Chocolate Cashew Bark #CKMondaviWines

• Vegan
• Gluten free
• Paleo

• Baking & Spices

  • 1 Sea salt
  • 1 11/16 lb Semisweet or bittersweet chocolate

• Nuts & Seeds

  • 4 cups Cashews, toasted

Found on dessertsrequired.com

Description

Ingredients

• 4 cups (594 grams) cashews, toasted
• 1 pound 11 ounces semisweet or bittersweet chocolate, melted
• sea salt, to taste

Directions

• Line a 9 x 13 baking pan with heavy duty aluminum foil.
• Cover the bottom of the pan with a layer of toasted cashews. Break the remaining cashews into smaller pieces and set aside.
• Cover the cashews with melted chocolate. Use a small metal spatula to make sure all of the nuts are covered.
• Sprinkle the remaining cashews over the chocolate. Sprinkle with sea salt, to taste.
• Use the tines of a fork to drizzle the remaining chocolate over the top. This will act as the glue to hold the top cashews in place when they are cut.
• Place the pan in the freezer for 15-20 minutes. The chocolate will be firm enough to cut but not so hard that the chocolate will not easily cut.