These Vegan Chocolate Cashew Clusters are the perfect quick treat for the holidays or as a snack on-the-go! Top with crumbled cashews or sea salt and then devour away! Tips and tricks are included so you get just the right chocolate clusters! {GF + VG}
These Vegan Chocolate Cashew Clusters are born out of a chocolate craving I experienced when my cousin boasted his post-Easter chocolate bunny find was even tastier at 50% off. So in addition to a craving, I guess these chocolate clusters were also born after Easter. I decided since my cousin was eating his clearanced chocolate bunny, we should have chocolate, too. And so I went to work concocting allergen-friendly Vegan Chocolate Cashew Clusters. They’re simple, easy, tasty, and ready in minutes.
Let it also be noted for the record that these chocolate clusters don’t have to just be an Easter deal. They work just as well during winter holidays, Valentine’s Day, and basically any day of the week ending in…well…day.
If you feel like a nut AND you’re ready to satisfy a dairy-free melted chocolate craving, then find a baking sheet or two and some parchment paper, and let’s do this!
Vegan Chocolate Clusters are
- As the name indicates…vegan…and dairy-free
- Gluten-free
- Quick and easy to make
- Super-easy to store
- Great for holidays or everyday snacks
Vegan Chocolate Cashew Clusters ingredients
- Vegan chocolate. I have used Chatfield’s, Enjoy Life, and Nestle allergen-friendly/vegan chocolate.
- Cashews. I have made this recipe a number of times, sometimes using raw cashews and other times roasted/salted. Either will do. So follow your tastebuds’ preference, whatever is available, or whatever fits your budget.
- Coconut oil. A little bit is all you need.
- Sea salt. A pinch of coarse or flaky sea salt is the perfect topping.
- Optional: Top your chocolate clusters with bits of crumbled cashew.
Side note: I have not made these using other nuts, seeds, or legumes. However, I suspect you can mix and match ingredients as desired, keeping the total amount used to about 10 ounces.
Recipe equipment: Flat baking sheets and parchment paper.
Recipe best practices
- For clump-free melted chocolate, add the dollop of coconut oil to the chocolate chips and melt them together. This prevents the chocolate from thickening quickly.
- Your Vegan Chocolate Cashew Clusters can be whatever size you want. Use teaspoons or tablespoons. Ice cream scoops are great for larger, rounded clusters. In fact, that’s what I use to create my cashew clusters. If the cashews start to spread out, I nudge them back into place on the parchment paper, and then I give the remaining mixture in the bowl a good stir before plopping the next chocolate cluster.
Chocolate lovers’ delight!
If you’re in the market for more chocolate desserts, then peep your eyes on these delicious recipes!
- No-Bake Chocolate Almond Butter Truffles
- Delectable Dairy-Free Chocolate Tart
- Chocolate Chunk Crinkle Cookies
Spiriteds, stay wild and know that I’m glad you’re here! ❤️
Vegan Chocolate Cashew Clusters
These Vegan Chocolate Cashew Clusters are the perfect quick treat for the holidays or as a snack on-the-go! Top with crumbled cashews or sea salt and then devour away! Tips and tricks are included so you get just the right chocolate clusters! {GF + VG}
- Prep Time: 10 mins
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 15 clusters 1x
- Category: Desserts
- Method: Microwave
- Diet: Vegan
Ingredients
- 10 oz. bag vegan chocolate chips (dark chocolate for paleo version)
- 1 tablespoon coconut oil
- 1 pound raw cashews (roasted and salted will also work)
- Pinch of sea salt or crumbled cashews for garnishing
Helpful equipment: baking sheets and parchment paper.
Instructions
- Line 1-2 baking sheets with parchment paper and set aside. In a medium-sized microwave-safe dish, combine the chocolate chips and coconut oil and microwave according to package instructions. Make sure to stir often enough so the coconut oil can melt into the chocolate chips. Set aside so the chocolate cools enough that it’s safe to handle.
- Next, stir the cashews into the melted chocolate so they are evenly coated. Using a teaspoon, tablespoon, or ice cream scoop, gently drop spoonfuls of the mixture onto the parchment-lined baking sheets.
- Refrigerate the chocolate clusters for about 15-20 minutes before serving them. This gives the chocolate a chance to solidify.
- Store clusters in an airtight container in the refrigerator for about 1-2 weeks.
Notes
- Raw or roasted/salted cashews will work in this recipe. Because the amount of sea salt used as a topping is minuscule, I don’t adjust the amounts from one cashew variety to another. Use what works best for you.
- If you have a doubt boiler and prefer to melt the chocolate and coconut oil that way, then go for it!
- If the cashews start to spread out as you drop spoonfuls onto the baking sheet, then gently nudge them back into place. Before adding the next spoonful, stir the mixture that remains in the bowl. This should help prevent the ingredients from separating and spreading more. You may need to do this in between each spoonful the closer you get to the bottom of the bowl, owing to the chocolate that likes to pool at the bottom of the dish.
- Because of the coconut oil, these chocolate cashew clusters will soften as they sit at room temperature. So it’s a good idea to keep them refrigerated until you’re ready to enjoy them.
- Yields may vary, depending on the size of spoon used to create the clusters. Quantity given in this recipe card is an estimation.
Yum! These are soooo much better than leftover chocolate bunnies!!
I completely agree with you! 🙂