Salted Caramel Roasted Cashews Chocolate Squares
Serves: Yields 36 squares
Crunchy Salted Caramel Bits
Roasted Cashews
Dark Chocolate
  1. Line a rimmed baking sheet with a sheet of parchment paper.
  2. In a heavy-bottomed saucepan fitted with a candy thermometer, bring maple syrup to a boil and continue to cook until temperature reaches 310°F.
  3. When the sugar reaches that temperature, remove from heat and quickly whisk in salt, ghee, baking soda and vanilla; immediately pour into the lined baking sheet. Sprinkle with Fleur de sel and place in the freezer to set and harden.
  4. In a medium skillet set over medium heat, melt ghee and salt then add cashew pieces and roast stirring almost constantly until the cashews turn golden and become highly fragrant, about 5 minutes total.
  5. Turn off the heat and let the nuts cool for a few minutes.
  6. Grease a 9” square baking pan with ghee and then line it with parchment paper, leaving a bit of an overhang at either end for trouble-free unmolding. Set aside.
  7. Melt the cacao paste in the microwave in 30-45 second intervals and stir well for an equal amount of time between each interval until it’s completely melted.
  8. When the chocolate is fully melted, add the honey, melted ghee and pinch of salt and stir delicately until smooth.
  9. Add roasted cashews to the melted chocolate and stir until uniformly combined, then pour that right into your prepared pan. Spread it lightly with a spatula all the way to the edge if necessary.
  10. Take the caramel out of the freezer and break it into tiny little pieces with a meat mallet or rolling pin. Sprinkle over the dark chocolate.
  11. Place in the fridge until fully set, at least 2 hours, and then cut into 36 squares.
  12. Stored in a cool dry place in an airtight container, this will keep for several weeks.
Nutrition Information
Serving size: NF based on 1 of 36 squares
Recipe by The Healthy Foodie at