Salted Chocolate Caramel Cashew Clusters

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16 -18 minis
Author J+E | Real Simple Good


  • 2 tbsp grassfed butter or ghee
  • ~1/4 cup coconut or maple sugar
  • 1-2 tbsp full fat coconut milk or nut milk (I used cashew milk because I had some on hand I had made recently)
  • Pinch of salt
  • 1-1/2 cups of cashews (I used dry roasted with sea salt but raw would be just fine)
  • 4-5 oz dark chocolate, melted (chips or a bar work)


  1. Line a mini muffin tin with liners and set aside.
  2. Make your caramel sauce. Over medium heat, add your grassfed butter or ghee to a small skillet.
  3. As the butter melts, add your coconut or maple sugar and keep mixing everything until the butter and sugar combine.
  4. Add the coconut or nut milk and continue stirring.
  5. Once the milk is combined into the mixture, turn the heat down to low and keep stirring. The sauce will start to thicken.
  6. Remove from heat and in a small mixing bowl, combine your cashews with your caramel sauce and mix with a spoon until the cashews are coated in caramel.
  7. Spoon the cashew caramel mixture into your muffin liners. There will probably be extra. I busted out my regular sized muffin tin because I don't have two minis and just made a thinner layer of the nut mixture.
  8. Melt your dark chocolate next. Use a double boiler over medium heat (or a sauce pan and stainless steel mixing bowl if you don't have one). Stir the chocolate around plenty so it doesn't burn.
  9. Once the chocolate is melted and smooth in texture, turn the heat off.
  10. Spoon the chocolate over your caramel covered cashews.
  11. Sprinkle a little sea salt on top of each cluster. This is imperative for achieving maximum salty-sweet pleasure!
  12. Place in the fridge to solidify the chocolate.
  13. Serve these up or store them in an airtight container in the fridge for about a week or longer in the freezer.