Chocolate Coconut Cashews

best coconut chocolate recipe

This sweet treat transports me back to Maui…

It was a sparkling blue day in Maui, and we had spent an hour hiking down to the Nakalele blowhole. The kids ran ahead, hoping from rock to rock like nimble mountain goats. The sun was on our backs, sweat turning our tank tops a darker shade…we were all hungry. At the highway a jovial local couple greeted us, from under the shade of their roadside stand. Would we like cold water and to sample their chocolate cashews? But of course. One taste of the chocolate covered cashew and coconut mixture and we were hooked. This recipe is my rendition of the sweet and salty Maui treat.

Remember when selecting dark chocolate: always choose one that is 73% cocoa content or higher. The higher the cocoa content, the lower the sugar content. If you’re new to dark chocolate, it may take a little while to modify your palate from uber sweet milk chocolate, but soon anything lower than 73% cocoa will taste sickly sweet.

Chocolate Coconut Cashews
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Cook time
Total time
INGREDIENTS
Serves 6

  • ¼ cup coconut oil, divided
  • 1 cup raw, unsalted cashews
  • 1 cup unsweetened coconut flakes
  • ¼ teaspoon sea salt
  • 1 cup dark chocolate
  • ¼ teaspoon almond extract
INSTRUCTIONS

  1. Place a large skillet over medium heat. Add 2 Tablespoons of the coconut oil. Add the cashews to the skillet. Cook, mixing often for 5 minutes. Add the coconut flakes and salt to the skillet and continue to cook, stirring often, until toasted golden. Remove from heat.
  2. Place the chocolate, remaining 2 Tablespoons of coconut oil and almond extract in a small pot and place that pot in a medium skillet with an inch of water. Place over medium-low heat, stir often until the chocolate mixture is smooth.
  3. Line a rimmed baking sheet with parchment paper. In a large bowl combine the toasted cashews, coconut flakes and melted chocolate. Spread the chocolate mixture over the rimmed baking sheet. Place the baking sheet in the fridge for 30 minutes. Take a big spoon and break up the mixture every 10 minutes to prevent large pieces from sticking together. Enjoy!
NUTRITION

Calories: 234     Fat: 23 g     Carbohydrates: 8 g     Sodium: 101 mg     Fiber: 3 g     Protein: 2 g    
best coconut chocolate recipe

I have bags of this hidden in my freezer…big surprise, right? :)

Comments

  • Deanna September 15, 2015 at 6:42 pm

    Please clarify the dark chocolate. Could that be dark chocolate chips, baking chocolate 8 ounces.
    Thank you
    Deanna

    • Diana September 16, 2015 at 7:09 pm

      Hi Deanna,

      The dark chocolate that can be used is any dark chocolate such as chips, bars, etc. I use 73% or higher. I hope that this helps. Happy Cooking!

  • Olivia January 27, 2016 at 8:02 pm

    Love this dessert/snack! You can’t go wrong with chocolate or cashews. Thank you for the recipe…everyone that tries this loves it. 🙂

  • Marie January 30, 2016 at 9:44 pm

    Re: how to estimate how much chocolate to use. When you say one cup dark chocolate, with that be about the same as 8 ounces of a dark chocolate bar or chips?

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