Chocolate Nut clusters

Salted Dark Chocolate Nut Clusters


One of my favorite dessert pairings is the traditional chocolate and peanut butter combo. I wanted to make a dessert that crushed my cravings, but was easy and quick to make with ingredients that I probably already had.

These Salted Dark Chocolate Nut Clusters are exactly what the doctor ordered. They are rich in creamy peanut butter, crunchy from roasted cashews, and sweet with homemade dark chocolate. A pinch of sea salt rounds out these clusters to be the perfect dessert.

This dessert is so easy and delicious, it’ll put those Reese’s days in the past.

Salted Dark Chocolate Nut Clusters

Serves 2
– 1/4 heaping cup roasted unsalted cashews
– 2 Tbs. all-natural creamy peanut butter (I like Teddie brand)
– 1-1/2 Tbs. honey, divided
– 2-1/2 tsp. cocoa powder
– 1/4 tsp. vanilla extract
– 2 tsp. coconut oil, liquefied
– Sea salt

Line a flat plate with parchment paper. In a small bowl, combine the peanut butter and 1/2 Tbs. of honey. Add the cashews, and form 4-5 small clusters. Place each cluster on the parchment paper, and freeze for a few minutes until slightly hardened.

Meanwhile, in a small bowl, combine 1 Tbs. of honey, cocoa powder, vanilla, and oil until emulsified. Retrieve the nut clusters from the freezer and one by one, roll the clusters in the chocolate until mostly covered and place back on parchment paper. Sprinkle with the sea salt.

Freeze for about 5 minutes, or until chocolate hardens. Store in an air-tight container in the freezer for up to a week.