Dark Chocolate Cashew Clusters
These Dark Chocolate Cashew Clusters are glossy, rich, and perfectly balanced with buttery roasted cashews and a touch of sea salt. Made with just a few simple ingredients, this dark chocolate cashew clusters recipe is no-bake, naturally gluten-free, and ideal for gifting, snacking, or satisfying chocolate cravings fast.
Ingredients
- 8 oz dark chocolate 60–70% cacao, finely chopped
- 1 ½ cups roasted cashews unsalted or lightly salted
- ½ teaspoon vanilla extract optional
- ½ –1 teaspoon coconut oil optional, for shine
- Flaky sea salt for sprinkling
Instructions
- Line a baking sheet with parchment paper.
- Melt dark chocolate gently using a double boiler or microwave in 20–30 second bursts, stirring between each interval.
- Stir in coconut oil (if using) until smooth and glossy.
- Mix in vanilla extract, if using.
- Fold cashews into the melted chocolate until evenly coated.
- Spoon small clusters onto the prepared baking sheet.
- Sprinkle lightly with flaky sea salt while chocolate is still wet.
- Let clusters set at room temperature 30–45 minutes, or refrigerate 15 minutes until firm.
Notes
- Use high-quality dark chocolate for best flavor and snap.
- Avoid overheating chocolate—it should melt slowly and stay glossy.
- A small pinch of salt goes a long way.
- Leave cashews whole for bold crunch or roughly chop for smaller clusters.