Salted cashew and dried cranberry chocolate clusters

I don’t know why I keep making this, because I just keep eating it. It’s so moorish and delicious. I make the chocolate, so it’s not store bought or full of preservatives and no dairy.

Nuts and dried fruit are good for you right? (Yeah, that’s what you’ll tell yourself too once you finish the batch in one fell swoop).

What you Need
4 Tablespoons coconut oil
4 Tablespoons cacao powder
3 Tablespoons sweetener (I used raw honey and rice malt syrup)
2 handfuls dried cranberries
3 cups of salted cashews (add more if there is too much chocolate)

What you do
Melt the coconut oil and sweetener and stir till combined
Add fruit and nuts and stir till all coated in the chocolate mixture
Pour onto a baking tray lined with baking paper and spread out to ensure all nuts are in the chocolate mixture
Sprinkle some sea salt over the top if you want more salty
Place in fridge for an hour until set.
Break into pieces and try not to eat it all at once.

Note: store this in the fridge. The chocolate is not stable and will melt at room temperature.

Love to see what you think of this one.



Recipe: Hazelnut Chocolate Spread (Notella)


The jar is finished now. As a former Nutella jar + spoon person, I really missed it and was excited to see this recipe pop up on Brenda Janschek’s lifestyle blog site. I found another version as well, but this was a little easier. You need a good food processor to make this.

My first version was a little gritty, so I think I will process for longer next time to get a smoother consistency. Have eaten with spoon, index finger, on pancakes and dipped apple into it. Any excuse will do.

1 cup hazelnuts
2 tablespoons cacao powder
½ cup pure maple syrup or brown rice syrup or raw honey
2 teaspoons vanilla extract or vanilla powder
1 teaspoon cinnamon (I didn’t do this)
1 tablespoon coconut oil, melted
Macadamia oil as needed

Roast your nuts in oven on a low heat, then put on tea towel and rub off skin (can omit this step )
Place nuts in a food processor and blend until smooth, at least 5 minutes
Add cacao powder, maple syrup, vanilla and coconut oil
Whizz up all ingredients. It will be a little thick so add in macadamia oil as required and whizz until smooth

Store in a glass jar in the fridge. Yum.