Rating: 2.5 stars
15 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 8
  • 1 star values: 2
  • 15 Ratings
Sarah Karnasiewicz


Credit: Sarah Karnasiewicz


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

160 calories; fat 13g; cholesterol 5mg; sodium 190mg; protein 5g; carbohydrates 9g; sugars 3g; fiber 3g; iron 1mg; calcium 65mg.