Cocoa Roast Almonds
Who doesn’t like Emerald Cocoa Roast Almonds? Maybe you haven’t read the nutrition label, maybe you have. Let me inform you these babies are sweetened with sucralose–the ambiguous name for Splenda. Like we posted on Crash Course on Sugar, Splenda is a calorie-free sweetener BECAUSE we cannot digest it–read diarrhea and the likes. So yes, we’ve added sugar to this recipe. But please understand these are not overwhelmingly sweet, in fact, I think the sweetness is quite subtle and find the cocoa “crust” on the outside of the almonds to be the most addictive part of this snack—not the sweetness. Also–this is a great recipe for your kiddies to help out with!
Ingredients
- 2 c raw almonds
- 1 egg white
- 1/4 c water
- 1 t vanilla extract
- 1/2 c cocoa powder
- 1/2 c powdered sugar
Method
Preheat your oven to 350ºF.
In a medium bowl, whisk together the egg white, vanilla extract and water.
In a zip-top bag, add the powdered sugar and cocoa powder. Seal the bag and shake it around to get everything incorporated.
Add 1 cup of almonds to the egg whites and use a slotted spoon or fork (or nature’s fork–your hands) to coat all the almonds. Then using your “fork” put all the almonds in the cocoa/sugar zip-top bag. Seal it well and shake it around to coat all the almonds.
Place the almonds on a baking sheet.Repeat the egg white and cocoa steps above with the other cup of almonds. Don’t worry if you get the cocoa powder on the baking sheet–it won’t do any harm.
Bake for about 20 minutes.
If you’d like them a bit sweeter, you can add the cooled, roasted almonds to a zip-top bag along with a few tablespoons of powdered sugar and toss them around.
Keep the almonds stored in a zip-top bag.
Sweet! Thank you sooo much! These look a hundred times better than the ones I tried to make. As always, you rock!!
Amazing! I did add the extra confectioner’s sugar…
Pretty much every recipe I try out from this page always turn out wonderfully. You never cease to impress me.
Right now I am relaxing with a bowl of these and a cup of freshly brewed coffee. Life is good.
folke–you are too kind. thank you!
These are so addicting! You are right about the crust. These are perfect little morsels to satisfy chocolate cravings.
glad you enjoy tina. thanks!
I made these last night and they were very tasty! I think I cooked them a bit too long (Forgot to set the timer, whoops!) but they are still quite good. I think I screwed up the recipe though, because I was confused on one point: When you say “repeat the steps above with the other cup of almonds”, do you mean ALL the steps? Should I use another 1/2 c sugar/cocoa?
Thanks for the delicious recipe! I’ll make it again for sure.
glad you liked them sara. just add the other cup of almonds to the egg white mixture then the cocoa mixture and then place them on the baking sheet. i’ve retyped the method, so hopefully it’s a bit clearer.
I’m deployed with the military at the moment, sent this recipe to my mom. She substituted cinnamon for cocoa. Turned out amazing, just got them and can’t stop eating them.
You think I could substitute the powdered sugar for arrowroot powder and some powdered stevia? I’m really a sugar hater, here and might possibly try this to see if it will work.
Dude, these kick ass! I’m not sure I agree with using conventional powdered sugar. But, the former chef in me decided I needed something that kept me primal/paleo. I took turbinado sugar that only contained evaporated cane juice and I ground it into dust with my mortar and pestle. I used that because it keeps me within the guidelines of what’s accepted in The Primal Blueprint.
I made these this morning and they’re cooling on the counter as I type this comment. They taste phenomenal but I burned my tongue on the hot center. Should have waited until they cooled. Great job on this recipe!
thanks pasquale!