To this day, one of my favorite holiday treats is my mom’s homemade chocolate peanut clusters. They’re made with all the ole fashion “good” (read bad!) stuff including sugar, dairy and preservatives. They’re seriously addictive and cause me to break out in a sweat (that’s my response to sugar)! If you don’t know how to identify your response to sugar, be sure to check out our Sugar Sensitivity Quiz here.
While I’m not shy about fully indulging my own personal 20% when mom busts out the peanut clusters at holiday festivities, I thought it would be fun to make a Conscious Cleanse-worthy chocolate cluster that would not only make mom proud, but one that would also keep my body healthy at the same time.
Enter Superfood Cashew Clusters!
These raw homemade chocolates are chock full of antioxidants and superfoods, making them equally worthy as a dessert or an in between-cleanse snack!
Packed with vitamins, minerals, antioxidants and fiber, this is one 80:20 treat that will make you think you’re “cheating.” In reality, there are much better ways to indulge your 20% (Almond Chocolate Chip Cookies, anyone?!) but if you’re like me and you want to “indulge” 100% guilt free, these Superfood Cashew Clusters are for you!
If you’re looking for more decadent 80:20 dessert recipes be sure to check them out here.
In the meantime, if you’re newly post-cleanse or just have a hankering for some chocolate, be sure to give these raw Superfood Cashew Clusters a try.
Do you have a favorite sweet treat that you want us to make over? Leave me a comment below.
With clusters of love,
Superfood Cashew Clusters
Yield: About 20 clusters
- ⅓ cup coconut butter
- 3 TB. coconut oil
- ½ cup raw cacao powder
- ¼ cup maple syrup
- 1 tsp. maca powder
- 1 cup raw cashews
- ½ cup goji berries
- Pinch of pink Himalayan sea salt
Line a baking sheet with parchment paper and set aside.
Using a double boiler, heat one to two inches of water in bottom pot on medium-high heat until steaming. Place coconut butter and coconut oil in the top half of double boiler. Use a rubber spatula to stir the coconut butter and oil until completely melted and smooth, about 5-6 minutes.
Turn heat to low and whisk in cacao, maple syrup and maca. Next add in the cashews, goji berries and generous pinch of sea salt. Combine well with rubber spatula until cashews are completely coated in chocolate. Remove from heat.
Use a tablespoon to measure out heaping spoonfuls of the mixture onto lined baking sheet, leaving space in between each of them to spread out.
Transfer the sheet of clusters to the refrigerator for at least 30 minutes.
Store in an airtight container in the fridge.