{recipe} Sesame-Balsamic Cashews

This savory snack recipe comes to us from Amber Shea Crawley and makes for a fabulous transitional recipe. It contains balsamic vinegar, which is not raw, and has some instructions for popping them into the oven (also not raw) but it does sound like a good middle-ground snack!

INGREDIENTS
1 cup raw cashews, soaked
2 Tbsp date syrup
1 Tbsp balsamic vinegar
1½ tsp raw sesame seeds
½ tsp coconut oil
½ tsp salt
1/8 tsp paprika
1/8 tsp cayenne pepper (optional)

INSTRUCTIONS
Rinse and drain the cashews very well, then pat dry with a clean towel. In a small bowl, whisk together all remaining ingredients. Add the cashews and toss or stir well to coat. Transfer to a Paraflexx-lined dehydrator tray (or a greased baking sheet, and just bake them in a 350 degree oven for 15-20 minutes!).

Spread the cashews evenly so that they’re not touching (or are barely touching). Dehydrate for 6-8 hours, then move to a mesh-lined tray and dehydrate for 6-8 hours longer.

These cashews are SO yummy! They have an incredibly complex flavor, what with the sweetness of the date syrup, the tang of the balsamic vinegar, and a little salt and heat in each bite, plus the extra crunch factor of the sesame seeds.

Yield: 5 servings.
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PLEASE TAKE NOTE! We were psyched when Amber Shea Crawley agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Amber’s recipes and want to keep a good relationship with her. Out of respect for how awesome sauce Amber and her creations are, PLEASE do not repost her recipe without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the recipe. Thank you!

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ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the cashews in some way!