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Lilly’s Table

 
 
Cocoa Vinaigrette
© Lillys-Table.com Photo of Cocoa Dusted Almonds
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Cocoa Dusted Almonds

from Cocoa Vinaigrette with Two Salads, the Week of February 14, 2016.
View the previous recipe for this meal.

Almonds are simply dusted with cocoa, a pinch of cayenne for just a kick and a drop of sugar for a touch of sweetness. These whip up fast and last for a week or more to snack on or chop up and sprinkle on everything from breakfast to salads to desserts.

Ingredients

  • 1 egg, white, reserve the yolk for another use
  • 2 cups almond, raw & whole
  • 2 tablespoons cocoa
  • 1 tablespoon sugar
  • 1 pinch cayenne, optional, or more as desired

Serving Size: 8 People

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Preparation Instructions

Preheat the oven to 275.

Whisk the egg white until foamy. Toss in the almonds, coating thoroughly. Combine the cocoa powder, sugar, salt and cayenne. Sprinkle on to the wet nuts. Toss.

Spread on a baking sheet lined with parchment paper.

Bake for 25-35 minutes until the coating appears dry. Allow to cool on the baking pan. You may hear them crackle & pop a bit as they cool. Feel free to nibble on them hot. Yum.

Store for a couple of weeks in a sealed container or in the fridge.