Crunchy, salty, with a hint of sweet chocolate… these Honey-Cocoa Almonds are quick to make and make a delicious dessert or even appetizer if you’re feeling festive. We use soaked and dehydrated nuts, since they are easier to digest, but you could substitute raw almonds here and roast prior to coating with the honey-cocoa mixture if you wish.
Honey-Cocoa Roasted Almonds (GAPS, Paleo)
Salty, crunchy, and a hint of chocolate. These are fantastic appetizers, or have a handful for dessert after a lovely meal.
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Ingredients
- 2 tablespoons filtered water
- 2 tablespoons honey
- 2 tablespoons cocoa powder
- 2 cups almonds preferably soaked and dehydrated
- 1/2 teaspoon sea salt
Instructions
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In a small saucepan, combine water, honey, and cocoa powder and bring to a simmer at medium-high heat.
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Add almonds and stir until thick and syrupy.
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Spread on a parchment-covered baking sheet- depending on how dry they are at this point, you may wan to skip the baking step that comes next and simply sprinkle with sea salt.
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If almonds are very tacky, bake at 400* for 15 minutes.
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Sprinkle with sea salt.
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Allow to dry for 1-2 hours.
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Enjoy, store leftovers in a covered container.
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Are these really supposed to be put in the oven for 15 minutes at 400 degrees? Mine turned into ash covered almonds. And they were so good before that! I’m going to try them again without putting them in the oven.
Ah, that’s a bummer, I’m sorry! I wrote down the lower end of the cooking time, it must depend on the moisture content in your almonds.
That would do it – mine were soaked and then dehydrated. For the record, I made these again right away and skipped the oven. They were delicious! And not too sticky. Just fyi for anyone else who has trouble.
So glad you liked them! I’m going to go modify the directions so that others know the baking might not be necessary :)
Could this recipe be substituted with other nuts such as pecans?
Yes :) That would be delicious!