Toast raw cashews either in the oven at 350°F for 10- 15 minutes or on the stovetop in a heavy-bottomed skillet, just until fragrant and starting to brown. Watch carefully and remove from heat right away.
Melt the chocolate over, not in, simmering water or in the microwave, checking at 30 second intervals.
Stir cashews into melted chocolate until well coated.
Remove from the chocolate one at a time with a fork and transfer to a parchment paper-lined baking sheet.
Lightly sprinkle with raw cane sugar or coconut palm sugar and sea salt.
Let cool completely.
Store in a cool, dry place, but not in the refrigerator (or the chocolate will "bloom.")
Option: Make sea salty cashew clusters by stirring ¼ cup chopped all natural marshmallows into the chocolate-cashew mix. Drop by small spoonfuls on to parchment paper lined baking sheet and sprinkle with sea salt.
Store chocolate-covered cashews at room temperature.