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Dark chocolate and espresso roast almonds (v, gf)

An adult snack that is perfect for mid-morning or mid-afternoon.
Makes 1-1/2 cups.

Author: Bite-Sized Thoughts.

Original post (with pictures) here.

1/4 cup agave syrup
1 tbsp cocoa powder
1 tsp instant coffee powder
Pinch salt
1 tbsp water
1-1/2 cups raw whole almonds

1. Preheat your oven to 125'C (250'F) and line two baking trays with baking paper.
2. Combine the agave, cocoa powder, coffee powder, salt and water in a bowl and stir to combine. Add in the almonds and stir through the chocolate-espresso mix to ensure all nuts are coated.
3. Transfer the almonds to your prepared baking trays, preferably spread in a single layer without large clumps of almonds. If needed, brush any remaining sauce over the nuts.
4. Roast for 10 to 15 minutes, monitoring carefully from the 10 minute mark. The almonds should be dark and fragrant and will continue to crisp up on cooling.