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Chocolate Covered Cashews by @UpsideDownPear

I ate a whole handful of these chocolate covered cashews the day before I had to go on my yoga cleanse, and they’re super amazing! These will definitely be made in big batches in three weeks. In the meantime, I’m going to be staring at these delicious morsels. And as long as you remember to eat them in moderation (who am I kidding) they’re on the healthy side of desserts!

Chocolate Covered Cashews by @UpsideDownPear

These took me about 20 minutes to put together and another 20 to harden in the fridge. I decided to melt the chocolate in a bowl over boiling water instead of a microwave. There’s no particular reason, but this way you don’t have to worry about burning the chocolate. You do want to make sure that no water gets in the chocolate. The water will ruin the chocolate. I just mixed the nuts in the same bowl and then laid them out on a silicone mat. To be extra fancy, I topped half of them with salt and all of them with granulated sugar.

Chocolate Covered Cashews by @UpsideDownPear

Sunday was my first yoga teacher training class and it was both exciting and nerve-wracking. We start with some meditation, and then do the Ashtanga practice, and then we got a chance at leading a class. That last bit was the nerve-wracking part. Getting comfortable guiding people into poses when you’re watching them is definitely going to be the challenge for me, but I’m definitely up for this one! I can’t wait for the next class.

Chocolate Covered Cashews by @UpsideDownPear

Chocolate Covered Cashews

  Chocolate Covered Cashews
 
Prep Time: 20 minutes   Total Time: 40 minutes, includes 20 minute chill time
Makes: 1 and 1/2 cups
 
Ingredients:
6 ounces of baking chocolate, I used Baker's Semi-Sweet
1 and 1/2 cups of roasted cashews
 
Directions:
1) Fill a small pot with water and begin to boil the water.
2) Get a glass bowl that's larger than the pot and place it on top. Place the chocolate in the bowl and wait for the chocolate to melt. You can stir the chocolate with a spoon to see when it's all melted.
3) When the chocolate is melted, add in the cashews and stir until evenly coated.
4) On a silicone mat placed on a cookie sheet, spread out the cashews and try to separate them as best as possible.
5) Place the cookie sheet in the refrigerator for about 20 minutes. Cashews are ready when the chocolate is hard.

 

  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   

 


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