Ingredients
To make these espresso cashew clusters, you’ll need:
- Cashews – 2 cups (roasted and unsalted)
- Dark Chocolate – 8 ounces (chopped or chocolate chips)
- Espresso Powder – 1 tablespoon
- Coconut Oil – 1 teaspoon (optional, for a smoother chocolate texture)
- Sea Salt – for sprinkling (optional)
Step-by-Step Instructions
1. Prepare Your Workspace
Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
2. Melt the Chocolate
In a microwave-safe bowl or using a double boiler, melt the dark chocolate. If using the microwave, heat in 20-second intervals, stirring in between to prevent burning. Once smooth, stir in the espresso powder and coconut oil until fully combined.
3. Coat the Cashews
Add the roasted cashews to the melted chocolate mixture. Stir gently to ensure the cashews are evenly coated.
4. Form the Clusters
Using a spoon, drop small mounds of the chocolate-coated cashews onto the prepared baking sheet. Try to keep the clusters uniform in size.
5. Sprinkle with Sea Salt
If desired, sprinkle a pinch of sea salt on top of each cluster for a sweet and salty flavour.
6. Chill the Clusters
Place the baking sheet in the refrigerator for 20-30 minutes, or until the chocolate is fully set.
7. Serve and Enjoy
Once the clusters are firm, transfer them to an airtight container. Store in the refrigerator for up to 2 weeks.
Tips for Success
- Use High-Quality Chocolate: The better the chocolate, the richer the flavour.
- Roast Your Cashews: If using raw cashews, roast them in the oven at 350°F (175°C) for 8-10 minutes for enhanced flavor.
- Add Texture: Sprinkle crushed coffee beans, shredded coconut, or chopped nuts on top for extra crunch.
Try this recipe today and treat yourself to a delicious burst of flavour. Don’t forget to share your creations and tag us on social media!
