One of my favorite sweet treats is Chocolate Covered Cashews (or any nut for that matter). But the kind you can buy at the store is often times full of trans fats and other extra ingredients. This recipe is made from plain, simple ingredients and is sweetened with pure maple syrup – not high fructose corn syrup – which is highly processed. You could also experiment with other sweeteners and see what sticks.

Also, cashews have some really great nutrition! They have high levels of iron, magnesium, zinc and copper. Magnesium is known to help with blood pressure. Zinc and copper when in balance help maintain good vision, healthy sleep, and proper thyroid function. In addition, the monounsaturated fatty acids have been shown to improve HDL – the good cholesterol.

Try it and let me know how it goes! Enjoy!

8 ounces unsweetened Baker’s chocolate

1/2 cup pure maple syrup

1/2 cup honey

Dash of Kosher or sea salt

2 cups roasted cashews (any type of nuts will work here)

1 T coconut oil

Prepare cookie sheet by covering with a sheet of parchment paper. Set aside. Add cashews to medium bowl and set aside. Add all ingredients to a heavy saucepan and turn to low heat. Stir until chocolate is completed melted. Once completely melted, pour chocolate mixture over cashews. Stir to cover thoroughly. Spread evenly onto cookie sheet lined with parchment. Set cookie sheet in refrigerator until cool (at least 2 hours). Break apart into bite-sized pieces and enjoy!

Store in container for up to 2 weeks (if they last that long).

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