Ingredients
Scale
- 2 cups (approx. 300g) Raw Whole Almonds: The star of the show. Opt for fresh, unblanched, unsalted almonds for the best flavor and texture.
- 1 tablespoon Coconut Oil (melted) or Avocado Oil: This helps the cocoa mixture adhere to the almonds and adds a touch of healthy fat. Melted coconut oil offers a subtle sweetness, while avocado oil is more neutral.
- 1 tablespoon Maple Syrup or Honey: Provides a gentle sweetness to balance the bitterness of the cocoa. Adjust to your preference; for a less sweet version, you can reduce this slightly.
- 1/4 cup (approx. 30g) Unsweetened Cocoa Powder (or Cacao Powder): Use good quality cocoa for a rich, deep chocolate flavor. Cacao powder, its less processed cousin, can also be used for a slightly more bitter, intense profile.
- 1/2 teaspoon Ground Cinnamon (optional): Adds a lovely warmth and complexity to the flavor profile.
- 1/4 teaspoon Sea Salt (fine): Enhances the chocolate flavor and balances the sweetness. Don’t skip this!
- 1 tablespoon Powdered Sugar (optional, for extra dusting): For a sweeter finish and a classic “dusted” look. You can omit this if you prefer a less sweet treat.
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper for easy cleanup.
- Toast the Almonds (Optional but Recommended): Spread the raw almonds in a single layer on the prepared baking sheet. Toast in the preheated oven for 8-10 minutes, or until they are lightly golden and fragrant. Be careful not to burn them; give the pan a shake halfway through. This step significantly enhances their nutty flavor and crunch. Once toasted, let them cool slightly for a few minutes while you prepare the coating.
- Prepare the Cocoa Coating: In a medium-sized mixing bowl, combine the melted coconut oil (or avocado oil) and maple syrup (or honey). Whisk them together until well emulsified.
- Add Dry Ingredients for Coating: To the same bowl, add the unsweetened cocoa powder, ground cinnamon (if using), and sea salt. Whisk vigorously until you have a smooth, thick chocolate paste. It might seem very thick, but this is what will coat the almonds beautifully.
- Coat the Almonds: Add the slightly cooled, toasted almonds to the bowl with the chocolate mixture. Using a spatula or a large spoon, gently stir and fold until every almond is evenly and generously coated with the cocoa mixture. Ensure you scrape the sides and bottom of the bowl to get all the chocolatey goodness.
- First Cooling & Setting Stage: Spread the cocoa-coated almonds back onto the parchment-lined baking sheet in a single layer, trying to separate them as much as possible. If they clump a little, that’s okay; you can break them apart later.
- Chill to Set (Crucial Step): Place the baking sheet with the coated almonds into the refrigerator for at least 15-20 minutes, or into the freezer for 10-15 minutes. This step is crucial for the chocolate coating to firm up and set properly on the almonds.
- Dust (Optional): Once the coating has set and the almonds are no longer sticky to the touch, you can proceed with the optional dusting. If using powdered sugar for an extra touch of sweetness and a classic dusted look, place the set almonds in a clean, dry bowl or a large zip-top bag. Add the tablespoon of powdered sugar. Gently toss or shake the almonds until they are lightly and evenly coated with the powdered sugar. You can also do a final light dusting with a bit more cocoa powder for a more intense chocolate look.
- Final Dry/Cool: Spread the dusted almonds back on the parchment paper or a clean plate and let them air dry for another 10-15 minutes at room temperature. This helps the final dusting adhere well and prevents them from becoming sticky.
- Store: Once completely cool and dry, transfer the cocoa dusted almonds to an airtight container.
Nutrition
- Serving Size: one normal portion
- Calories: 180