Some things drive you completely wild with desire as they cook.
Roast chicken.
Apple pie.
Any recipe that starts out with sautéed onion and garlic.
Chocolate chip cookies.
And I can say with confidence that this recipe should be added to the list.
The aroma of vanilla and toasted nuts permeates the house and it smells like you have a batch of the best cookies baking.
I’m telling you, your roommate, hubby, or kiddos will be asking you what you’re making that smells so tantalizing. And you’ll be able to sit back and smile because you know it’s something that is as healthy for them as it is delicious.
If you’re trying to make a few healthy changes (and who isn’t this time of year?), this recipe will help with a resolution that’s probably on your list (at least it has been on everyone’s list who I’ve talked to in the past week or so): taming the sugar beast.
Munch on a handful of this along with your afternoon tea or while you’re watching a movie in the evening, and you might realize that a batch of chocolate chip cookies doesn’t sound so good. Ok, scratch that, chocolate chippers always sound good. But you might realize that you just don’t need them.
- 12 oz (340 g) unsweetened flaked coconut
- 12 oz (340 g) raw, unsalted whole cashews
- 2 tablespoons coconut oil, melted
- 1 tablespoon pure vanilla extract
- ½ teaspoon sea salt (optional)
- Preheat oven to 325F; line a large baking sheet with parchment paper or a silpat liner.
- Dump the coconut and cashews onto the prepared baking sheet and drizzle on the coconut oil, vanilla, and salt. Toss with 2 spoons to combine.
- Spread the mixture out in an even layer and bake until fragrant and light golden, about 15 to 20 minutes, tossing the mixture every 5 minutes.
- Cool completely, and then transfer to an airtight container and store at room temperature.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Erica says
January 6, 2014 at 6:34 amThis sounds ridiculous good. I bet my Dad would LOVE this! A must try
Rosa says
January 6, 2014 at 6:57 amA fabulous combo! So delicious and healthy.
Cheers,
Rosa
Julia says
January 6, 2014 at 9:19 amI can smell the vanilla now! All the warm flavors of this mix sound so inviting. I’ve been eating cashews like crazy lately and am amped to inject some life and flavor into them!
Katrina @ Warm Vanilla Sugar says
January 6, 2014 at 10:07 amThis sounds like the perfect snack! Yum!
Dixya @ Food, Pleasure, and Health says
January 6, 2014 at 10:53 amheavenly combination..I could eat these all day long.
Jeanette | Jeanette's Healthy Living says
January 6, 2014 at 11:18 amLove this little snack Faith – great for a little pick me up.
Alyssa (Everyday Maven) says
January 6, 2014 at 1:29 pmSounds amazing Faith and I can imagine like 400 things that would be made better by topping them with this!
Ash-foodfashionparty says
January 6, 2014 at 11:52 pmAbsolutely delicious combination. WOuld be awesome topped or just as a snack.
HAPPY NEW YEAR FAITH!! Wish you a great year ahead.
Maureen | Orgasmic Chef says
January 7, 2014 at 6:39 amI love dishes that smell so good the whole neighborhood wants to know what’s going on. :)
Joanne says
January 7, 2014 at 7:04 amI love having something nutty to reach for when I’m in a snacky mood. This sounds lovely! The only danger is I’ll just keep eating handful after handful!
Andrea says
January 7, 2014 at 7:40 amOMG It’s your biggest “Night Owl” fan…I’m making this in, oh my…”It’s my B’day”, ummm tomorrow! Yup…I have all the ingredients, check! I’m so happy I found you Faith, and I’m going to bed NOW…say good-night Andrea…Goodnight, Andrea…LOL
Lynn says
January 7, 2014 at 9:54 amCan I sub another nut like almonds, cashews are my least favorite.
Thanks Faith for all your great recipes
Faith says
January 7, 2014 at 4:56 pmLynn, Thanks so much for your kind words! This recipe will work fine with almonds; hope you enjoy it if you give it a try. :)
Coty and Mariah says
January 7, 2014 at 8:51 pmLove the simplicity of this recipe, gorgeous!
Laura (Tutti Dolci) says
January 8, 2014 at 1:12 amThis mix looks dangerously delicious!
tania@mykitchenstories.com.au says
January 12, 2014 at 1:46 amI love this idea for snacking on. Yep we need some
Kristina says
January 13, 2014 at 9:56 amanything with cashews and toasted coconut is good with me! I recently made a salted caramel toasted coconut… OH MY the smell in my kitchen!
happy new year!
Paula says
December 11, 2014 at 1:36 pmI don’t know if I’m just missing it, but how many nuts? A cup, 2 cups. I’m still new with all of this so I follow recipes to the t. Thank you
Faith says
December 11, 2014 at 1:54 pmPaula, Sorry for the confusion! I listed the quantities for the flaked coconut and whole cashews in ounces and grams in the recipe above. For the flaked coconut it’s equal to about 5 1/2 cups, and for the whole cashews it’s a slightly scant 3 cups. I hope you enjoy the recipe if you give it a try!