Salted Chocolate Caramel Cashew Clusters Recipe

Salted Chocolate Caramel Cashew Clusters

These salted chocolate caramel cashew clusters are the perfect bite filled with all the things you need for a quick little pick me up and salty-sweet treat. They are portioned to be satisfying while not totally disturbing your good habits or throwing you off course with your goals.

That’s my favorite thing about these salted chocolate caramel cashew clusters. If you make them in mini muffin tins, they are only two bites (or one kind of big bite). Just look at these little nuggets of tastiness.

And here, check out this big stack of perfection for a closer look! You’ll see we used regular sized muffin tins for some. They are more photogenic. They have slightly more of the cashew caramel mixture and about the same amount of chocolate topping as the mini muffin sized ones. I just spread them out in the muffin liner in a thinner layer.

I told you….these little clusters are all the good things wrapped up in one little two-bite treat.

Ingredients:

2 tbsp Gold Nugget Ghee
1/4 cup Coconut or Maple Sugar
1-2 tbsp Full Fat Coconut Milk or Nut Milk
Pinch of salt
1½ cups of Dry-Roasted or Raw Cashews
4-5 oz Paleo Friendly Enjoy Life Chocolate Chips, melted

Instructions:

Line a mini muffin tin with liners and set aside.
Make your caramel sauce. Over medium heat, add your grassfed butter or ghee to a small skillet.
As the butter melts, add your coconut or maple sugar and keep mixing everything until the butter and sugar combine.
Add the coconut or nut milk and continue stirring.
Once the milk is combined into the mixture, turn the heat down to low and keep stirring. The sauce will start to thicken.
Remove from heat and in a small mixing bowl, combine your cashews with your caramel sauce and mix with a spoon until the cashews are coated in caramel.
Spoon the cashew caramel mixture into your muffin liners. There will probably be extra. I busted out my regular sized muffin tin because I don’t have two minis and just made a thinner layer of the nut mixture.
Melt your dark chocolate next. Use a double boiler over medium heat (or a sauce pan and stainless steel mixing bowl if you don’t have one). Stir the chocolate around plenty so it doesn’t burn. Once the chocolate is melted and smooth in texture, turn the heat off.
Spoon the chocolate over your caramel covered cashews.
Sprinkle a little sea salt on top of each cluster. This is imperative for achieving maximum salty-sweet pleasure!
Place in the fridge to solidify the chocolate.
Serve these up or store them in an airtight container in the fridge for about a week or longer in the freezer.