4 Ingredient Toasted Coconut Cashews Recipe (Paleo, Gluten Free, Vegan)
4 Ingredient Toasted Coconut Cashews Recipe (Paleo, GF): this vegan toasted coconut cashews recipe is gluten free & paleo! The crunchiest coconut coated roasted cashews -- Dairy-Free, Refined Sugar-Free.
Servings: 12 ¼-cup servings (about 3 cups)
Ingredients
- 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
Instructions
- 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 to cool for about 30 minutes. Storing instructions below. Enjoy!
- Adapted from my 4 Ingredient Oven-Roasted Paleo Candied Pecans.
- You'll love my paleo vegan Sweet & Salty Nut Clusters Recipe and 3 Ingredient Homemade KIND Coconut Almond Bar Recipe.
Notes
- Storage notes: Cool completely before storing. Store in an airtight container for 1-2 months at room temperature, in a cool, dark environment.
- Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it's estimated based on 12 servings per recipe, made without salt. :)
Nutrition
Serving: 1/4 cup | Calories: 137kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Sodium: 2mg | Fiber: 1g | Sugar: 5g