Dark Chocolate Cashew Clusters
Dark Chocolate Cashew Clusters are the better version of a peanut cluster…in my opinion. I’m a huge fan of dark chocolate and prefer it over milk chocolate 100% of the time. And a roasted, salted cashew is just one of my favorite nuts. Paired with a little flaky sea salt and you’ve got the perfect sweet and salty treat!
And the best part, you only need four ingredients!
- dark chocolate chips
- coconut oil
- cashews
- flaky sea salt
This idea came to me after buying a container of these from Minnesota’s Largest Candy Store this fall. I just loved the combination and knew they would be super easy to make myself.
Melt the chocolate in the microwave in 30 second increments, and stir in-between to avoid burning. Stir in the melted coconut oil and cashews. From there it’s just dropping spoonfuls onto parchment lined sheet pans. These parchment sheets are a life saver. I keep them right next to my sheet pans and use them multiple times per week. Super handy!
Top each cluster with a pinch of flaky sea salt. This recipe will make about 20 clusters, but will depend on how big you make your clusters. You can easily double this recipe if you’re making holiday treats for a crowd. They make great gifts!
Finally, chill in the fridge or freezer until set. Store in an air tight container. I like to keep them in the fridge or freezer, I think they are better cold!
You could use chocolate flavored almond bark or vanilla flavored almond bark if you prefer, or swap out the cashews for any nut you like. These Dark Chocolate Cashew Clusters are a tasty and EASY holiday treat!
Love a no bake treat? Try these other tasty options:
Biscoff Chocolate Ganache Cookies
Peanut Butter Chocolate Crunch Cookies
Cinnamon White Chocolate Snack Mix
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Dark Chocolate Cashew Clusters
A four ingredient decadent treat. Super easy and no oven required!
Ingredients
- 10 oz dark chocolate chips or chunks
- 1/8 cup coconut oil melted
- 2 cups roasted and salted cashews
- Flakey sea salt
Instructions
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Line a large sheet pan (or 2) with parchment paper.
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In a microwave safe bowl, melt the dark chocolate in the microwave, stirring after 30 second increments until smooth. Stir in melted coconut oil. Stir in cashews.
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Drop spoonfuls onto parchment lined sheet pan. Top each cluster with a pinch of flakey sea salt. Chill in the fridge or freezer until set. Store in an airtight container. I prefer them cold so I keep them in the fridge or freezer.
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