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Cashew Clusters Recipe. Salted Maple Cashew Clusters. Paleo. Dairy Free
Begin by lining 2 baking sheets (1 large and 1 small) with parchment paper and set aside. Heat a large non-stick frying pan over medium heat. Once hot, add cashews and toast, turning frequently, until slightly brown and soft, about 10 to 12 minutes.
Remove to a mixing bowl and toss with maple syrup, vanilla extract and 1/4 tsp coarse sea salt.
Transfer to small parchment lined baking sheet (in a single layer) and allow to cool completely, about 20 minutes.
Once cool, begin melting chocolate. I like to break up the chocolate in the wrapper (less messy) and use a double boiler. You could use the microwave but I don't recommend it for this large of an amount of chocolate. See NOTES above for info on tempering.
Transfer cooled cashews back into mixing bowl and pour melted chocolate over. Use a spatula to toss until well coated.
Working quickly, use a tablespoon to measure heaps of the cashew-chocolate mixture onto the large parchment lined baking sheet. You should get approximately 24.
Finish with a sprinkle of coarse sea salt and place in the freezer for 30 minutes to set the chocolate.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.