This chocolate recipe is packed with healthy fats, delicious cashews, and sea salt to create the perfect salty-sweet treat that is free of refined sugars and inflammatory oils.
- 1 cup cashews, chopped
- 200 g 100% pure baker's chocolate (I like Camino's!)
- 1 tbsp. coconut oil or butter or ghee
- 1/4 cup maple syrup (more to taste depending on preference)
- 1/4 tsp. sea salt or Himalayan pink salt
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Heat a frying pan over medium heat. Add cashews to frying pan and toast until edges start to turn golden. About 3-5 minutes.
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Remove cashews from frying pan and set aside.
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Line a plate or baking sheet with parchment paper and set aside.
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Place water in a double boiler over medium-high heat. A double boiler is basically a pot over which you place another, slightly smaller pot or metal mixing bowl. Be careful not to fill the bottom pot to the point where the water touches the bottom of the top pot as this can cause your chocolate to burn.
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Break chocolate into squares (Camino's baking chocolate comes in chip form now- YAY!) and add to the double boiler, stirring gently as it melts.
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Once melted add the coconut oil and maple syrup and mix together.
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Once combined add cashews and mix thoroughly.
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Spread chocolate cashew mix onto lined plate or baking sheet.
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Once spread, sprinkle the top with sea salt. Start small and sprinkle around. You may not need the whole 1/4 tsp.
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Place in the fridge to set.
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Once hardened break into chunks with a knife and try not to eat the entire plate in once go. It ends poorly. Trust me.