Preview
Low Sugar Cacao Almonds
5 min
Prep Time20 min
Cook Time25 min
Total Time
Ingredients (4 servings)
MetricImperial
1/2 cup raw almonds
1 tbsp Dutch cocoa
1 tbsp raw cacao
2 drops vanilla extract
1 tbsp water
1 tsp maple syrup
1 tsp monk fruit sugar
-Pinch of sea salt
- Pre-heat oven to 120°C / 248°F.
- Line a baking tray with parchment paper.
- In a big bowl, mix together all ingredients apart from almonds.
- Pour almonds into bowl and stir until each almond is coated in the cacao mixture.
- Transfer almonds to lined baking tray in a single layer, making sure the almonds are not touching each other.
- Bake for 20 minutes or until the almonds are completely dry.
- Take almonds out of oven and let cool completely before storing.
Notes
- Store in air-tight container for up to 3 weeks.
- Taste the almonds after they cool down. If they're still a bit soft or not crunchy then return them to the oven to dry out more. But take care not to burn them!
- Raw cacao powder contains more nutrients from cacao beans but Dutch cocoa powder has a deeper, richer chocolatey taste. Adjust amount of each according to your preference, or you may use one in place of the other for this recipe.
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