These dark chocolate covered cashew bites have a crispy outside and a soft, melt in your mouth, inside. The flavors are subtle yet will leave you wanting more. Eating just one might not be an option!
Chocolate Covered Cashew Bite Ingredients:
- 3 cups cashews
- 1 cup coconut sugar
- 1/2 tsp vanilla extract
- 6 tbsp water
- 2 bars dark chocolate melted (I use Lindt Madagascar)
- sea salt
Chocolate Covered Cashew Bite Directions:
Put all ingredients, with the exception of the chocolate and sea salt, into your food processor. Process until smooth.
Transfer to a bowl and place in the fridge. Let cool in the fridge overnight. This will allow the mixture to harden enough to make it easy to work with.
Line a cookie tray with wax paper. Remove the batter from the fridge. Using a small cookie dough scooper, scoop balls of batter onto the wax paper. If you don’t have a cookie dough scooper, just use a spoon to make small, even-sized balls. The batter makes about 25 small balls.
Place the tray in the freezer for about an hour.
Once the hour is up, break up your chocolate bar into a microwave-safe bowl or cup. (I like using something that is tall and somewhat narrow as it makes it easy to fully dip the balls into the chocolate.) Microwave the chocolate 30 seconds at a time, stirring between each interval. Continue until the chocolate is fully melted.
Note: I find these taste best using Lindt Madagascar. I like this dark chocolate because it isn’t bitter. But I encourage you to try these with your favorite dark chocolate!
If you used a spoon instead of a cookie dough scoop to make the balls, this is a good time to shape them into perfect balls. Right out of the freezer, they’ll be cold enough so that they don’t stick to your hands too much.
Using tongs, dip each ball into the chocolate and return the dipped ball onto the tray lined with wax paper. Repeat until all of the balls have been dipped in the chocolate.
Note: If you have leftover melted chocolate, line a small cookie tray with wax paper, pour the leftover melted chocolate onto the wax paper, spread to evenly distribute the chocolate, and place in the fridge. The chocolate will reharden and you’ll be left with dark chocolate to snack on!
Lightly sprinkle salt over the chocolate dipped balls and return to the freezer for 1-2 hours before serving.
Store leftovers in the freezer.
Enjoy!
Desserts à la Mariane 