Arrange 18 mini cupcake liners on a small baking sheet. (I use my 12” pizza pan.)
Add about 3 cashews to each liner.
Place cocoa butter wafers in a microwave safe bowl and microwave at 40% power for approximately 5 minutes or until wafers are almost completely melted. (I use a 2 cup glass Pyrex measuring cup - so I can measure, melt, mix and pour with the same dish.) Be sure to melt wafers on low power - avoid boiling.
Remove cocoa butter from microwave and stir with wire whisk until remaining bits of wafers are completely melted. (Be careful, bowl or measuring cup handle may be hot.)
Add maple syrup and vanilla extract to melted cocoa butter and stir to mix.
Add cocoa powder, ginger, cinnamon, sea salt and ground cloves and whisk until smooth.
Carefully pour chocolate over cashews in cupcake liners - adding just enough to mostly cover the nuts.
Place the baking sheet in the refrigerator or freezer for 15 minutes or until chocolate to set.
Remove cupcake liners and enjoy these homemade vegan chocolate clusters frozen, refrigerated or at room temperature. Store left overs in a sealed plastic baggie in the fridge for up to a week or in the freezer for up to one month.