Dark Chocolate Coconut Cashew Clusters (Printable Version)
Nutty, chocolatey clusters featuring roasted cashews and toasted coconut in dark chocolate
# What You'll Need:
→ Nuts & Coconut
01 - 1 cup roasted, unsalted cashews
02 - 3/4 cup unsweetened shredded coconut
→ Chocolate
03 - 8 oz high-quality dark chocolate (70% cacao), chopped
→ Optional Add-ins
04 - 1/4 tsp flaky sea salt for sprinkling
# How To Make:
01 - Line a baking sheet with parchment paper to prevent sticking and ensure easy removal.
02 - Toast shredded coconut in a dry skillet over medium heat for 2–3 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool completely.
03 - Melt dark chocolate in a microwave-safe bowl or double boiler until smooth, stirring every 30 seconds if microwaving to prevent scorching.
04 - Add roasted cashews and toasted coconut to the melted chocolate. Stir thoroughly until all nuts and coconut pieces are evenly coated.
05 - Drop heaping tablespoons of the chocolate mixture onto the prepared baking sheet, spacing clusters apart to prevent merging.
06 - Sprinkle each cluster with a pinch of flaky sea salt immediately while chocolate is still wet, if desired.
07 - Refrigerate clusters for 30 minutes or until chocolate is completely firm and set.
08 - Store in an airtight container at room temperature for up to one week, or refrigerate for extended freshness.
# Expert Advice:
01 -
- They come together in under 30 minutes but taste like something from a gourmet chocolate shop
- The combination of textures and flavors satisfies every craving in one bite
02 -
- Room temperature chocolate can seize if even a tiny drop of water gets into it, so keep everything dry
- Letting the coconut cool before mixing prevents the chocolate from melting too quickly and becoming greasy
03 -
- Use a cookie scoop for uniform size and the prettiest presentation
- Temper your chocolate if you want that professional snap and glossy finish