CHOCOLATE CASHEW CLUSTERS
People are crazy about these cashews coated in toffee and three kinds of chocolate. They make gift-giving sweet and simple for me!-Virginia Sauer, Wantagh, NY
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 pounds.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan over low heat, cook and stir the chocolates until melted. Remove from heat; stir in cashews and toffee bits. Drop by tablespoonfuls onto waxed paper. Refrigerate 10-15 minutes or until set. Store in an airtight container.
Nutrition Facts : Calories 101 calories, Fat 7g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 60mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE CASHEW CRUNCH
Placed in a pretty box and tied with a ribbon, these homemade epicurean delights create a delectable mishloach manos or a lovely hostess gift. READ MORE
Provided by Recipe By Dining In
Categories Desserts , Baking
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease and flour a cookie sheet.
- In a small saucepan, melt margarine over medium heat. Add brown sugar and corn syrup and bring to boil, over medium heat, stirring constantly, until sugar dissolves, three to five minutes.
- Remove from heat. Stir in cashews, flour, and vanilla extract. Drop batter in half-teaspoon mounds, two inches apart, onto prepared cookie sheet. Using a small spatula, spread each mound into a circle.
- Bake for eight to 10 minutes or until browned, rotating pan back to front every four minutes. Remove from oven and cool on cookie sheet for 30 seconds, then transfer crunches to wire rack to cool. Allow to cool completely.
- Melt the chocolate chips over a double boiler. Dip cookies halfway into the chocolate and return to racks to set.
CHOCOLATE CHOW MEIN CLUSTERS
Chocolate and peanuts are two of my favorite treats, and the combination in this recipe, along with butterscotch, gives this candy a special flavor. My mother made these for Christmas every year, but they're so easy to fix, you can enjoy them anytime.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 clusters.
Number Of Ingredients 4
Steps:
- In a microwave, melt chocolate and butterscotch chips, stir until smooth. Stir in chow mein noodles and peanuts until well coated. , Drop by rounded tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate for 2 hours or until set.
Nutrition Facts : Calories 199 calories, Fat 13g fat (7g saturated fat), Cholesterol 1mg cholesterol, Sodium 64mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.
GIANT FLOURLESS CHOCOLATE CASHEW MUFFINS
I love to make these in a giant muffin pan (that holds six, instead of the usual 12) for a fabulous oversized muffin, but you can also make them in a regular muffin tin or even a loaf pan.
Provided by Alejandra Ramos
Categories main-dish
Time 40m
Yield Makes 6 giant muffins (or 12 regular muffins)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Grease a 6-cup jumbo muffin tin with nonstick cooking spray.
- Microwave the cashew butter in 30-second increments until it is slightly warm and easy to stir.
- Beat together the cashew butter and eggs with an electric mixer fitted with the paddle attachment until smooth and fluffy, about 5 minutes. Beat in the maple syrup, cocoa powder, vanilla, baking soda and salt until the mixture is smooth, thick and glossy (like a brownie batter).
- Pour the batter into the prepared muffin tin and bake until the muffins puff up, the tops are cracked and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack.
SUPERFOOD CHOCOLATE CASHEW BUTTER WITH SPIRULINA CRUNCHIES
This Superfood Cashew Butter with Spirulina Crunchies is an easy and healthy plant-based recipe made with only 7 clean, real food ingredients. It's a plant-based spread using homemade cashew butter, three different superfoods, and is ready to enjoy in under 10 minutes!{ Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | No Refined Sugar | Paleo-Friendly }
Provided by Karielyn Tillman
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- Add the cashews to a food processor and process until they become a creamy and smooth nut butter (about 3-5 minutes, scrape the sides every minute or so to help it along).
- Next, add the coconut oil and dates and continue to process until everything is creamy and smooth.
- Through the top chute of the food processor, add the cacao powder, baobab powder and vanilla bean powder and continue processing until it is creamy and smooth.
- Remove the blade from the food processor, add the spirulina crunchies add-in, and gently stir in by hand until well combined and evenly distributed.
- Store in an air-tight BPA-free container. If you store it in the refrigerator, it will become solid due to the coconut oil. Just set it in a bowl of warm water to soften it up before using or let it sit on the countertop at room temperature until it softens.
Nutrition Facts : ServingSize 1 svg, Calories 92 kcal, Carbohydrate 6 g, Protein 3 g, Fat 7 g, Sodium 8 mg, Fiber 1 g, Sugar 3 g
SUGAR-FREE CHOCOLATE CASHEW CRUNCH
This recipe is so addictive - it hits all the requirements: kosher for Passover, vegan, gluten-free and free of added sugar. The dark 70% chocolate with a crunch of toasted quinoa, salty cashews, and sweet dried cranberries really hit taste buds and will have you grabbing for more! I suggest you double or triple the recipe! READ MORE
Provided by Recipe By Rachel Berger
Categories Desserts , Snacks
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- On a small cookie tray, shake uncooked quinoa into a thin layer and bake for seven to eight minutes, until golden. Allow to cool. Put the quinoa, cashews, half cup dried cranberries, and two tablespoons coconut flakes in a medium bowl and combine. Set aside.
- Heat a half inch of water in a shallow pan, or frying pan, and leave to simmer.
- Break up chocolate bar into small pieces and place in a heatproof bowl. Add coconut oil to chocolate and place the bowl into the pan of simmering water. Stir the chocolate and allow to gently melt. Do not allow any water to enter the bowl or the chocolate will seize. When the chocolate is mostly melted, remove carefully from water and place on a towel on the counter (to absorb the water from the bowl). Continue to stir the chocolate until fully melted. (You can also melt in the microwave, use short 10 second increments, stirring after each.)
- Pour the melted chocolate over the quinoa mixture and combine until everything is coated in chocolate. Spread the mixture onto the cookie sheet and spread it out into one layer, separating out the cashews so the clumps aren't too big. Sprinkle with the addition tablespoon of coconut and cranberries for a prettier look. Place the pan in the refrigerator or freezer for the chocolate to harden. Once the chocolate has hardened, scrape off the pan with a thin spatula, and break up the pieces as desired.
- Serve as a snack, or sprinkle over yogurt or ice cream.
CHOCOLATE CASHEW CLUSTERS
Homemade Chocolate Cashew Clusters are easy to make using 5 simple ingredients. These crunchy cashew and toffee bits candies are coated in melted chocolate and are a perfect no-bake confection that can be prepared in 5 minutes.
Provided by Jennifer Fishkind
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Prepare a large sheet pan by lining it with parchment paper and setting it in the refrigerator to chill.
- Use a double boiler or microwave to melt the semi-sweet chocolate chips and dark chocolate chips together.
- Once the chocolate has completely melted, add in the cashews and toffee bits. Mix until the cashews and toffee bits are completely covered in chocolate.
- Use a 2-inch cookie scoop to scoop out mounds of the mixture onto the chilled sheet pan.
- Sprinkle it with sea salt and optional sprinkles.
- Let the clusters set by chilling them in the refrigerator for 20 minutes or by leaving it at room temperature for 45 minutes. They should be hardened so that they stick together and the chocolate is solid.
- Plate and serve.
Nutrition Facts : Calories 205 kcal, Carbohydrate 18 g, Protein 3 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 5 mg, Sodium 80 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 6 g, ServingSize 1 serving
SOUTH AFRICAN CHOCOLATE CRUNCHIES
They are crunchy squares with a yummy chocolate topping. They are easy to make and popular with kids to make and eat. Once made they won't stay around for long. There is a version of these that does not use chocolate but they are not as popular. I have reduced the sugar to 1/2 a cup, if you would like them sweeter use 1 cup of sugar.
Provided by karin.beckwith
Categories Lunch/Snacks
Time 30m
Yield 24 squares, 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix all the dry ingredients for the crunchies, except for the baking soda.
- Melt the butter and syrup together.
- Add the baking soda and stir.
- Pour into the dry ingredients and mix well.
- Press into a medium sized greased baking pan, about 10 by 8 inches.Use the back of a spoon to press the mixture together and smooth the top.
- Bake for 20 minutes at 350dgrees F.
- Mix together all the ingredients for the icing
- Microwave 1 or 2 minutes until mixture is smooth.
- Pour the hot icing over the hot crunchies, tilt pan to cover the entire surface of the crunchy.
- Cut into squares when cool.
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