Spiced Cocoa-Dusted Almonds with Sea Salt
10min
15min
1
264
Chef's Note
For the best texture, make sure the almonds are completely cool before storing. The protein powder adds a nutritional boost without affecting the flavor profile. If you prefer a more intense chocolate flavor, you can add an extra 1/2 teaspoon of cocoa powder without significantly impacting the macros.
Tags
Ingredients
1/4 cup raw almonds
1 medium egg white
1 tablespoon unsweetened cocoa powder
1 tablespoon coconut sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1/4 teaspoon vanilla extract
1/4 teaspoon flaky sea salt
15 grams whey protein isolate
Instructions
- 1
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk 1 egg white until frothy but not stiff.
- 3
Add 1/4 teaspoon vanilla extract to the egg white and whisk to combine.
- 4
In a separate bowl, mix 1 tablespoon unsweetened cocoa powder, 1 tablespoon coconut sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon cardamom, 1/8 teaspoon cayenne pepper, and 15 grams whey protein isolate until well combined.
- 5
Add 1/4 cup raw almonds to the egg white mixture and toss until completely coated.
- 6
Using a slotted spoon, transfer the almonds to the cocoa-spice mixture, leaving excess egg white behind.
- 7
Toss the almonds in the cocoa-spice mixture until evenly coated.
- 8
Spread the coated almonds in a single layer on the prepared baking sheet, ensuring they don't touch each other.
- 9
Bake for 15 minutes, then remove from oven and sprinkle with 1/4 teaspoon flaky sea salt while still hot.
- 10
Allow the almonds to cool completely on the baking sheet (about 30 minutes) before serving or storing in an airtight container.
Nutrition Information (per serving)
264
17g
30g
9g
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