Dark Chocolate Cashew Date Clusters (Printable Version)

Bite-sized dark chocolate clusters with crunchy cashews, sweet Medjool dates and optional puffed rice.

# What You'll Need:

→ Main Components

01 - 7 oz dark chocolate (70% cocoa or higher), chopped
02 - 1 cup roasted unsalted cashews, roughly chopped
03 - 3/4 cup packed Medjool dates, pitted and chopped
04 - 1/2 cup puffed rice cereal (optional, for extra crunch)

→ Optional Topping

05 - 1/2 tsp flaky sea salt

# How To Make:

01 - Line a baking sheet with parchment paper and set aside.
02 - Place the chopped dark chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method), stirring gently until completely smooth. Alternatively, microwave in 30-second bursts, stirring between each interval, until fully melted and glossy.
03 - In a large mixing bowl, toss together the roughly chopped cashews, chopped Medjool dates, and puffed rice cereal if using, until evenly distributed.
04 - Pour the melted dark chocolate over the cashew and date mixture. Stir thoroughly using a spatula or spoon, ensuring every piece is completely coated in chocolate.
05 - Using a tablespoon, drop mounded spoonfuls of the chocolate mixture onto the prepared parchment-lined baking sheet, spacing each cluster about 1 inch apart to prevent sticking.
06 - Sprinkle each cluster lightly with flaky sea salt while the chocolate is still warm and melted, so it adheres properly.
07 - Transfer the baking sheet to the refrigerator and chill for at least 30 minutes, or until the clusters are completely firm and set to the touch.
08 - Once fully set, transfer the clusters to an airtight container and store in the refrigerator for up to one week.

# Expert Advice:

01 -
  • These clusters taste like something from a fancy chocolate shop but come together in your kitchen with nothing more than a bowl and a spoon.
  • The natural sweetness of dates means you get a rich dessert without adding a single grain of refined sugar.
  • They are gluten free, dairy free, and vegetarian, so you can share them with almost anyone without a second thought.
02 -
  • If your dates are dry and stiff, soak them in warm water for ten minutes and pat them thoroughly dry before chopping or they will not blend well with the chocolate.
  • Moisture is the enemy of melted chocolate, so make sure every bowl, spoon, and spatula is completely dry before you begin.
03 -
  • Chop the chocolate small and uniform before melting because uneven pieces melt at different speeds and you risk burning the smaller bits while waiting for the larger chunks.
  • A tiny dab of coconut oil stirred into the melted chocolate makes it shinier and slightly easier to coat the dry ingredients without seizing.

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