Cocoa-Dusted Almonds
One of my friends had a bowl of cocoa-dusted almonds out at her Christmas party this year. I was obsessed at first bite. She admitted that they were from Trader Joes and even showed me the package so I could check out the ingredients. The number one ingredient, after almonds, was sugar. Of course. Ive been on a mission to create the addicting snack without refined sugar ever since. I finally did it, and guess what? You only need four ingredients. Super easy and so delicious. You can start now and have this amazing snack in less than 20 minutes. Youll forget that almonds are super healthy and what you are eating is good for you.
One of my friends had a bowl of cocoa-dusted almonds out at her Christmas party this year. I was obsessed at first bite. She admitted that they were from Trader Joes and even showed me the package so I could check out the ingredients. The number one ingredient, after almonds, was sugar. Of course. Ive been on a mission to create the addicting snack without refined sugar ever since. I finally did it, and guess what? You only need four ingredients. Super easy and so delicious. You can start now and have this amazing snack in less than 20 minutes. Youll forget that almonds are super healthy and what you are eating is good for you.
- Carbohydrate 11.4228937771239 g
- Cholesterol 0 mg
- Fat 0.636281250478273 g
- Fiber 5.0343749885472 g
- Protein 1.0813250011758 g
- Saturated Fat 0.325321875139511 g
- Serving Size 1 1 Recipe (60g)
- Sodium 8.68656252289671 mg
- Sugar 6.38851878857672 g
- Trans Fat 0.108993750252151 g
- Calories 47 calories
Step-by-step
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and non-stick baking mat and set aside.
- In a small sauce pan, heat agave nectar and salt over medium heat.
- Stir in the almonds and continue to stir until they are completely coated.
- Spread the coated almonds onto the baking sheet in one layer. Roast in the preheated oven for 10 minutes, stirring once or twice during the cooking time to prevent burning. Allow to cool for a few minutes.
- Put the cocoa in a Zip-lock bag or paper bag if you have one. Add the almonds and shake, shake, shake until the almonds are completely coated with the cocoa.
Pull the baking sheet from the oven precisely at the ten-minute mark to prevent the agave nectar coating from turning bitter. Raw whole almonds require a gentle heat application so natural oils release without scorching the exterior. Line the metal sheet with parchment paper to stop sticky sugars from cementing the nuts to the surface during the roasting phase. Stirring midway through ensures uniform heat distribution across every single kernel.
Agave nectar acts as a liquid binder that locks the unsweetened cocoa powder onto the nut surfaces during the final shaking step. Using a sealed paper bag allows excess powder to dissipate while clinging tightly to the sticky, cooled shells. Adjusting the batch size requires maintaining a single-layer distribution on the pan; overcrowding forces steaming instead of roasting. Doubling the quantities demands splitting the nuts across two separate pans to preserve proper airflow in the oven.
Pair these bittersweet treats with sharp aged cheeses like white cheddar or salty pecorino on an afternoon snack board. Dried tart cherries and crisp green apple slices provide a sharp acidic contrast to the rich, earthy cocoa finish. Dark chocolate truffles and roasted hazelnuts join them harmoniously on a winter dessert platter when entertaining guests. The deep roasted notes also complement dry red wines such as cabernet sauvignon or merlot.
Store the finished batch in an airtight glass jar at room temperature for up to two weeks to maintain their crisp texture. Humid environments cause the sugar coating to soften, so ensure the container lid remains tightly sealed between servings. Adding a pinch of flaky sea salt right after the shaking step enhances the overall depth of flavor.
