Prep 5 mins
Cook 15 mins
These almonds make a great low-sugar snack and satisfy a sweet tooth. They are great to set out on a table for healthy munching for both kids and adults!
- 2 cups almonds
- 1 tablespoon olive oil
- 2 tablespoons date syrup
- 1⁄2 teaspoon sea salt
- 1 tablespoon cocoa powder
- Stir all ingredients, except cocoa, together. Spread evenly on cookie sheet and bake at 350 for 15 minutes. After nuts have cooled a bit, pour them into bowl and toss with cocoa to coat.
very nummy. I have a huge sweet tooth, so next time I may mix in a teaspoon of powdered sugar into the cocoa, but this was good as is.
These didn't work very well. They were salty, not sweet. I even added sugar like a previous reviewer said she would next time, although I used brown sugar instead of her suggestion to be corn free. I used canola oil as I only have good quality unrefined extra virgin olive oil that would burn for sure, Iraqi date syrup from the Middle Eastern shop, sea salt as called for, and carob powder instead of cocoa to taste. They were beginning to taste burnt at 9 minutes. The remaining date syrup stuck hard to the pan. I will not finish eating them this way.