Cashew Clusters have become one of my husband’s favorite treats. I keep them in the freezer for him, and slowly, but surely, I see them disappear. He’ll eat one or two at a time, so nothing crazy either, but he likes to enjoy them after dinner along with a nice cup of coffee. He’s one of those people who can drink caffeine late at night and go to bed 20 minutes later. It truly baffles me! If I drink a cup of coffee after 4pm, I’m toast; no sleep for me until like 4am. Sigh.
When my husband and I were still dating, I picked up on his obsession for peanut clusters right away. I’ve known of my husband’s love for the combination of crunchy and sweet since the beginning of our relationship. See, once a week, we would go over to his parent’s house to visit them, and at some point in time, you would see him (or his dad) sneak out to the garage through the laundry room door. At the beginning I had no clue why they would do that, especially knowing they had company over! But I quickly learned that it was to go get a treat.
Yup. That’s right. They would sneak out for treats! They would go out to the garage alone and reach for the bag of peanut clusters kept in the freezer. The cute part is that you would see these two coming back in (individually, of course) munching on something, and being super energetic or in a really good mood. I think the energy came from, one, the sugar, and two, the fact they were giving themselves a “secret” treat. It’s adorable how our Lewis men love their treats. Ask my sister-in-law; she will tell you that her husband is the exact same way. It’s in their genes.
These adorable cashew clusters I have for you today, are very similar to the peanut clusters my husband and his dad would eat. I know that’s why he loves them so much. The only difference is that they are homemade, have cashews instead of peanuts, and the ingredients are a whole lot healthier for him.
Hope you enjoy these as much as we do at home!
- 1 cup roasted cashews
- ½ cup unsweetened cacao powder
- ½ cup coconut oil
- ¼-1/3 cup maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
- 2 tablespoons unsweetened shredded coconut
- Line baking sheet with parchment paper and set aside.
- Place frying pan under medium heat and add cashews. Since cashews are already roasted, all we want to do is get their flavors come back to life (roasted nuts can get a little stale from sitting on a shelf for too long.) Be careful not to burn your cashews, as soon as they start warming up and you can smell their aroma, remove them from the heat and transfer them to a dish to cool down completely.
- Place saucepan under medium heat and add coconut oil; allow it to melt. Add in cacao powder, maple syrup, vanilla extract and sea salt, and stir to mix well. Remove from heat and allow mixture to cool for about 10 minutes.
- Pour mixture into mixing bowl. Add shredded coconut and cashews, mix well and refrigerate for another 10 minutes. Make sure mixture doesn’t harden completely, so keep an eye on it.
- Once mixture obtains a paste-like consistency, drop it by the spoonful on top of your already prepared parchment paper covered baking dish. Should yield about 13 to 14 clusters. Place in freezer for 20 minutes, until hardened.
- Baking sheet
- Parchment paper
- Small frying pan
- Small sauce pan
- Mixing bowl
- Measuring cups
- Measuring spoons