Ingredients

The following ingredients have 2 Servings
  • 2 cups raw almonds (whole)
  • 2 tbsp coconut oil
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • 2 tbsp sweetener of choice (divided: erythritol for low carb, or use coconut sugar for paleo)
  • 1 tbsp cocoa powder

Instruction

  • Preheat oven to 375 F, and line a baking sheet with foil or parchment paper.
  • Place almonds on a sheet and bake for 7 to 10 minutes until just lightly toasted. Remove from oven to cool.
  • In a large frying pan over medium heat, melt 2 tbsp coconut oil. Add to coconut oil: 1 tsp cinnamon, ½ tsp sea salt, and 1 tbsp granular sweetener. Melt and stir together until combined and sweetener is melted into oil. Turn off heat.
  • Add toasted almonds to the frying pan and stir to coat with cinnamon mixture.
  • Once almonds are coated, return them to the lined baking sheet.
  • Sprinkle almonds with the other 1 tbsp erythritol sweetener.
  • With sifter or fine mesh strainer, sift cocoa powder over all the almonds.
  • Let almond cool, then serve.