These chocolate covered cashews are spiced with cinnamon and chili powder, creating depth of flavor without adding heat. These no-bake treats take just minutes to make! A delicious, crunchy snack for any time of year.
These crunchy clusters are perfect for snacking with coffee or a glass of almond milk. They also make great edible hostess or holiday gifts.
With no baking required, just a few ingredients needed, and less than 30 minutes to make, these Chocolate Covered Cashews might become your new go-to snack! Experiment with different spice combinations to make them your own!
Ingredients you need
Ingredient notes and substitutions
Cashews ~ They are mild in flavor, creamy and slightly sweet. They also have lower fat content that most nuts and are high in fiber, copper, phosphorus, magnesium, and zinc. [source]
Allergic to cashews or just don’t love them? Substitute your favorite kind of nut. Other good choices are almonds, brazil nuts, hazelnuts, walnuts, or peanuts.
Chocolate chips ~ Look for dairy-free semi-sweet chocolate chips. Trader Joe’s chocolate chips are vegan, at the time of this writing, and are inexpensive.
There are several brands of dairy-free chocolate chips available in most mainstream grocery stores these days. Use your favorite.
Do not use cocoa powder.
Cinnamon ~ Cinnamon is very good for you. It has fiber and calcium, is anti-viral and anti-bacterial, and may help regulate blood sugars and blood pressure. [source]
If you don’t like cinnamon, you can use less or just leave it out.
Chili powder ~ I love a little kick of spice in my chocolate. It complements the sweetness so well. Just a pinch adds a great flavor without actually being spicy.
If you want more heat, add a little more. If you don’t want any spice, leave it out.
Salt ~ A pinch of salt helps to balance the flavors.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Add the chocolate chips to a microwave-safe bowl. Microwave in 30 second increments, stirring after each 30 seconds, until melted and smooth.
After 30 seconds (1), after 60 seconds (2), and after 90 seconds (3).
Add the spices (4) and stir well to combine.
Pour the raw cashews into the bowl with the melted chocolate and spices (5) and mix well to coat evenly (6).
Using a tablespoon, drop clusters of the spiced chocolate covered cashews onto a parchment lined baking sheet or large plate (7).
Place in the freezer for about 15 to 20 minutes until set. They will set up on the counter, as well, but it will take a bit longer.
Storage and freezing
Room temperature: Once the chocolate covered cashews are set, transfer them to an air-tight container or plastic bag and store them on the counter for up to a week.
Fridge: You can also store them in the fridge for about 2 weeks.
Freezer: To store them even longer, transfer them to a freezer-safe plastic bag and place in the freezer for up to 2 months.
Pro tips for success
~ Warm the chocolate gently, in 30 second increments, stirring between each round. Heating the chocolate for the full 90 seconds all at once may cause the chocolate to burn and/or seize up.
~ Don’t forget the spices – they lend such a great flavor!
~ Don’t make the clusters too big. I think 1 tablespoon is perfect, making them easy to eat in 2 bites.
~ Sprinkle the clusters with sanding sugar, if desired, before chilling, for a pop of extra sweetness. Alternately, you can also sprinkle them with coarse sea salt, if you prefer.
~ This recipe can easily be doubled.
I like semi-sweet chocolate for these chocolate covered cashews. If you prefer dark chocolate, go ahead and use that. You can even use unsweetened chocolate and add a few tablespoons of pure maple syrup to sweeten it up yourself.
Chocolate chips are the easiest to use as they require to no chopping. A chocolate bar can be chopped into smaller pieces before melting.
Cinnamon and chiles are often found in Mexican chocolate and it’s such a delicious combo.
For variety, try a pinch of ground ginger, allspice, nutmeg, black pepper, or even curry powder.
Besides the spices, you can also add dried fruit, freeze-dried fruit, pumpkin seeds, coffee beans or ground coffee, or chopped pretzels, etc. Mix the extras in at the same time you add the nuts.
More vegan chocolate recipes
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Spiced Chocolate Covered Cashews
- Line a baking sheet with parchment paper. Set aside.
- In a large microwave-safe bowl, heat the chocolate chips in 30 seconds increments until melted and smooth, about 90 seconds. Stir after each 30 seconds interval.
- Add the cinnamon, chili powder, and salt and stir well to incorporate.
- Add the cashews and stir well until fully coated.
- Place baking sheet in freezer for 20 to 30 minutes until chocolate is set.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.