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Toasted Coconut Cashews Recipe


  • 2 cups roasted, unsalted cashews 

  • ¼ cup + 1 tablespoon small, shredded coconut flakes 

  • ¼ teaspoon salt (optional) 

  • 1 tablespoon coconut sugar 

  • 3 tablespoons pure maple syrup


  • Preheat oven to 325°F. Line a large baking sheet with parchment paper or greased foil. Set aside. 

  • Add cashews, coconut and salt (if using) to a medium bowl. Stir until well-mixed. 

  • Add coconut sugar and maple syrup. Stir and fold until cashews are fully coated.

  • Pour cashews onto the prepared baking sheet. Spread into an even single layer, with empty pockets at regular intervals to let air through.

  • Bake for 15 minutes. Using a heatproof spatula, flip cashews to evenly crisp the other side. Bake for an additional 6-12 minutes. Mine took a total of 24 minutes.

  • Place baking sheet on a cooling rack. Allow cooling for about 30 minutes. Storing instructions below. Enjoy! 

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