Salty meets sweet in these delectable salted coconut cashew clusters, made with a combination of wholesome, raw ingredients. Treat your loved ones to these decadent morsels on Valentine’s Day – or any day for that matter!
Valentine’s Day is that one day when we can give ourselves permission to indulge in just about every sweet treat known to man, without feeling overwhelmed with guilt the day after. Everything about this day is sweet, from kind words on homemade Valentine’s Day cards and arts and craft projects for the little ones, to date nights for moms and dads and decadent sweets treats. These salted coconut cashew clusters are just as sweet as any traditional treat, but they have a few more things going for them – they’re much healthier than store-bought treats, they’re packed with protein and naturally sweetened with honey, and the addition of pink Himalayan sea salt takes their flavour profile over the edge.
In retrospect, doubling (or even tripling) the recipe would have been a good idea, considering these delicious treats didn’t last longer than a day in my home. The best part of these salted coconut cashew clusters – besides the fact that they’re ah-mazing, is that the recipe is so simple and unbelievably quick to prepare. Simply throw the ingredients in a large bowl, mix together then pop in the oven for 15 minutes. These are by far one of the easiest Valentine’s Day treats I’ve prepared for the family – and they’ve earned themselves a spot on my healthy snack recipe rotation!
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!
Salty meets sweet in these delectable salted coconut cashew clusters, made with a combination of wholesome, raw ingredients. Treat your loved ones to these decadent morsels on Valentine’s Day – or any day for that matter! Valentine’s Day is that one day when we can give ourselves permission to indulge in just about every sweet treat …
1/2 tsp. vanilla bean powder or 1 tsp. pure vanilla extract
1/4 - 1/2 tsp pink Himalayan salt
1/4 cup dark chocolate chips
Preheat the oven to 350 degrees. Combine the chopped cashews and coconut flakes with the honey in a large bowl. Add the vanilla bean and salt and mix gently with a wooden spoon until combined. Taste for seasoning and add more salt, if desired.
Transfer the mixture to a small baking sheet lined with parchment paper and pat down gently with the back of the spoon to about 1 inch thick. Bring in the sides to form a uniform rectangle.
Bake on the top rack for 10-12 minutes, tossing once after 5-7 minutes. After tossing pack the mixture together to form a rectangle and flatten until even and about 1 inch thick. Remove immediately from the oven after 10 minutes, stir again then reform into a uniform rectangle. The mixture will seem very loose but it will stick together once cooled. Allow to cool for at least 30 minutes. In the meantime, heat the chocolate chips in the microwave for 20-30 second intervals until just melted.
Drizzle the chocolate sauce evenly over the cashews and coconuts. Allow to cool for at least 20-30 minutes. Once cooled completely, break the rectangle into clusters. Store in the fridge in an air tight container for up to 2 weeks.