Sea Salt Dark Chocolate Cashew Clusters
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This minimalist no bake dessert only requires 3 ingredients! My Sea Salt Dark Chocolate Cashew Clusters use dark chocolate, roasted and salted cashews, and a sprinkle of flaky sea salt for a naturally vegan, gluten free, and incredibly delicious dessert.
If you’re looking for more simple candy recipes with minimal ingredients, try some of my other favorites like my Vegan Dark Chocolate Covered Pretzels, Chocolate Peanut Caramel Candies, or my Mint Chocolate Coconut Squares.
Table of Contents
Why You'll Love This Recipe
3 Ingredients: This recipe for Sea Salt Dark Chocolate Cashew Clusters only requires 3 ingredients! Dark chocolate, roasted and salted cashews, and flaky sea salt are all you need to have a homemade candy recipe!
Sweet & Salty: These Sea Salt Dark Chocolate Cashew Clusters are both sweet and salty – which is my favorite combo! The flaky sea salt is optional, so if you want to omit that, you totally can and you’ll just have dark chocolate cashews.
Conscious Indulgence: I used to buy the Organic Dark Chocolate Sea Salt Cashews from Nuts.com all the time. But they contain soy lecithin and recently I have been avoiding soy because it’s a hormone disrupter (who knew?!). So, this recipe is just like these favorite candies of mine, but with conscious ingredients! Soy lecithin is used a lot in commercial candy making as a stabilizer for chocolate. It allows the chocolate to mold easier and become tempered, so you’ll see it in many chocolate candies, even organic ones as there is an organic soy lecithin. But, if you make your own candy, then you can avoid this potentially harmful ingredient!
Ingredients
- Dark Chocolate: I use organic mini dark chocolate chips, which is my secret ingredient whenever I'm making candy as you don't have to chop chocolate!
- Cashews: You can use organic roasted and salted cashews or raw cashers, either will work. The roasted and salted have more flavor, obviously, but if you don't want the added salt, feel free to use raw.
- Flaky Sea Salt: I top this with flaky sea salt, which is optional. But, I think it makes the best lightly sweet and perfectly salty snack!
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Tools Needed
- Scale: I always recommend using a digital food scale for the best results.
- Heatproof Mixing Bowl: You'll need a heatproof mixing bowl to melt the chocolate.
- Small Pot: If you are going to temper the chocolate, you'll need a small pot. But, this is optional.
- Chocolate Thermometer: If you're going to temper the chocolate, you'll need a chocolate thermometer. But, this step is optional. I really only temper if I'm gifting chocolate to other people, I never do it if it's just for myself!
- Quarter Sheet Pan: I use a quarter sheet pan and it fills it perfectly. If you are using a half sheet pan, this won't fill the whole pan, which is totally fine. If you want to make a double batch though, definitely use a half sheet pan.
- Parchment Paper: I use nontoxic parchment paper for ease, I definitely recommend parchment paper for this recipe. Don't skip it!
Step by Step Instructions
Step 1
Line a baking sheet with parchment paper (I actually used a quarter sheet pan as you don’t actually need a full half).
Step 2
Using a double boiler, melt the chocolate. Alternatively, you can use a heatproof bowl and microwave for 30 second intervals, stirring between each one to prevent burning.
Step 3
Add the cashews into the bowl with the melted chocolate and stir to combine completely. Transfer onto the prepared baking sheet and spread evenly.
Step 4
Sprinkle with flaky sea salt. Allow to set completely. You can place into the fridge or freezer to speed up the setting.
Baker's Tips
- Use a high quality organic dark chocolate for this recipe. With only a few ingredients, they really matter!
- In addition, the same goes for cashews, use high quality organic cashews that you like the flavor of when eaten alone. As those will make the best cashews for covering in chocolate.
- I use a flaky sea salt for topping as I love the sweet and salty combo. But if you don’t have flaky sea salt, you can use fine sea salt as well and it will still be delicious!
- If you want to temper the chocolate in this recipe, if you are gifting this candy or making for a party, then follow my instructions for tempering chocolate in my post How to Temper Chocolate for Candy Making.
FAQ's
You can use any kind of nuts you like or even a mixture of a few different kinds. This recipe would be really good with almonds, pecans, walnuts, or pistachios, even brazil nuts.
If you don't have flaky sea salt, you can just use regular fine sea salt too. It just won't have the same look but you'll still get that sweet and salty vibe. You can also omit the salt completely if you don't like sweet and salty chocolate.
This should be stored in an airtight container. If you didn't temper the chocolate, the you will most likely want to store this in the fridge. If you did temper the chocolate you can store this in your pantry.
Craving More?
Sea Salt Dark Chocolate Cashew Clusters
Ingredients
- 226 grams mini dark chocolate chips
- 340 grams roasted salted cashews
- Flaky sea salt
Instructions
- Line a baking sheet with parchment paper (I actually used a quarter sheet pan as you don’t actually need a full half).
- Using a double boiler, melt the chocolate. Alternatively, you can use a heatproof bowl and microwave for 30 second intervals, stirring between each one to prevent burning.
- Add the cashews into the bowl with the melted chocolate and stir to combine completely. Transfer onto the prepared baking sheet and spread evenly.
- Sprinkle with flaky sea salt. Allow to set completely. You can place into the fridge or freezer to speed up the setting.
- If you want to temper the chocolate you can definitely do that! If you don’t temper the chocolate, you may have to store in the fridge.
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