Sunshine Nut Co.

Sweet & Salty Chocolate Cashew Bombs

  • by: Sunshine Nuts
  • February 21, 2018

(Recipe developed by: The Hungry Kangaroo)



  • 1 C All Natural Peanut Butter
  • 2 T Maple Syrup
  • 1/2 C Confectioners Sugar
  • 1/2 C Sunshine Nut Co Plain Cashews (Roughly Chopped)

Chocolate sauce

  • 1/2 C Semi Sweet or Dark Chocolate Chips
  • 2 T Coconut Oil
  • 1/2 C of Crushed Pretzels


  1. Combine all filling ingredients in a mixing bowl until the mixture is only slightly sticky but holds together well.
  2. Form filling into several (about 10) 1 inch balls, place them on parchment paper and put in the freezer to harden. I would recommend keeping them in the freezer for at least 20 minutes before continuing to next step.
  3. Start melting chocolate chips and coconut oil in a double broiler or in saucepan until melted. On a separate plate or bowl near the chocolate mixture, crush pretzels for an easy dipping process.
  4. Remove PB cashew balls from freezer and using a toothpick, dip each one into the melted chocolate, then roll into the crushed pretzels.
  5. After you have dipped each cashew bomb, place them back in the freezer for another 20 minutes to harden.

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