Looking for an easy to make snack that's guilt free? My Crunchy Vegan Chocolate Cashews are the perfect solution! Made with just a few simple ingredients like cocoa powder, maple syrup, and cashews, this easy recipe comes together in just 5 minutes then bakes for an hour on low heat to create a delightfully crunchy, protein-packed treat that’s just as addictive as it is good for you.
Perfect for anyone craving something delicious and nutritious. Packed with plant-based protein, these homemade chocolate cashews offer a healthier alternative to store-bought nut snacks, because who wants added preservatives or artificial ingredients, yuck. Plus, they provide an irresistible crunchiness for a satisfying treat.
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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!
- 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!
🍽 Equipment
I made this recipe using a medium sized mixing bowl, my trusty spatula, and very little effort! This is the perfect snack for busy people!
🥘 Ingredients
- raw cashews
- hemp hearts also called hemp seeds (optional, see Variations below)
- cocoa powder
- coconut sugar
- maple syrup
- soy sauce
- cinnamon
- vanilla
- salt
🔪 Instructions
Step 1.) Preheat oven to 250 degrees Fahrenheit (121 Celsius), and gather all ingredients.
Step 2.) Add all ingredients to a medium sized mixing bowl.
Step 3.) Mix everything together until coated evenly and no dry spots remain.
Step 4.) Line a baking tray or cookie sheet with parchment paper (these silicone mats also work nicely) and pour ingredients onto the tray. Spread out evenly with spatula. Whatever delicious chocolate coating clings to the bowl....that’s your reward for being the cook!
Step 5.) Bake for 1 hour. Yes, a whole hour. Low and slow is how you'll get that perfectly roasted, crisp but not burned crunch. Allow the cashews cool on the tray for 10-15 minutes. At this point they are ready to enjoy. They will be a bit softer when warm, but ultra tasty!
💭 Tasty Tip
For crispy crunchier cashews go ahead and put them into an air tight container once they're fully cooled (about 30 minutes) and pop them into the fridge for at least an hour. When enjoyed cold out of the fridge they have almost a candied vibe! I like to store them in the refrigerator to maintain that crispy/candied texture.
Enjoy!
📖 Variations & Substitutions
- No 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.
- No coconut sugar? Granulated sugar works too.
- No cashews? Whaaat? It's cool. I also tested this recipe with both Raw Almonds and Raw Pecans and those can be easily substituted here instead of cashews! Both were delicious!
- Switch up the sweetener? Maple syrup is my go to (Like Will Ferrell in Elf), but agave nectar totally works too.
🧊 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 within about 5 minutes.
📋 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.
💬Did you enjoy this recipe?
If you give these High Protein Chocolate Cashews a try, I’d love to hear how they turned out! Leave a review below or share your own twist in the comments—your feedback and creativity make this space even more delicious!
Print
Crunchy Vegan Chocolate Cashews
- Total Time: 1 hour 5 minutes
- Yield: 5 Servings
Description
Crispy, crunchy, chocolately 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
- Preheat oven to 250 degrees Fahrenheit (121 Celsuis) and gather all ingredients.
- Add all ingredients to a medium sized mixing bowl.
- Mix everything together until coated evenly and no dry spots remain.
- Line a baking tray or cookie sheet with parchment paper (silicone mats also work nicely) and pour ingredients onto the tray. Spread out evenly with spatula.
- Bake for one hour then remove from oven and let the cashews cool on the tray for 10-15 minutes. At this point they are ready to enjoy. They will be a bit soft when warm, but ultra tasty!
- For crispy crunchier cashews go ahead and put them into an air tight container once they're fully cooled (about 30 minutes) and pop them into the fridge for at least an hour. When enjoyed cold out of the fridge they have almost a candied vibe! I like to store them in the refrigerator to maintain that crispy/candied texture.
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.
- Don't regularly use coconut sugar? Replacing an equal amount of granulated sugar works here too!
- 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 within about 5 minutes.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Sweets and Snacks
- Method: Baked
- Cuisine: Plant Based
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