Melt the chocolate:
Break the chocolate into small pieces and place in a heatproof bowl.
Melt the chocolate in a double boiler (set the bowl over a pan of simmering water so that the bottom of the bowl touches the water) or in the microwave in 30-second intervals, stirring each time, until smooth. If using coconut oil, add it to the chocolate once it has melted.
Mix the cashews into the chocolate:
Place the toasted cashews in the bowl of melted chocolate and mix well until evenly coated.
Form the chocolate cashews:
Use a spoon to scoop out small groups of chocolate-coated cashews and place on a baking sheet lined with baking paper. You can also spread them out individually for individually coated cashews.
Cools and enhances:
Let the chocolate cashews cool at room temperature until the chocolate hardens, or place the baking sheet in the refrigerator to speed up the process.
Add the finishing touch:
Once set, sprinkle the chocolate cashews with a pinch of sea salt if desired to enhance the flavor.
Storage:
Store the chocolate cashews in an airtight container at room temperature for up to a week or in the refrigerator for up to two weeks.
Variations:
Spices: Add a pinch of cinnamon or chili powder to the melted chocolate for a spicy kick.
Coconut: Sprinkle the chocolate cashews with toasted coconut flakes before the chocolate sets.
Dried fruit: Mix other types of dried fruit, such as almonds or hazelnuts, with the cashews for a more varied mix.
Enjoy your meal! Chocolate Cashews are great to eat anytime or as a sweet treat.
