Homemade Chocolate Ginger Cashew Clusters

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Condiments

  • 3 tbsp Maple syrup

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1/2 cup Cocoa powder, unsweetened
  • 1/8 tsp Sea salt, fine
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 3/4 cup Cashews, raw

• Snacks

  • 1 cup Cocoa butter wafers

Found on veggieprimer.com

Description

Ingredients

• ¾ cup raw cashews
• 1 cup cocoa butter wafers
• 3 Tbsp. maple syrup
• 1 tsp. vanilla extract
• ½ cup unsweetened cocoa powder
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon
• ⅛ tsp. fine sea salt
• ⅛ tsp. ground cloves

Directions

• Arrange 18 mini cupcake liners on a small baking sheet. (I use my 12” pizza pan.)
• Add about 3 cashews to each liner.
• Place cocoa butter wafers in a microwave safe bowl and microwave at 40% power for approximately 5 minutes or until wafers are almost completely melted. (I use a 2 cup glass Pyrex measuring cup - so I can measure, melt, mix and pour with the same dish.) Be sure to melt wafers on low power - avoid boiling.
• Remove cocoa butter from microwave and stir with wire whisk until remaining bits of wafers are completely melted. (Be careful, bowl or measuring cup handle may be hot.)
• Add maple syrup and vanilla extract to melted cocoa butter and stir to mix.
• Add cocoa powder, ginger, cinnamon, sea salt and ground cloves and whisk until smooth.
• Carefully pour chocolate over cashews in cupcake liners - adding just enough to mostly cover the nuts.
• Place the baking sheet in the refrigerator or freezer for at least 10 minutes for chocolate to set.
• Remove cupcake liners and enjoy these homemade chocolate ginger cashew clusters frozen, refrigerated or at room temperature. Store left overs in a sealed plastic baggie in the fridge for up to a week or in the freezer for up to one month.