Mexican Hot Chocolate Almonds

• Vegan
• Gluten free
• Paleo

• Baking & Spices

  • 1 tbsp 4 tablespoons cocoa powder
  • 1/2 tsp Cayenne pepper
  • 4 tsp Cinnamon
  • 1 3/4 oz Dark chocolate
  • 2 tsp Nutmeg
  • 3/4 tsp Sea salt

• Oils & Vinegars

  • 2 tsp Coconut oil

• Nuts & Seeds

  • 2 cups Almonds

Found on physicalkitchness.com

Description

Ingredients

• 2 cups almonds
• 2 teaspoons coconut oil
• 1.75 oz dark chocolate
• 4 tablespoons cocoa powder + 1 tablespoon for dusting
• 4 teaspoons cinnamon
• 2 teaspoons nutmeg
• ½ teaspoon cayenne pepper (less or more depending on how much heat you like)
• ¾ teaspoon sea salt

Directions

• Heat coconut oil in a medium saucepan or cast iron skillet on low.
• Once oil is melted, add the dark chocolate and stir frequently, being careful not to burn.
• Add the almonds and stir to coat evenly.
• In a paper grocery bag, combine the cocoa powder, cinnamon, nutmeg, cayenne, and salt.
• Once all the almonds are coated with the dark chocolate, use a large spoon to scoop the almonds from the skillet into the grocery bag.
• Fold the top of the bag a few times until sealed well, using your hands to secure the top. Then vigorously shake the bag for 30 seconds to one minute.
• Pour the almonds on to a baking sheet.
• Sprinkle 1 tablespoon cocoa powder on the almonds and shake the baking sheet to evenly dust all the almonds.
• Let cool then store in an airtight glass jar.