Unsweetened Cocoa Almonds

Love it! Three words: Easy Cocoa Fix! I love finding ways to incorporate chocolate, in healthy ways, into snacks or foods. Knowing that chocolate is a lot of people’s downfall, I love finding ways to make  it fit into something like the Whole Life Challenge or a good clean paleo lifestyle. Guess what, it’s easier than you think! The only catch? You better like dark chocolate. I  personally love it, and I have no problem with really dark chocolate, so keep that in mind since there is absolutely NO SWEETENER in these. It has a nice bitterness to it, but sometimes that’s what I’m looking for. If you want to add sweetness, I would suggest adding some coconut butter or shredded coconut. Anyway, these are simple and only have a few ingredients:

  • 4-5 handfuls of Raw Almonds
  • 2-3 tablespoons of coconut oil
  • 1/4 cup of unsweetened cocoa powder
  • Himalayan Sea Salt

I made two different batches, but they started out the same: Melt some coconut oil.

For the first batch, My Roasted Cocoa Almonds, I tossed the almonds in a bowl with the coconut oil, and stirred until they were all well coated and shiny.

Afterwards, I put the cocoa powder into a container, added they oil coated nuts, covered, and shook, until they were all well dusted with the cocoa powder.

Then I placed them on a cookie sheet lined with parchment paper, and roasted for about 15 – 20 minutes at 250 degrees.

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I still had some oil left in the bowl, so I made a second batch, this time of Cocoa Covered Almonds with Sea Salt.

They started out the same, since I just stirred them around in the leftover oil. They even ended up in the same container which still had some cocoa powder left. However, I added a little more.

After I was done shaking them, for whatever reason, they were less dusted, and more wet. I guess the chocolate just combined more with the coconut oil. My guess is that the ratio of coconut oil to chocolate was more even, instead of there being 1/4 cup (or more) like before, there was probably only 1/8 cup of cocoa powder in the container.

Since they were more wet and thickly glazed with chocolate, I decided to try keeping them raw. I placed them on a parchment paper lined plate, sprinkled them with a generous amount of Sea Salt, and placed them in the refrigerator for 15-20 minutes. The chocolate hardened around them, and they were fused together in a chocolatey cluster, so it was fund to share, and eat, and break pieces off. This version was actually my favorite of the two. I think it was the salt.

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They were such a hit. My one friend that was over preferred the roasted ones, and Mike and I preferred the raw, cold, salted ones. I would honestly make both and decide for yourself!

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