Sugar Free Chocolate Cashew Crunch Recipes

CHOCOLATE CASHEW CRUNCH

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease and flour a cookie sheet.
• In a small saucepan, melt margarine over medium heat. Add brown sugar and corn syrup and bring to boil, over medium heat, stirring constantly, until sugar dissolves, three to five minutes.
• Remove from heat. Stir in cashews, flour, and vanilla extract. Drop batter in half-teaspoon mounds, two inches apart, onto prepared cookie sheet. Using a small spatula, spread each mound into a circle.
• Bake for eight to 10 minutes or until browned, rotating pan back to front every four minutes. Remove from oven and cool on cookie sheet for 30 seconds, then transfer crunches to wire rack to cool. Allow to cool completely.
• Melt the chocolate chips over a double boiler. Dip cookies halfway into the chocolate and return to racks to set.

SUGAR-FREE CHOCOLATE CASHEW CRUNCH

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• On a small cookie tray, shake uncooked quinoa into a thin layer and bake for seven to eight minutes, until golden. Allow to cool. Put the quinoa, cashews, half cup dried cranberries, and two tablespoons coconut flakes in a medium bowl and combine. Set aside.
• Heat a half inch of water in a shallow pan, or frying pan, and leave to simmer.
• Break up chocolate bar into small pieces and place in a heatproof bowl. Add coconut oil to chocolate and place the bowl into the pan of simmering water. Stir the chocolate and allow to gently melt. Do not allow any water to enter the bowl or the chocolate will seize. When the chocolate is mostly melted, remove carefully from water and place on a towel on the counter (to absorb the water from the bowl). Continue to stir the chocolate until fully melted. (You can also melt in the microwave, use short 10 second increments, stirring after each.)
• Pour the melted chocolate over the quinoa mixture and combine until everything is coated in chocolate. Spread the mixture onto the cookie sheet and spread it out into one layer, separating out the cashews so the clumps aren't too big. Sprinkle with the addition tablespoon of coconut and cranberries for a prettier look. Place the pan in the refrigerator or freezer for the chocolate to harden. Once the chocolate has hardened, scrape off the pan with a thin spatula, and break up the pieces as desired.
• Serve as a snack, or sprinkle over yogurt or ice cream.