A cocoa cashew bark that is so tasty…perfect for packing it as a gift or enjoying all to yourself, no judgement.
I always see chocolate barks around the holiday season.
Don’t get me wrong, I LOVE it.
However, given I have an abundance of nuts around on occasion and given I had made an almond burfi this Diwali, I was thinking of making a bark/burfi made entirely of ground nuts.
Voila…a cocoa cashew bark was created and devoured.
A Few Notes About Making This Cashew Bark
This recipe was a trial based on an almond burfi recipe I use to make Diwali treats, so my nature it has a lot more sugar than a chocolate bark would. It’s also a bit softer than a brittle or traditional bark.
There is a syrup component to this recipe. Because the base is cashews vs. chocolate, I do recommend you don’t skip this.
Cashew bark, being made from raw cashews is high in protein and healthy fats, but given there is sugar in it, remember it is to be consumed as a treat vs a snack. Hence, why I have it under my Desserts & Things menu. I strive for balance. So I know that, on occasion, it’s fine, to consume a sugary treat. Also, I do find it being healthier than grabbing a chocolate bar (just saying).
I tested the cashew bark’s storage out. If you want to give it as a gift, which I highly recommend, store it in an airtight container in the fridge. It should be good for up to two weeks!
You can eliminate the cocoa component, in fact, this I used sparingly. However, if you want to leave it out, or rev it up…you are in control of the cocoa!
Cocoa Cashew Bark
- Non-stick pan
- Mini Food Processor or Handi-chopper
- 1 cup raw cashews
- 3 tbsp water
- 3 tbsp sugar or coconut sugar
- 1 tsp cocoa
- Grind up the cashews into a fine powder, then set aside.
- In your pan, add the water and sugar. Head on medium heat, mixing well until it is slightly stringy.
- Turn down the heat to low and add the ground cashews and cocoa powder.
- Mix well until it is a chunky dough/paste. It shouldn't be runny, pliable not pourable.
- Remove from heat.
- Spread thinly on parchment paper and allow it to cool.
- Once cool, cut into squares, or any shape really.
- Store in airtight container.