Dark Chocolate Espresso Almonds

dark-chocolate-espresso-almonds
Photo by Sarah Karnasiewicz
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 160 calories
    • Fat 13 g (2g saturated fat)
    • Cholesterol 5 mg
    • Sodium 190 mg
    • Protein 5 g
    • Carbohydrate 9 g
    • Sugar 3 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 65 mg

Heat oven to 400° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 5-6 minutes. Transfer to a large bowl and set aside.

Mix together the cocoa powder, brown sugar, sea salt, and espresso powder in a small bowl and set aside.

Combine the agave syrup and butter in a small saucepan over medium-low heat until melted. Pour butter and agave mixture over the almonds and toss them to coat. Sprinkle over the cocoa-espresso mixture and toss again until evenly coated and combined. To cool, spread the almonds onto a parchment lined baking sheet in a single layer.

Ingredients

  1. Check 2 cups raw almonds
  2. Check 2 tablespoons cocoa powder
  3. Check 1 teaspoon brown sugar
  4. Check 1 teaspoon flaky sea salt
  5. Check 1 tablespoon instant espresso powder
  6. Check 2 tablespoons agave syrup
  7. Check 1 1/2 tablespoons butter

Directions

  1. Heat oven to 400° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 5-6 minutes. Transfer to a large bowl and set aside.
  2. Mix together the cocoa powder, brown sugar, sea salt, and espresso powder in a small bowl and set aside.
  3. Combine the agave syrup and butter in a small saucepan over medium-low heat until melted. Pour butter and agave mixture over the almonds and toss them to coat. Sprinkle over the cocoa-espresso mixture and toss again until evenly coated and combined. To cool, spread the almonds onto a parchment lined baking sheet in a single layer.