Cocoa Cinnamon Roasted Almonds-
Cocoa cinnamon roasted almonds are a healthy, lightly sweet and salty snack that is simple to prepare.
Cocoa Cinnamon Roasted Almonds are a super easy to make, sweet and salty snack with flavors of cinnamon and cocoa.
Gluten-free, paleo, low carb, keto, and vegan, these nutty snacks have just a few healthy ingredients and can be made in a jiffy.
They can be low carb or paleo depending on the sweetener that is used.
Watch The Short Recipe Video Below:
Sweet Cocoa Cinnamon Nutty Goodness!
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Cocoa Cinnamon Roasted Almonds:
Ingredients:
- 2 cups raw almonds, whole
- 2 tbsp coconut oil
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 2 tbsp sweetener of choice, divided: erythritol (Swerve) for low carb, or use coconut sugar for paleo
- 1 tbsp cocoa powder
Kitchen Tools:
- 1 Baking sheet
- 1 large frying pan
- foil or parchment paper
- small sifter or a small fine mesh strainer (I used a tea strainer)
Directions:
- Preheat oven to 375 F, and line a baking sheet with foil or parchment paper.
- Place almonds on sheet and bake for 7 to 10 minutes until just lightly toasted. Remove from oven to cool.
- In a large frying pan over medium heat, melt 2 tablespoon coconut oil. Add to coconut oil: 1 teaspoon cinnamon, ½ teaspoon sea salt, and 1 tbsp granular sweetener. Melt and stir together until combined and sweetener is melted into oil. Turn off heat.
- Add toasted almonds to the frying pan and stir to coat with cinnamon mixture.
- Once almonds are coated, return them to the lined baking sheet.
- Sprinkle almonds with the other 1 tablespoon erythritol sweetener.
- With sifter or fine mesh strainer, sift cocoa powder over all the almonds.
- Let almond cool, then serve.
Nutritional Data ( for low carb version using Swerve sweetener): Yield: 2 cups, Servings: 8, Serving Size: ¼ cup, Cal: 252, Carbs: 8 g, Net Carbs: 3 g, Fiber: 5 g, Fat: 22 g, Protein: 8 g, Sugars: 2 g
*all nutritional data are estimates based on the products I used*
Printable Recipe Card Below:
Cocoa Cinnamon Roasted Almonds
Ingredients
- 2 cups raw almonds whole
- 2 tablespoon coconut oil
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 2 tablespoon sweetener of choice divided: erythritol for low carb, or use coconut sugar for paleo
- 1 tablespoon cocoa powder
Instructions
- Preheat oven to 375 F, and line a baking sheet with foil or parchment paper.
- Place almonds on a sheet and bake for 7 to 10 minutes until just lightly toasted. Remove from oven to cool.
- In a large frying pan over medium heat, melt 2 tablespoon coconut oil. Add to coconut oil: 1 teaspoon cinnamon, ½ teaspoon sea salt, and 1 tablespoon granular sweetener. Melt and stir together until combined and sweetener is melted into oil. Turn off heat.
- Add toasted almonds to the frying pan and stir to coat with cinnamon mixture.
- Once almonds are coated, return them to the lined baking sheet.
- Sprinkle almonds with the other 1 tablespoon erythritol sweetener.
- With sifter or fine mesh strainer, sift cocoa powder over all the almonds.
- Let almond cool, then serve.
Video
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Notes
Nutrition
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Sara Sprecher
Good flavor but 6-8 min in the oven didn't give my almonds enough snap, they were still a little chewy. Also had trouble getting the cinnamon, salt, erythritol & coconut oil to mix well in the skillet. also on the printed recipe the serving size comes out as 1 g instead of 1/4 cup, which is kind of confusing.
I will try them again with a tweak or two.
Stacey
Sara, thanks for letting me know about the recipe card. They are always changing the format on that, so that is why I type the recipe & nutrition above it so I have a reference. I fixed the amount in the card to match. I also added some time to the toasting range in case people want the nuts a bit more crunchy 🙂
Courtney
Just tried this recipe out with walnuts, pecans and almonds. Was wondering how long they are shelf stable for and if they need to be refrigerated. Hopefully they last awhile cause I made a lot.
Stacey
They don't need refrigeration and the shelf life would be whatever the expiration date is on the nuts that you used.
Kitty
Would Splenda work in this recipe? Thanks!
Stacey
Kitty, is it granular or liquid?
Melissa
Tried these tonight and LOVE the flavour. The one thing i didn't like is that no matter what i tried i couldn't get the favours to actually stick to the nut. The coconut oil makes it all run off the nut and onto the parchment. I even put them back in the oven to try and bake it on. No luck. Let them cook completely after remixing the coating onto nuts, and still no luck. The coating all slid off the nuts.
So love the idea, flavours and such, but kinda disappointed i have to scrape the yummy stuff off the parchment. Not sure i will retry these.
Stacey
Hi Melissa,
I find that if you let them set & dry before removing from the parchment, then the topping sticks better. Sorry they gave you trouble.
Ariana {And Here We Are...}
I love this idea– these look super delicious!
Stacey
Thank you Ariana. I love your gorgeous site 🙂
Kristina @ Fit To Savor
I can't wait to try these!!
Stacey
Thank you Kristina 🙂 Hope you enjoy them.
rachel @ athletic avocado
What a delicious and healthy snack! I bet that these are so addicting too, I love the combo of chocolate and cinnamon <3
Stacey
Thank you Rachel & Bethany 🙂