Almond-cacao antioxidant booster

Serving Size

Makes about 3 cups

Time

15 minutes

Date

05.16.19 More info+

Add a hit of chocolate and spice to yogurt or roasted vegetables.

“This is a very addictive mix of sweet, bitter, and crunchy,” says Brooklyn-based recipe developer Ali Slagle. The almonds are glazed in maple syrup then coated in cocoa powder, cayenne, and cinnamon, crushed into pieces, and tossed with cacao nibs. “Unsweetened cocoa powder and cacao nibs contain a high number of antioxidants and provide a chocolate fix without much sugar,” explains Slagle. Sprinkle this mixture over nut butter–topped toast, roasted carrots, squash, or yogurt.

Ingredients

3 cups

raw almonds

3 tablespoons

maple syrup

Kosher salt

3 teaspoons

poppy or chia seeds

1½ tablespoons

cocoa powder

1 teaspoon

cayenne pepper

¾ teaspoon

cinnamon

3 tablespoons

cacao nibs

Directions

Step 1

Preheat the oven to 325 degrees F. In a medium saucepan, combine the almonds, maple syrup, 1 teaspoon salt, and the chia or poppy seeds over medium heat. Stir until the almonds are well coated, about 3 minutes.

Step 2

Spread the almonds in an even layer on a parchment-lined baking sheet. Bake until the nuts are glazed and no longer sticky to the touch, about 10 minutes.

Step 3

Let cool, then transfer to a resealable plastic bag with the cocoa powder, cayenne pepper, cinnamon, and ¾ teaspoon salt. Seal and shake well to coat. Crush the almonds with a heavy skillet or baking sheet, then add the cacao nibs and shake once more to combine. Store in an airtight container at room temperature for up to one week.

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