Indy Power: Nuts about chocolate
A handful of these sweet and salty roasted cashews is a delicious way to keep hunger pangs at bay.
CHOCOLATE ROASTED CASHEWS
These are the handiest snack to have around the kitchen or at your desk. They're chocolatey and both sweet and salty so they're great for cravings. Cacao nibs are an acquired taste (I used to hate them but I'm obsessed now!) so you can leave them out, but I think anyone would like them once they're roasted with this sweet salty coating. Once they're cool, store them in an airtight jar for up to two weeks.
Makes 10 servings.
Gluten-free, dairy-free and vegan
2 tbsp melted coconut oil
1 tbsp maple syrup
2 tbsp cacao powder
½ tsp salt
2 tbsp cacao nibs
1 Preheat the oven to 180°C.
2 In a small bowl, whisk together the melted coconut oil, maple syrup, cacao powder and salt.
3 Add the cashews and cacao nibs to a large bowl and pour over the chocolate mixture. Use your hands to mix it all together really well, evenly coating everything.
4 Spread the mixture out on a roasting tray and roast for about 13 minutes, tossing in the middle, until toasted. Set them aside to cool and dry, then store in a jar.
* While we’re on the topic of snacking, homemade popcorn is another thing I love to make. This chocolatey mixture works beautifully on popcorn. Instead of the cashews, pour the mixture over your freshly popped popcorn and bake it at 160°C for about 8-10 minutes. Leave it to dry and cool and you’ve got the best chocolate popcorn ever.
SPICE THINGS UP...
If you like this recipe then try experimenting with different flavours. I mix it up with sweet and savoury combos. Recently, I've been adding coconut chips - they're amazing toasted and taste good whatever flavour you go for. Try different nuts and different spices: vanilla and cinnamon are delicious for sweetness and turmeric and paprika are gorgeous for savoury. Add chili for heat or some dried herbs to keep them interesting - anything goes, and if you're anything like, me they won't last long. My husband keeps a jar on his desk at work and I keep some on the counter in the kitchen.