Health-Bent

Cocoa Roast Almonds

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by

Megan Keatley
in , ,

homemade cocoa roasted 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.

Comments

20 responses to “Cocoa Roast Almonds”

  1. Mike B.

    Sweet! Thank you sooo much! These look a hundred times better than the ones I tried to make. As always, you rock!!

    Reply
  2. Bridget

    Amazing! I did add the extra confectioner’s sugar…

    Reply
  3. Folke

    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.

    Reply
  4. megan keatley

    folke–you are too kind. thank you!

    Reply
  5. Tina

    These are so addicting! You are right about the crust. These are perfect little morsels to satisfy chocolate cravings.

    Reply
    1. megan keatley

      glad you enjoy tina. thanks!

      Reply
  6. Sara

    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.

    Reply
    1. megan keatley

      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.

      Reply
  7. Morgan Gossman

    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.

    Reply
  8. Confused Truffle

    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.

    Reply
  9. Pasquale

    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!

    Reply
    1. megan keatley

      thanks pasquale!

      Reply
  10. Steph

    These are amazing! I brought them in to work for the holiday food fest and have had several co-workers ask me to move them out of their line of sight because they’re addictive.

    I personally think they need a pinch of salt, because I’m a savory/sweet kinda person… just trying to figure out if the salt should be added to the wet or dry ingredients… guess I’ll have to make 2 more batchs to test it out… and maybe try adding the cinnamon as one of the other posters suggested.

    Reply
    1. Stephanie

      Just an update – I added 1/4 t of salt to the egg white/water mix and it was just what it needed! Fantastic!!!

      Reply
  11. Marie G.

    I tried to make them tonight. I followed the recipe exactly, but fo some reasons, my almonds burnt badly. I took them out of the oven with less than 20 mins because I could smell something burnt! Weird. Does it have to do with the foil I used for baking? I’m very puzzled by what just happened. Bummer. Of course, I will try again…maybe this time I use different sheet for baking.

    Reply
    1. Health-Bent

      Marie…just curious…have you tried a hanging oven thermometer to test your oven temp? Sometimes they could be pretty far off from what the dial/digital says. We got one from target and our last oven could be off more than 50 degrees. Could have something to do with it?

      Reply
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    […] // cocoa roast almonds {health […]

    Reply
  13. dani

    Question, do you soak your raw almonds overnight first for this recipe? If so, do you then dry them out in the oven and proceed w/ step one of this recipe or could you use them wet after they’ve been soaked? (Not sure they’d get crisp enough.) Thanks!

    Reply
    1. Paul

      This recipe doesn’t call for it but I definitely prefer my almonds soaked and dried. Using my food dehydrator (that I also use for making beef jerky), it takes about 36 hours to get to a crispy nut. That’s 12 hours to soak, 24 hours to dry. Depending on what I need, I’ll use them as-is for snacks or I might toast a batch in the toaster oven for other recipes – like this one.

      I’ve made a variation of this recipe using liquid smoke and celery salt for hickory-flavored almonds. I also use the dehydrator instead of the oven to dry them. IMO, a food dehydrator is a great tool for paleo diets.

      Don’t know if it’s mentioned elsewhere on the site, but there is difference between pasteurized raw almonds purchased through a traditional retailer and non-pasteurized raw almonds purchased from a farm.

      Reply
  14. Rebekah

    mmmmmm.

    I baked them for 15 min on parchment. I think my oven runs hot 🙂

    Reply

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