Chocolate Cashew Coconut Clusters Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Unsalted cashews2 Cup (32 tbs)
 Semi sweet chocolate1 Pound, chopped into 14-inch pieces (Best Quality)
 Shredded dried coconut8 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 4953 Calories from Fat 3003

% Daily Value*

Total Fat 357 g548.7%

Saturated Fat 195.3 g976.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 165 mg6.9%

Total Carbohydrates 472 g157.3%

Dietary Fiber 35.3 g141.4%

Sugars 262.6 g

Protein 78 g156.9%

Vitamin A Vitamin C 7.8%

Calcium 30.3% Iron 218.1%

*Based on a 2000 Calorie diet

Directions

Preheat the oven to 325°F.
Toast the cashews on a baking sheet in the preheated oven for 20 minutes until uniformly golden brown.
Cool the nuts to room temperature.
Toast the coconut on a baking sheet in the preheated oven until lightly golden around the edges, about 10 minutes.
Cool the coconut to room temperature.
Heat 1 inch of water in the bottom half of a double boiler over medium heat.
With the heat on, place the semisweet chocolate in the top half of the double boiler.
Use a rubber spatula to stir the chocolate until completely melted and smooth, about 5 to 6 minutes.
Transfer the melted chocolate to a 4-quart bowl.
Add the cashews and coconut.
Use a rubber spatula to stir the mixture until the cashews and coconut are completely coated with chocolate.
Immediately portion 24 clusters, 1 heaping tablespoon (approximately 1 1/2 ounces) of mixture per cluster, onto wax paper.
Allow the clusters to harden at room temperature for 1 hour, then refrigerate for 30 minutes until firm enough to handle.
Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.
The clusters will keep in the refrigerator for several days.
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