Caramelized Cacao Bean & Cashew Clusters

INGREDIENTS:

• 1/2 cup coconut sugar
• 2 tbsp water
• 1 1/2 cups cacao beans
• 1/2 cup cashews, lightly roasted
• 1 cup (8 oz) dark chocolate, chopped
• sea salt (for sprinkling)

INSTRUCTION:

1. Preheat oven to 300°F.
2. Spread cashews on a baking sheet into a single layer and bake for 5-7 min.
3. Heat coconut sugar and water together in a saucepot until sugar dissolves.
4. Use a double boiler to melt the chocolate on low heat. Stir chocolate continuously until fully melted.
5. Remove chocolate from heat and stir in roasted cashews and caramelized cacao beans. Mix thoroughly.
6. Sprinkle with sea salt and let set to harden (can put in the refrigerator to harden faster).
7. Store clusters in the refrigerator for up to 4 weeks.

How to roast Cashews in the oven

INGREDIENTS:

• 1 cup raw cashews

INSTRUCTION:

1. Preheat oven to 350 degrees F (175 degrees C). Add cashews to the baking sheet in a single layer.
2. Roast for 10-15 min. But don’t walk away! Stir occasionally to prevent scorching and keep an eye on your cashews since oven temperatures may vary.
3. Use as desired. Store in an airtight container for up to 1 week.

• This method works for both whole nuts and halves.

Chocolate Dipped Dried Mango Snacks with Cashews

INGREDIENTS:

• 10 pieces dried mango
• 1 oz cacao paste wafers
• 2 tbsp cashews, crushed
• ½ tsp salt flakes

INSTRUCTION:

1. Dip 1/2 of each dried mango into the cacao paste.
2. Sprinkle it with crushed cashews and a tiny sprinkle of salt flakes.
3. Repeat the process with all the pieces of dried mango, then place in the fridge to set for 10 minutes. Enjoy!
4. Store in an airtight container for up to a week.