Chocolate Covered Cashew Bark

Let’s just cut straight to the point here: a salted chocolate covered nut is one of the best combinations out there. I’m forever on *team sweet/salty* though, so this makes complete sense. Growing up, my mom and I would always get the chocolate covered cashews from the bulk section as a treat (mainly a treat because they were approx. 1 million dollars it seemed). They also never lasted more than a day because HOW DOES ONE STOP?

I found myself craving some the other day and instead of buying some (with who knows what other ingredients involved) or spending 10 hours individually dipping each cashew, I threw a bunch of ingredients into a bowl and called it a day.

The result? Crunchy, salty, perfect “clusters” that have a lot more substance + flavor than a traditional bark, but are just as easy to whip up. Oh, and you can obviously substitute any kind of nut, nut butter, or type of chocolate. Versatility is very much appreciated, especially in a pandemic. Get after it!

INGREDIENTS:

1 cup cashews, unsalted (raw or roasted is fine)
1/2 cup chocolate chips (or chocolate bar equivalent)
1/4 cup almond butter (or another nut butter)
1 tsp coconut oil
1/2 tsp vanilla
+ flaky or coarse sea salt for topping

*I love the EnjoyLife chocolate chip brand because it doesn’t have any soy, dairy or weird ingredients. It’s definitely more expensive, so feel free to use any chocolate chips or your fav bar!

RECIPE:

Melt chocolate and coconut oil either in the microwave (30 seconds at a time) or on the stove in a double-boiler so it doesn’t burn. This is as simple a glass bowl over a small pot of simmering water (not touching the bowl).

Add in the almond butter, vanilla, and pinch of regular sea salt; stir to combine. Pour in cashews and stir until coated.

Lay out on parchment-lined baking sheet and spread evenly. Add plenty of coarse/flaky sea salt on top. Throw into the freezer for 20 minutes.

Take out and use a sharp knife to cut into large pieces. Store in an air-tight container in the fridge or freezer (depending on how hard/crunchy you want it).