You will fall in love with this crunchy nutty bites! Covered in chocolate, with a hint of cinnamon and honey, these bites are perfect for sharing or a guilt-free snack for your movie nights!
Chocolate and cashew nut bites
Preheat the oven to 170ºC (325 ºF/Gas mark 3).
Spread the cashews in a baking tray and roast for 10 min or until golden. Remove from the oven and let them cool.
When the cashews are completely cold, blend in a food processor for 8 minutes (don't worry too much about the power of your food processor as we don´t want a runny nut butter).
Add the coconut oil (melted if needed), cinnamon, honey, vanilla and salt, and blend for 1 minute more. Make sure that all the ingredients are well mixed. Finally, add the cacao nibs and mix well using a spatula or spoon (do not crush the cacao nibs).
Melt the chocolate in the microwave or double-boiler method (avoid using butter or anything else). Leave it cool for a couple of minutes.
Using a melon baller make bite-sized balls of cashew butter rounding with your hands.
Cover with melted chocolate (I used two spoons) and put them on a baking sheet.
Let them cool completely and transfer to an airtight container or zip bag and keep them in the fridge.
Make it vegan: substitute honey for organic maple syrup or agave syrup (same quantity).
Chilling for at least 8 hours is highly recommended for crunchier and better taster, but you can also keep them at room temperature).
For this recipe I used cashews, but you can use almonds, hazelnuts or any nuts you have in your cupboard, I am sure it will be delicious no matter what nuts you use!
I used this time dark chocolate (70% cacao) but you can use milk chocolate or your favourite. I always choose the sugar-free option for all my recipes as I always try to avoid sugar (I will tell you more about sugar effects in so keep an eye on nutrition posts).
You can keep them in the fridge for up to 3 weeks.I always choose the sugar-free option for all my recipes as I always try to avoid sugar (learn more about why in nutrition) You can keep them in the fridge for up to 3 weeks.