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This protein-packed snack is great for healthy eating on the go. The cayenne pepper gives these cocoa almonds a metabolism-boosting kick. Store in an airtight container.

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Recipe Summary

prep:
5 mins
cook:
10 mins
additional:
5 mins
total:
20 mins
Servings:
16
Yield:
4 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Place the almonds in a single layer on a rimmed baking tray.

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  • 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.

Cook's Note:

I like it spicy, but you can use less cayenne or omit altogether if you do not want the heat.

Nutrition Facts

207 calories; protein 7.7g; carbohydrates 7.4g; fat 18.1g; sodium 0.5mg. Full Nutrition
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