Toasted Coconut Sprouted Cashews

If these aren’t in my home at all times I will f*ing lose it.

Ingredients

16 oz Raw Organic Cashews
1/4 Cup Unsweetened Shredded Coconut
3 Tbsp Honey
Pinch of Salt
Optional - Maldon Flakey Sea Salt to Top

Recipe

Soak cashews in filtered water for four hours. Can soak over night but no less than four hours.

Preheat oven to 325 degrees.

Drain and rinse cashews. Place on a baking sheet with parchment paper. Sprinkle with a few pinches salt and toss together with hands or spoon. Spread out evenly and roast for 30 minutes.

Remove from oven and place in a large bowl. Sprinkle coconut and honey over cashews and mix until evenly coated.

Place back on the baking sheet and spread out evenly. Sprinkle flakey sea salt on top, if using.

Bake for 20-25 minutes until a nice dark golden brown color. You can tap the cashews to make sure they’re nice and hard and not squishy. All ovens are different so make sure to watch them around the 20 minute mark.

Store in a jar or container at room temperature or in the fridge.

Note: If not soaking cashews first, simply roast cashews for 15 min, take out, add ingredients and roast for another 10-15 min until golden brown.