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A December Treat- Dairy Free Chocolate Covered Cashews and Cranberries

My husband used to travel a lot for work.   When that travel was to Chicago or through Chicago's O'Hare airport he brought back chocolate covered nuts for us!  He doesn't travel much for work any more and the kids were wishing the other day for chocolate covered cashews.   These were quick and easy to make and gone in the blink of an eye.  So I made more!  And thought I'd pass the recipe along to you.

Chocolate covered Cashews and Cranberries
1/2 bag of Enjoy Life Chocolate Chunks
8 oz of roasted cashews
Handful or two of dried cranberries (I used sweetened)
Sprinkle of coarse ground or small flake sea salt.
Double boiler
Parchment paper or silicon baking mat
Spoon and spatula

Melt the chocolate in the double boiler over medium heat.  Stir in cashews and cranberries until all are well covered.  Spread out on parchment paper and sprinkle lightly with sea salt. Allow to cool and harden.  If you use a chocolate that contains cocoa butter as opposed to paraffin you may need to refrigerate these. Cocoa butter can take a while to set.

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