One word. Yum. These crunchy, cocoa-glazed candied cashews bake to perfection in just 60 minutes, then chill in the fridge to form the most irresistible crispy coating. We’re talking sweet, shattery, deep cocoa-kissed goodness… and oh yeah, nearly 14 grams of protein per ½ cup. Made with just a few simple ingredients like cocoa powder, maple syrup, cashews, and sea salt this recipe requires only 5 minutes of hands-on prep before the oven takes over. Plus, the title is just fun to say!
If you love crispy-crunchy textures, chocolatey flavors, and healthy snacks that taste super decadent buckle up, because…these are about to be more popular than the Costco sample aisle on a Saturday. A protein-packed treat that’s perfect for snacking, road trips, hiking, sneaking into the movie theatre and becoming the envy of everyone you're with...sure maybe! Or when you just want something crunchy and sweet without turning to processed store-bought snacks. This is a snack you can feel good about.
Looking for another way to satisfy that chocolate craving? Try these 4 Ingredient Dark Chocolate Toasted Coconut Cups, no bake and ready fast! For something more refreshing my Easy Vegan Chocolate Milk, it's ready in minutes! And the ultimate chocolate treat, my Chewy Chocolate Oatmeal Refrigerator Cookies! But if you want another snack idea that has mega crunch, my Vegan Chex Mix gives the original version a run for the money.
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💗 Why you'll love this recipe?
- Simple to Prepare: 5 minute prep time, toss everything together in one bowl, then just an hour in the oven and they're ready to eat!
- Chocolatey Without the Melt: No messy melted chocolate here — just a rich cocoa-glazed shell that won’t coat your fingers.
- On-the-Go: Perfect for taking to work, school, or the gym.
- Protein Packed and Perfect for Sharing: When you make this crunchy vegan chocolate cashew recipe a ½ cup serving gives you nearly 14 grams of plant powered protein. Sharing is optional!
- Feel Good Nutrition: No preservatives, no weird stuff, no “mysterious chocolate coating #47.” or "Natural Flavors". Just pure whole food ingredients to fuel your body.
🍽 Equipment
I made this recipe using a medium sized mixing bowl, my trusty spatula, and a baking sheet lined with parchment paper. This is the perfect snack for busy people!
🍫 Ingredients & Helpful Substitutions
For the full list and measurements, see the recipe card below. Here are the main ingredients and easy swaps.
- Raw Cashews: The star of the show! Cashews get beautifully crisp in the oven and hold onto the cocoa glaze like champs. No cashews? Whaaat? It's cool. I also tested this recipe with both Raw Almonds and Raw Pecans and they were equally delicious!
- Hemp Hearts: Also called hemp seeds, these can be found at most supermarkets and pack a huge protein punch adding 10 grams to this recipe. However, if you can't find them simply replace with an additional ¼ cup nuts.
- Coconut Sugar: Adds caramel-like sweetness and helps the glaze candy up in the oven. Granulated or maple sugar also work.
- Maple Syrup: Helps the glaze stick, adds sweetness, and caramelizes in the oven. I love using Maple Syrup about as much as Will Ferrell in Elf however, I did also test this recipe with Agave syrup and that works just as well!
- Soy Sauce: Just a splash brings out incredible depth of flavor. Tamari (gluten-free) or coconut aminos (soy-free) both work perfectly.
🥣 Instructions For Making This High Protein Snack
Gather up your ingredients
Measure out your ingredients, preheat oven to 250°F (120°C), and line a baking sheet with parchment.
Combine the ingredients
In a large mixing bowl, add the cashews, hemp hearts, cocoa powder, coconut sugar, maple syrup, soy sauce, vanilla, cinnamon, and salt. Stir to combine.
Coat the cashews
Stir well until every cashew is thoroughly coated in the chocolatey glaze and no dry spots remain.
Spread & bake:
Pour the coated cashews onto your prepared baking sheet and spread them into an even layer and bake for 1 hour. Whatever delicious chocolate coating clings to the bowl....that’s your reward for being the cook!
Cool & chill:
Remove from the oven and let the cashews cool on the pan for about 10 minutes.
Transfer to a bowl and chill in the fridge for 20–30 minutes — this is what transforms the glaze into that candied, crunchy coating.
My Almond and Pecan testing results, and they were delicious!
🧊 Storage & Meal Prep Tips
Room Temp: Air tight container up to one week.
Fridge: Best texture, lasts 2 weeks. Keeps things crunchy. And is the best option especially if you live in a warm humid climate.
Freezer: Air tight container up to 2 months, thaws in just a couple of minutes on the counter.
👩🍳Pro Tip: Store in the fridge for a “bark-like” snap. Refrigeration is your secret weapon for firm, candy-style crunch. The cold helps the cocoa-sugar shell tighten to almost chocolate-brittle status.
❓ FAQ's
Yes! Raw cashews are the way to go for this recipe and are an excellent source of protein, healthy fats, antioxidants, and fiber!
Absolutely! These cashews store well in an airtight container and can be prepared in advance for a convenient snack option, upcoming gathering, or event. Portion ahead of time with snack size bags or containers and they'll be ready to grab on the go any day of the week!
Yes! Just cool completely on the baking tray, break into pieces, then transfer to an air tight container. Store up to 2 months just in the freezer.
Pro Tip: Portion into small snack bags for a grab and go snack that thaws in about 5 minutes!
Tiny, nutty, protein-packed seeds. Just 3 tablespoons = 10g of protein. They’re also full of good stuff like fiber, omegas, and minerals. Toss them in smoothies, sprinkle on toast, stir into granola—so many options.
You can double or even triple this recipe with ease! Try making a bigger batch around the holidays either for parties or family get togethers. They even make excellent gifts or stocking stuffers when broken into smaller chunks, placed into clear gift bags and tied with a pretty ribbon!
Maple syrup really delivers the best flavor and is recommended, however, I did test this recipe using Agave Nectar and they turned out great. Agave tends to be slightly sweeter than maple syrup, but really wasn't noticeable here.
Crunchy Cocoa Candies Cashews
- Total Time: 1 hour 5 minutes
- Yield: 5 Servings 1x
- Diet: Vegan
Description
Crispy, crunchy, chocolatey cocoa cashews. Perfect for an after school snack, taking on a hike, or for that moment when you're craving something sweet, but ya know, not too sweet?
Ingredients
2 cups raw cashews
⅓ cup hemp hearts (also called hemp seeds)
2 tablespoons cocoa powder
2 tablespoons coconut sugar
2 tablespoons maple syrup
1 teaspoon soy sauce
1 teaspoon vanilla
¼ teaspoon cinnamon
¼ teaspoon salt
Instructions
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Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
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In a large mixing bowl, whisk together the cocoa powder, coconut sugar, maple syrup, soy sauce, cinnamon, vanilla, and salt until a thick, glossy glaze forms.
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Add the raw cashews (and hemp hearts, if using) to the bowl and toss until every cashew is fully coated in the cocoa glaze.
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Spread the cashews into an even layer on your prepared baking sheet, breaking up any large clumps so they bake evenly.
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Bake for 50–60 minutes, stirring halfway through, until the glaze looks dry and the cashews smell toasty and chocolatey.
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Cool completely on the pan, then transfer the cashews to the refrigerator for 20–30 minutes to firm up and get their signature crunchy, candied coating.
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Break apart any clusters and enjoy! Store in an airtight container in the fridge for up to 2 weeks.
Notes
Raw Almonds or Raw Pecans can absolutely be substituted here instead of cashews! Hemp hearts, also called Hemp Seeds, can be found at most supermarkets in the baking aisle and pack a huge protein punch adding 10 grams to this recipe. However, if you can't find them simply replace with an additional ¼ cup nuts.
Coconut sugar can be replaced if needed for an equal amount of granulated sugar or maple sugar.
Store them in the refrigerator for up to two weeks. The fridge also gives them that perfect crispy crunchy texture and is the best option especially if you live in a warm humid climate. However, they can also be stored in an air tight container at room temperature for up to 1 week or in the freezer for up to 2 months. They thaw in just a few minutes on the counter.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Snack
- Method: Baked
- Cuisine: American
⭐Did you enjoy these Crunchy Cocoa Candied Cashews?
If you give these Crunchy Cocoa Cashews a try please leave a comment and rating below! Justin and I read every one! Your feedback helps more people find my recipes and keeps the delicious messy chaos going in the Fresh Fun Flavor kitchen. Plus, we just love hearing from you!
Disclaimer: The nutritional information provided for Crunchy Cocoa Candied Cashews is an estimate calculated using Nutrifox, an online tool. Please note that this information is for general guidance only and should not replace advice from a qualified professional. Additionally, this page may include affiliate links, meaning I may earn a small commission if you purchase through those links at no extra cost to you. Thank you for supporting Fresh Fun Flavor!
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