Ingredients
- 1 cup unsalted cashews (raw or roasted is fine)
- ½ cup chocolate chips* (or chocolate bar equivalent)
- ¼ cup almond butter (or another nut butter)
- 1 tsp melted coconut oil
- ½ tsp vanilla extract
- + flaky or coarse sea salt for topping
Instructions
- 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).
Notes
*I love the EnjoyLife or Hu Kitchen chocolate chip brands because they don'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!