A few months back I was sitting on the sidelines of a soccer game when a dad I didn’t recognize held out a bag of Emerald Cocoa Roast Almonds: two of my favorite foods under one proverbial roof. I went in big and the nuts didn’t disappoint. Without realizing it, I had commandeered the bag and taken down well more than my fair share. I apologized to the dad, who I later learned was actually someone’s very congenial uncle (who hasn’t brought snacks to the games since.

With the embarrassment of the “nut incident” behind me, I headed to the market to track those babies down, only to learn they weren’t as wholesome as I’d assumed. Indeed, they were artificially flavored and contained two different artificial sweeteners. Bummer.

Committed to the idea of a cocoa covered almond, I decided to make them myself. The result? A crunchy, toasted nut lightly coated in cocoa powder with just enough sugar to satisfy a sweet tooth. My kids have been enjoying them in their lunchboxes and I’ve found my new afternoon pick-me-up.

As for that kindly uncle, perhaps I’ll bake him a batch. I’d like him to know that soccer moms can be generous in addition to being greedy.

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Cocoa Dusted Almonds

Any easy way to satisfy your sweet fix. Almonds get roasted until crunchy and then tossed with cocoa powder and confectioners' sugar. Pack a few in school lunches or enjoy them as a late afternoon chocolatey treat. 

Course Snack, Dessert
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings 1 cup
Author katiemorford

Ingredients

  • 1 cup raw almonds
  • 1 1/2 teaspoons olive oil
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 tablespoons confectioners' sugar
  • 1/8 teaspoon kosher salt

Instructions

  1. Preheat oven to 350 degrees. Cover a baking sheet with parchment or a silicone baking mat

  2. Pile the almonds onto the baking sheet and drizzle with olive oil. Toss to evenly coat. Bake for 13 minutes. 

  3. While the almonds bake, in a medium bowl, whisk together the cocoa powder, confectioners' sugar, and salt. 

  4. When the almonds are done, transfer immediately to the bowl and toss until evenly coated with the cocoa mixture. Return to the baking sheet to cook. Store in a container with a tight lid.