CASHEW CACAO CLUSTERS
This recipe was inspired during the holiday season while creating a Christmas care package for my son (and my own desire for full, taste explosions of flavor that just happen to pack healthy power). Every year I aim to come up with a few indulgent treats that mark the holidays and this year cashews and cacao nibs have been an addiction for me. That said I made a double batch of these. Some for gifts, as well as some to serve at a Christmas party yet… I have been into it almost daily so I will be making more.
This combo is oh-so-good, somewhat addictive and is a must make any time of the year. The combo of crunchy, sweet, salty and slightly bitter as well as fragrant from the spice combo is perfection and anyone can make this. All you need to do is measure, mix, bake and serve or store and then sneak into every now and again). You are guaranteed to both love this as well as earn rave reviews from everyone you make it for.
And yes, you can substitute any nuts or seeds yet I am partial to this combo.
INGREDIENTS:
2 cups raw cashews
2 cups raw pecans
½ cup raw cacao nibs
¼ -1/3 cup maple syrup, the real thing
¼ cup coconut syrup or additional maple syrup if not available.
1 tsp vanilla pasted, powder or extract
¾ tsp sea salt
¾ -1 tsp each ground cinnamon, cardamom and ginger powder
DIRECTIONS:
This recipe was inspired during the holiday season while creating a Christmas care package for my son (and my own desire for full, taste explosions of flavor that just happen to pack healthy power). Every year I aim to come up with a few indulgent treats that mark the holidays and this year cashews and cacao nibs have been an addiction for me. That said I made a double batch of these. Some for gifts, as well as some to serve at a Christmas party yet… I have been into it almost daily so I will be making more.
This combo is oh-so-good, somewhat addictive and is a must make any time of the year. The combo of crunchy, sweet, salty and slightly bitter as well as fragrant from the spice combo is perfection and anyone can make this. All you need to do is measure, mix, bake and serve or store and then sneak into every now and again). You are guaranteed to both love this as well as earn rave reviews from everyone you make it for.
And yes, you can substitute any nuts or seeds yet I am partial to this combo.
- Sweets, Snacks
- Prep time – 10 minutes, bake time 15-20 minutes
- Vegan, gluten, soy, corn free, Paleo
- Yield, 4.5 cups
- Oven 325F
INGREDIENTS:
2 cups raw cashews
2 cups raw pecans
½ cup raw cacao nibs
¼ -1/3 cup maple syrup, the real thing
¼ cup coconut syrup or additional maple syrup if not available.
1 tsp vanilla pasted, powder or extract
¾ tsp sea salt
¾ -1 tsp each ground cinnamon, cardamom and ginger powder
DIRECTIONS:
- Cover a large baking sheet (1 – 2 inch sides), with a layer of parchment paper. Pre-heat oven to 325F.
- Combine the nuts, cacao nibs, maple syrup and coconut syrup and seasonings in a large bowl, stirring well. Spread out evenly into a single layer onto the baking sheet, place into the oven and bake 15 – 20 minutes stirring occasionally.
- When done, stir the nuts again and let cool before storing in airtight containers.
- Can be stored in an airtight container for up to three weeks. For a more intensified caramel taste, cook an additional 10 minutes but watch carefully to ensure it doesn’t burn.
- Find some of these great ingredients at www.rawelements.ca Use ‘teri’ for a 10% discount.
- This is a perfect recipe to double and present as gifts when packaged in beautiful glass storage containers topped with parchment paper, a label and copy of the recipe. Please ensure recipe credits are included.