Coconut Cashews
Gluten-Free, Dairy-Free, Refined Sugar-Free, Blood Sugar Friendly + Hormone Supportive
These Candied Coconut Cashews Are Next-Level. Sweet, salty, toasty, and ridiculously satisfying, you won’t be able to stop snacking until the jar is empty. And when they’re gone? You’ll be back in the kitchen making another batch. This recipe is a hormone-supportive, blood sugar–friendly twist on classic candied nuts. Made with mineral-rich coconut sugar, fibre-packed shredded coconut, and nourishing fats from cashews, they’re free from refined sugar, inflammatory oils, and unnecessary additives. An egg white and a splash of vanilla bind everything together, creating a crisp, light coating that roasts to golden perfection. I used organic raw activated cashews for extra digestibility and real Maldon flaky salt for that sweet-salty crunch. Enzyme-rich, activated, and dehydrated cashews are a mineral-dense protein. Pure, alkaline water awakens the nuts' dormant properties, increasing digestibility and micronutrient, vitamin, and enzyme count. These raw, activated, bio-available nuts are a low-glycemic source of omega-3 and omega-6 fatty acids, which makes them a gut-loving, hormone-friendly staple in my kitchen. Inspired by my all-time favourite coconut cashews from Handfuel, I wanted to recreate them with better ingredients and at a fraction of the cost. These are literally to die for: crunchy, nourishing, lightly sweet, perfectly salted, and totally addictive. I eat them every night as dessert, and I know you’ll fall in love too. Trust me, you're going to want to make these.
Ingredients
4 cups organic raw activated dry-roasted, unsalted cashews
1 cup unsweetened shredded coconut
1 cup coconut sugar
1 pasture-raised egg white
1 tbsp pure vanilla extract
Maldon flaky sea salt, for finishing
Method
Preheat the oven to 250°F and line a large baking sheet with parchment paper.
In a medium bowl, whisk egg white and vanilla until frothy. Add cashews and stir to coat evenly.
In a separate bowl, combine shredded coconut, coconut sugar, and sea salt.
Add the coated cashews and toss until evenly covered in the coconut-sugar mixture.
Spread the mixture evenly on the prepared baking sheet. Any loose coating can be sprinkled over top.
Bake for 1 hour and 15 minutes, stirring once halfway.
Let cool completely on the tray to allow the coating to crisp up. Finish with flaky sea salt.
Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist