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Cashew Chocolate Sweets

Author: Doreen Virtue & Jenny Ross


  • 2 cups raw cashews
  • 1/2 cup coconut flakes
  • 1/3 cup raw cacao
  • 1 tablespoon ground cinnamon
  • 1 teaspoon sea salt
  • 1/3 cup raw agave nectar or coconut nectar


  • In a food processor with the S-blade attachment in place, grind the cashews into a meal.
  • Add the coconut flakes, cacao, cinnamon, and sea salt, and pulse until a coarse mix is formed.
  • Add the raw agave through the feed tube on the food processor while running the machine. A dough ball will form.
  • Stop the machine and remove the dough ball, transferring it onto a silicone sheet or cutting board lined with plastic wrap.
  • Form and mold into desired shapes and sizes. This is a shelf-stable mixture, so it does not need to be refrigerated.
  • Optional: Top with—or roll shapes in—more coconut flakes, cacao nibs, or other superfoods (like hemp seeds) for additional nutritional components and flavors.