2tbspsweetener of choicedivided: erythritol for low carb, or use coconut sugar for paleo
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 tbsp coconut oil. Add to coconut oil: 1 tsp cinnamon, ½ tsp 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 tbsp erythritol sweetener.
With sifter or fine mesh strainer, sift cocoa powder over all the almonds.
Let almond cool, then serve.
*all nutritional data are estimates based on the products I used*