Sweet & Salty Cashew Clusters

When I was a kid, I used to ride to the mall every weekend practically, when video games were in rooms called arcades and were something still desired. Back in the 80's you grabbed your bike and rode all day from place to place, to the mall, a friend’s house or even to a dirt track to hit some sweet jumps (Napoleon Dynamite reference). Every weekend at the mall, See's Candies would give out a free sample of any one piece you wanted, and guess who was there practically every Saturday & Sunday, this kid was. Can you guess what I always asked for?

These Sweet & Salty Cashew Chocolate Clusters totally bring me back to the good ole days of being a crazy, carefree kid. The best part about these clusters is they are healthy. They are made with the best antioxidant on the planet and with such a small amount of natural sugar.

2 oz Unsweetened Baking Chocolate (100% Cacao)

1 Cup Raw Cashew Pieces

1 ½ tsp Coconut Oil (Melted)

1 Tbsp Grade B Pure Maple Syrup

¼ tsp Pure Vanilla Extract

Zest of 1 Orange (1 tsp) - Optional

Pinch of Sea Salt (1/4 tsp)

In a small sauce pan, bring 1 inch of water to a boil. Turn down heat to a low simmer and top with a glass bowl or metal bowl (for making a double boiler).  Add chocolate and coconut oil and allow to slowly melt together. As it melts, stir occasional until both are completely combined and melted, add in vanilla and maple syrup and stir until combined. Add in orange zest(optional, I love a little citrus with my chocolate, takes it to a whole new level) and stir until mixed well. Add cashew pieces and mix in until completely combined with the chocolate mixture. Place a piece of parchment paper on a small rimmed baking sheet or plate, and spread it all out on the paper. Take a pinch of sea salt and sprinkle over the batch and then place in the fridge to cool for 30 minutes. After hardened, break apart and store in a closed container in the fridge for a week, but it wont last that long. Mine only lasts for about 2-3 days, tops! Enjoy!!