From the Kitchen Of: Kelcie
Cashew Caramel Clusters
1/2 cup organic cashew/sunbutter
1/2 cup coconut nectar/grade B maple syrup
1 tbsp. pure vanilla extract
3/4 tsp. sea salt
1 cup raw cashews
Combine nut butter and coconut nectar/maple syrup in a pan over a low heat. Stir in salt and vanilla. Once it bubbles a little bit turn off stove and add cashews. Allow it to cool for a few minutes. Drop spoonfuls either on parchment lined baking sheet or cupcake cups. Place in the freezer for 20 minutes. Melt chocolate in a medium saucepan over lowest heat possible. Remove pan from freezer and pour chocolate over clusters. Freeze for 30 minutes. Serve
Make sure you store them in the freezer when your done.
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