Almond-cacao antioxidant booster



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.