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Cocoa Almonds are basically almonds coated with hot chocolate! These are a delicious and easy snack and perfect for gifting. They’re so easy to make too!
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Easy Cocoa Almonds Recipe
I love almonds as a snack, especially those new chocolate covered almonds that are marketed as “healthier” because they’re covered in cocoa instead of full chocolate. These are those, but homemade!
Why you’ll love this recipe
- It’s only three ingredients! I can’t think of a recipe more simple than that.
- This recipe is easy to customize, you can use any kind of nut you would like, for instance, pecans or cashews. Cashews would be a delicious creamy twist.
Ingredients needed for Cocoa Almonds
- Almonds- You can go to want whole and unsalted almonds.
- Maple Syrup- Any kind will work, feel free to bust out the Aunt Jemimah but the best-tasting maple syrup is natural!
- Hot cocoa mix
How to make cocoa almonds
- Toast the nuts: Preheat the oven to 350°F. Place almonds on a baking sheet and bake them for just a few minutes, stir them each minute until they are lightly toasted. This is the trickiest part of the recipe as nuts can burn in an instant, be sure not to walk away from the oven and really keep your eye on them so that they don’t burn. Take them out of the oven as soon as you start to smell them, don’t wait or they will burn!
- Make the coating: While the almonds are toasting, place the maple syrup in a large bowl. Pour the hot almonds in when they are done and stir them evenly. Pour ¾ of the hot cocoa mix into the bowl and stir until the nuts are evenly coated. Pour the nuts onto a baking sheet covered with parchment paper or a Silpat baking mat. Slightly cool.
- Before serving: Place the remaining hot cocoa mix in a gallon Ziplock bag. Place the almonds inside, seal the bag, and shake to coat them a second time before you serve them. This gives them an extra bit of flavor.
- Keep your eye on the stove! I cannot stress this part enough. Turn on your oven light and watch the nuts. As soon as you smell them, take them right out. If they appear to be browning take them out immediately. As long as you are vigilant and make sure the nuts don’t burn this recipe will be super quick and easy.
- generally speaking, lighter softer nuts like cashews, pistachios, and walnuts will toast quicker than harder denser nuts such as almonds, hazelnuts, and macadamia nuts. Use this as a guide when toasting the nuts depending on which kind you use. Learn how to toast nuts!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 3 cups raw almonds
- ¼ cup maple syrup
- 1 ½ cups cocoa mix (split)
Preheat oven to 350°F. Place almonds on a baking sheet and bake for just a few minutes, stirring each minute, until the almonds are lightly toasted. Once you smell them, they’re done. Do not walk away from the oven for any reason or they’ll burn! Nuts go from raw to burnt in seconds, so as soon as you smell them, remove them from the oven.
While the almonds are toasting, place maple syrup in a large bowl. Pour hot almonds into the syrup and stir to coat. Pour 3/4 cup hot cocoa mix over the almonds and stir to coat. Pour nuts onto a baking sheet covered with parchment paper or a silpat baking mat. Slightly cool.
Place remaining hot cocoa mix in a large gallon ziploc bag. Place almonds inside, seal the bag, and shake to coat a second time, just before serving or gifting.
You can use any kind of nuts for this recipe. Pecans or cashews would be so good!
Serving: 1serving | Calories: 283kcal | Carbohydrates: 23g | Protein: 8g | Dish: 19g | Saturated Fat: 2g | Sodium: 128mg | Potassium: 267mg | Fiber: 4g | Sugar: 14g | Calcium: 117mg | Iron: 1.6mg
Nutritional information not guaranteed to be accurate
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Last Updated on November 28, 2022