Kids love when I drizzle or coat nuts with chocolate. While it feels like a dessert to the children, I get the peace of mind knowing cashews are packed with protein, healthy fats, and minerals like magnesium. I recommend starting with raw cashews for best results and following this recipe from the Savory Simple web site. Of course you can use almonds, peanuts, or any nuts the kids prefer.
You Will Need:
Baking Sheet
Aluminum Foil
2 Cups Unsalted Cashews, Raw or Roasted
8 Ounces Bittersweet Chocolate, Chopped
Optional: 1 teaspoon Sea Salt
What to Do:
1. If using raw cashews, preheat the oven to 350 degrees F. If using pre-roasted cashews you can skip this step. Spread the cashews in a single layer on a foil-covered baking sheet and roast until well toasted, approximately 5-7 minutes. Shake the baking sheet periodically for even roasting and keep an eye on them to make sure they don’t burn. Allow them to cool.
2. In a double boiler, melt the bittersweet chocolate, stirring until smooth. Remove the chocolate from the double boiler. Drizzle the chocolate over the nuts on the baking sheet for less coverage.
3. Spread the chocolate covered cashews evenly across the baking sheet (make sure it’s still covered in foil for easy clean-up). Spread them out if possible.
4. Sprinkle the sea salt evenly over the nuts if you choose to use salt.
5. Place them in the refrigerator until the chocolate hardens.
References:
Recipe from Savory Simple
Photo by Stephanie Felzenberg
bethebestnanny.com 
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