Salted Chocolate Caramel Cashew Clusters
These salted chocolate caramel cashew clusters are the perfect bite filled with all the good things. All the things you need for a quick little pick me up and salty-sweet treat. They are just enough to reward yourself and satisfy a sweet craving.
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Line a mini muffin tin with liners and set aside.
- Make your caramel sauce. Over medium heat, add your grassfed butter or ghee to a small skillet.
- As the butter melts, add your coconut or maple sugar and keep mixing everything until the butter and sugar combine.
- Add the coconut or nut milk and continue stirring.
- Once the milk is combined into the mixture, turn the heat down to low and keep stirring. The sauce will start to thicken.
- Remove from heat and in a small mixing bowl, combine your cashews with your caramel sauce and mix with a spoon until the cashews are coated in caramel.
- Spoon the cashew caramel mixture into your muffin liners. There will probably be extra. I busted out my regular sized muffin tin because I don't have two minis and just made a thinner layer of the nut mixture.
- Melt your dark chocolate next. Use a double boiler over medium heat (or a sauce pan and stainless steel mixing bowl if you don't have one). Stir the chocolate around plenty so it doesn't burn.
- Once the chocolate is melted and smooth in texture, turn the heat off.
- Spoon the chocolate over your caramel covered cashews.
- Sprinkle a little sea salt on top of each cluster. This is imperative for achieving maximum salty-sweet pleasure!
- Place in the fridge to solidify the chocolate.
- Serve these up or store them in an airtight container in the fridge for about a week or longer in the freezer.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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