This protein-rich snack is perfect for on-the-go healthy eating. These chocolate almonds have a spike in their metabolism thanks to the cayenne. Use an airtight container for storage.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 16 |
| Yield: | 4 cups |
Ingredients
- 4 cups raw unsalted almonds
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon granular sucralose sweetener (such as Splenda®)
- 1 teaspoon cayenne pepper (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place the almonds in a single layer on a rimmed baking tray.
- Bake in the preheated oven for 5 minutes. Stir and continue baking until fragrant and toasty, about 5 minutes more. Let cool on tray for 2 minutes; pour into a bowl.
- Add cocoa powder, sucralose, and cayenne pepper. Stir with a spatula until well coated. Pour almonds back onto the baking tray to cool completely.
- I like it spicy, but you can use less cayenne or omit altogether if you do not want the heat.