Dark Chocolate Cashew Clusters
Serves 12
Rich dark chocolate, crunchy cashews and flaky sea salt come together in these easy four-ingredient clusters. Make them in mini muffin liners or as free-form chocolate cashew clusters on parchment.
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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.