You can do it (make awesomeness at home)!

March 24th, 2013 · Lisa · gluten-free, raw, raw recipe, Recipes, sugar-free, Sweet · Comments

I know life can be a bit challenging sometimes – like when it is the first day of spring and you look out your window and see a complete white-out. Seriously…is there a worst day for a blizzard (first day of summer, pretend you didn’t just read that).

Well, when life seems hard to handle, I actually like to take on a challenge. I know that might seem a bit counter-intuitive (seriously, this girl needs to learn how to just take a nap), but hear me out. It isn’t that I like to add extra stress or another unattainable goal – instead I like to find a great distraction, that I can tackle, and use to rebuild my sense of efficacy. That is to say, sometimes…you just have to make some magic to believe you can.

In this case, magic is cashew cacao clusters.

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I first discovered these treats when I was in Bali. I bought a special box home from a tour of the Big Tree Farms bamboo chocolate factory. I was savouring each bite over a couple of days until the package was discovered by an entire army of tiny insects.

It was tragic.

After grieving the loss of my glorious cashew cacao clusters, I discovered they actually sell them here in Toronto. But, like with most things, you pay extra when the magic making happens outside your own home (and on the other side of the planet). So, this week I decided I needed a good distraction and figuring out the secret to crunchy, chocolately, cashew clusters promised both satisfaction and a sweet reward.
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taa daa!

Cashew Cacao Clusters


  • 1 cup raw cashews
  • 1/4 cup cacao nibs
  • 2 TBSP coconut sugar
  • 2 TBSP coconut nectar


  1. Combine all of the ingredients in a small bowl. Toss to coat the cashews and nibs evenly with the sugar and nectar.
  2. Spread in a single layer on a Teflex-line dehydrator tray. Dehydrate at 110 degrees for 12-16 hours (until the cashews are crunchy and the cluster are no longer sticky).

Okay, so I can’t bring on spring – but at least now we have chocolate. xo


  1. Posted March 25, 2013 at 12:53 pm

    Oh love! When I saw the title for this, my first thought was the orange package of amazingness that you gave me the day we met, from Bali. And then lo! That’s what you were recreating! Happiness in many ways. xo

  2. Roger Dudek
    Posted September 5, 2013 at 7:54 am

    What is coconut nectar? Any suggestions for substitutions for the last two ingredients?

  3. theveganlisa
    Posted September 5, 2013 at 5:51 pm

    Coconut nectar is a thick, sweet syrup. You could try the recipe with agave nectar. The coconut sugar could be replaced with cane sugar or turbinado, although both have a sweeter profile so you may want to reduce the amount.

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