Who needs plain ol’ almonds when you can jazz ‘em up with cinnamon and chocolate? This quick snack is great after school, on the road, or packaged in a pretty jar with ribbon as a gift. Delicious and portable!
1 tsp (5 ml) cinnamon
¼ tsp arrowroot starch
2 tsp (10 ml) + 1 tsp (5 ml) cocoa powder
½ tsp sea salt
2 TBSP pure maple syrup
2 cups (480 ml) raw almonds
Makes 2 cups (480 ml)
In a small bowl, mix together the cinnamon, arrowroot starch, 2 tsp (10 ml) cocoa powder, and sea salt. Set the mixture aside.
Measure the maple syrup into a medium-sized bowl, and set it aside.
In a large skillet, toast the almonds over medium-high heat, stirring almost constantly, until the nuts are slightly toasted and hot, 5-8 minutes.
Add the almonds to the maple syrup, and toss to coat the nuts.
Sprinkle the cocoa powder mixture over the almonds, and stir to coat the nuts evenly.
Spread the almonds in a single layer on a parchment-lined baking sheet. Let them cool completely.
Once cooled, place the almonds in a zip-top bag. Sprinkle 1 tsp (5 ml) cocoa powder over the almonds, seal the bag, and shake it gently to coat the nuts.
Store the almonds in an airtight container, or freeze them until ready to use.
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Cocoa Cinnamon Almonds are a snack that tastes far naughtier than they are. Raw almonds toast in a hot skillet, then get tossed with maple syrup and a spiced cocoa coating with cinnamon and sea salt for a crunchy, chocolatey handful that's ready in minutes.
Pro Tips
- Toast the almonds in a dry skillet over medium-high heat, stirring almost constantly, for 5–8 minutes — hot nuts absorb the maple syrup instantly and evenly.
- Toss the hot almonds in the maple syrup first, then add the cocoa-spice mixture; the syrup is the glue that makes the coating cling instead of flaking off.
- Spread the coated almonds in a single layer on parchment to cool completely — if they're piled up, they steam and stick together instead of crisping.
- The final shake of cocoa powder in the bag after cooling is the finishing touch: it dries the surface and gives every almond a proper cocoa coat.
- The quarter teaspoon of arrowroot in the spice mix helps the coating set rather than staying sticky on the nuts.
Frequently Asked Questions
Are these cocoa almonds paleo?
Yes: raw almonds, pure maple syrup, cocoa powder, cinnamon, and sea salt. No refined sugar, oils, or dairy in the coating.
How should I store them?
Keep them in an airtight container at room temperature, or freeze them until ready to use. They'll stay crunchy for weeks either way.
Can I use other nuts?
Cashews, pecans, or walnuts all take the same cocoa-maple coating beautifully. Toast them first, just as you would the almonds.
Can I make these less sweet?
Reduce the maple syrup slightly — the nuts need some to make the coating stick, but you can be lighter-handed and lean more on the cocoa and cinnamon.
Recipe Card
Ingredients
Method
- In a small bowl, mix together the cinnamon, arrowroot starch, 2 tsp cocoa powder, and sea salt.
- Set the mixture aside.
- Measure the maple syrup into a medium-sized bowl, and set it aside.
- In a large skillet, toast the almonds over medium-high heat, stirring almost constantly, until the nuts are slightly toasted and hot, 5-8 minutes.
- Add the almonds to the maple syrup, and toss to coat the nuts.
- Sprinkle the cocoa powder mixture over the almonds, and stir to coat the nuts evenly.
- Spread the almonds in a single layer on a parchment-lined baking sheet.
- Let them cool completely.
- Once cooled, place the almonds in a zip-top bag.
- Sprinkle 1 tsp cocoa powder over the almonds, seal the bag, and shake it gently to coat the nuts. Store the almonds in an airtight container, or freeze them until ready to use.
