Happy Nut Day! If you’re a nut lover like me, every day is a happy nutty day, but did you know that October 22 is National Nut Day? For those outside the States, I invite you to celebrate along with us and what better way to celebrate than by combining nuts with chocolate!
Snacking on nuts is a great way to calm those afternoon tummy grumbles. The combo of protein and fat is so satisfying and makes the few hours until dinner both bearable and delicious.
Nuts are perfectly fine raw or roasted and salted, but what makes them perfectly perfect is when they are covered in chocolate. Who’s with me?
Makes 24 Clusters
1 cup raw cashews
6-7oz chopped dark chocolate (I used two 3.5oz 70% dark chocolate bars broken into pieces)
Fleur de sel for topping, optional
Preheat oven to 350°F.
Place cashews in a single layer on a baking tray. Roast for 5 minutes, stir, and return to the oven for an additional 3-5 minutes until starting to get golden.
Remove tray from the oven and allow to cool.
Melt chocolate in a double boiler over low heat, stirring until completely melted and smooth.
Add cooled cashews to the chocolate and stir until all cashews are coated.
Place a piece of parchment paper on the cooled baking tray. Spoon small clusters of chocolate covered cashews onto the tray, 3-5 cashews per cluster.
Place tray in the fridge for 15-20 minutes or until hardened.
Eat at least one!
You can roast the cashews in a toaster oven but make sure to keep an eye on them! Since they are closer to the heating element, the process will go faster.
Once you start smelling the sweet smell of cashews coming from the oven, it’s about time to take them out. Trust your nose. Cashews can go from golden to burnt in a matter of seconds.
Chocolate bars are preferred because chocolate chips are designed to not melt.
There will be chocolate leftover after making all your clusters, but having the extra makes it easy to mix and cover all the cashews.