Vegan Chocolate Cashew Clusters

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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}


  • 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.


  1. 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.
  2. 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.
  3. Refrigerate the chocolate clusters for about 15-20 minutes before serving them. This gives the chocolate a chance to solidify.
  4. Store clusters in an airtight container in the refrigerator for about 1-2 weeks.


  • 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.