These nutty, chocolate-covered sweets are very fast to make.
- 1/4 cup dark 70% cocoa chocolate chips or chopped chocolate bar
- 2 dozen whole cashews
- 1/4 teaspoon smoked sea salt
Cover a large plate with waxed paper. Fill a small saucepan with water and bring to a boil. Fit a glass bowl into the saucepan to form a double boiler. Add the chocolate to the bowl and turn off the water. Rest the chocolate for 5 minutes until it melts. Stir well. Dip one of the cashews into the chocolate and place on the plate covered with wax paper. Repeat. After you have about 5 cashews coated, sprinkle with a pinch of the sea salt. Repeat with remaining cashews and salt. Transfer to the fridge to chill 1 hour until firm, then serve.
Makes 2 dozen chocolate covered cashews
(Serving 6 chocolate-covered cashews) 132 calories, 2 g protein, 10 g carbohydrates, 2 g sugars, 10 g fat (2 g saturated), 0 mg cholesterol, 1 g fiber, 148 mg sodium
For Vata: Swap the cashews for almonds.
For Pitta: Swap the smoked sea salt for cinnamon.
For Kapha: When kaphas are out of balance they should avoid nuts, but if you’re feeling well, enjoy!
Jennifer Iserloh, aka the “Skinny Chef”, is a leader in promoting healthy, vibrant lifestyles though a diet of delicious and nutritious easy-to-prepare meals. A classically trained chef, certified yoga teacher and a graduate of the Institute for Integrative Nutrition, Iserloh is the best-selling author of 50 Shades of Kale and Healthy Cheats, among other books.