly among the mini muffin cups.
- Divide the cashews evenly. I actually used a kitchen scale for this because I wanted the cashews fairly evenly distributed, using about 6 grams per cluster. You certainly don’t have to be that precise, but it gave me just the right cashew-to-chocolate ratio.
- Wait before adding the flaky sea salt. Refrigerate the clusters for a few minutes to let the chocolate begin to set before sprinkling the salt on top. This helps keep those pretty flakes visible instead of disappearing into the melted chocolate.
- No mini muffin pan? No problem. Stir the cashews directly into the melted chocolate, then spoon free-form clusters onto a parchment-lined baking sheet. Let them begin to set before adding the flaky sea salt, then refrigerate until firm.
- Keep them chilled. Store the clusters in an airtight container in the refrigerator so the chocolate stays firm.
Dark Chocolate Cashew Clusters
Ingredients
- 8 ounces (230g) 70–72% dark chocolate, chopped
- 1 cup (144 g) raw, unsalted cashews, whole and roughly chopped
- 1½ teaspoon organic coconut oil
- Flaky sea salt, for topping
Instructions
- Line 24 mini muffin cups with paper liners.
- Place the dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until the chocolate is almost completely melted. Continue stirring until smooth.
- Spoon a small amount of melted chocolate into the bottom of each liner. Add the cashews, dividing them evenly among the cups.
- Spoon the remaining melted chocolate over the cashews. Give the pan a gentle jiggle to help the chocolate spread more evenly and settle around the cashews.
- Refrigerate the clusters for about 10 minutes, or until the chocolate has started to set but is still slightly soft. Sprinkle with flaky sea salt.
- Return to the refrigerator and chill until completely set, about 20 minutes more. Store chilled in an airtight container.
If this recipe makes its way to your table, I'd love to hear how it turned out. Leave a comment below or tag me on Instagram so I can see your version.
As always, nutrition information is provided as an estimate and can vary depending on the ingredients and brands you use.
