Mexican Spiced Chocolate Covered Cashews
Chocolate covered cashews spiced with cinnamon and a hint of chili powder, creating depth of flavor without adding heat.
Line a baking sheet with parchment paper.
Spread out cashews in an even layer on the baking sheet. Set aside.
Heat chocolate, non dairy milk and spices in a double boiler, stirring often, until smooth. (Alternately, you can microwave this in 15 second intervals, stirring in between, until smooth). Do not walk away from the chocolate mixture as you don't want it to burn.
Drizzle chocolate over the cashews until desired coverage.
Place baking sheet in freezer for 20-30 minutes until chocolate is set.
Break apart into smaller pieces and get your snack on!
*If you are going to coat the cashews entirely in the chocolate, skip step 2. Once chocolate is smooth add the cashews to the bowl and stir until completely coated. Spread out the chocolate covered cashews on the parchment lined baking sheet and place in freezer for 20-30 minutes until chocolate is set.
Calories: 200kcal | Carbohydrates: 17g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 28mg | Potassium: 111mg | Fiber: 2g | Sugar: 10g | Calcium: 40mg | Iron: 2.5mg