Melt the coconut oil in a small saucepan over low heat. Whisk in cocoa powder, honey, vanilla, and salt. Remove from heat once combined, should be smooth and liquid.

Place the cashews into a food processor and pulse a few times to break into smaller pieces. *NOTE: if you have raw cashews you can roast them yourself in the oven at 350 for about 10-15 minutes, stirring often.

Add the coconut, butter, honey, vanilla, and salt to the food processor and pulse just to combine…do not over-chop! Transfer Cluster mixture to a large mixing bowl.

Pour the prepared chocolate over the cluster mixture and fold until completely coated with the chocolate (there will be some chocolate pooled at the bottom, that’s okay)

Grease muffin tins (18-24 depending how big you want them) with coconut oil or line with muffin papers.

Evenly spoon the mixture into the muffin tins. Spoon extra pooled chocolate over each cluster once in the tins to create a small pool of chocolate at the bottom of each cluster.

Place in freezer for about 20 minutes or until hardened. Pop out of the tins and transfer to an air-tight container to be stored in the refrigerator. You can also store them in the freezer if preferred.