Make Your Own Mocha Roasted Almonds

Mocha Almond Recipe

February 25, 2013   17 Comments

Snack Girl is not trying to sell you rabbit poop, it just looks like it.

This photo is of my attempt to make my own roasted mocha almonds for a healthy snack. They do not photograph well at all!

I was inspired by complaints about Emerald Cocoa Roast Almonds because they have artificial sweetener as an ingredient. I used sugar, cocoa powder, and instant coffee to make mine.

I love the idea of cocoa powder and almonds as a snack because it is both nutritious and you get chocolate flavor. You don't have to use the coffee if you don't like the taste..

These are crunchy, a little sweet, and great for taking with you for a snack. I do measure mine out so I don't eat too many, but they are very nutritious and make a great replacement for granola bars.

I did use parchment paper for this recipe, and if you don't have any, you should buy yourself some. NOTHING sticks on parchment paper. I love that I can pry anything off of it (not like the pan it sits on which I have had to scrub many times). I have found it an invaluable healthy eating tool because instead of using oil to keep food from sticking, I can just use paper.

Have you tried to make your own cocoa almonds? Please share.

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Roasted Mocha Almond Recipe

Makes 2 cups, ¼ cup per serving

2 tablespoons sugar
2 tablespoons cocoa powder
1 tablespoon instant coffee
1 egg white
2 cups almonds

Preheat oven to 325 F. Line a rimmed baking sheet with parchment paper. Mix sugar, cocoa powder and coffee in a small bowl. Beat egg white in another bowl with a fork until frothy. Mix the almonds in the egg white and then in the cocoa powder mixture.

Spread in a single layer on the baking sheet and bake for 15 minutes. Take them out of the oven, stir them around, and bake for another 10 minutes.

Wait until they are cool to consume. May be stored for 2 weeks in the refrigerator.

154 calories, 11.9 g fat, 1.0 g saturated fat, 9.1 g carbohydrates, 4.1 g sugar, 5.7 g protein, 3.3 g fiber, 7 mg sodium, 4 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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17 Comments:

This looks easy to make. Thanks. Love almonds

on February 25, 2013

How do you think this would work without the sugar?

on February 25, 2013

Great idea! I do have a roll of parchment paper, but have also invested in a few SilPat sheets. They are oven safe and keep things from sticking and you can reuse them.

Beth

on February 25, 2013

You crack me up Woman!

on February 25, 2013

Do these have to be kept refrigerated or can I take them with me in the morning but not eat them till right before I go to the gym @ 6pm?

on February 25, 2013

These don't look very appetizing but I'll take your word that they taste good. I'm always looking for a snack on the ride anywhere I go and these are perfect.

on February 25, 2013

I love the mixed nut variety -- I think it's by Emerald -- but I will have to try this. How many almonds in a 1/4 cup? about 10? Unfortunately, I could eat the whole batch!!! (@Deb, the store bought kind don't need to be refrigerated - I think that is just so they don't stick together)

on February 25, 2013

Like the idea but I avoid white sugar and artifical sugars as much as possible. Maybe try palm sugar?

on February 25, 2013

Yummy! I hadn’t thought of using coffee with the cocoa. Great idea. I'll have to try this but since I can't eat white sugar, because of inflammation, I’ll use raw Coconut Crystals, which is a low glycemic sugar alternative that tastes great.

on February 25, 2013

Do you have a suggestion for getting the coating to stick to the almond without the egg? I have an allergy and I am vegan. I'd think coconut oil would be delicious, but more fat than I want to use considering the fat in the almonds already.

on February 25, 2013

I love this version. I do something similar, but without the coffee. Mine relies on canola oil instead of egg white to get the cocoa to adhere, so would be doable for someone with an egg allergy, albeit a little higher in fat. Here's the recipe link if you're interested:

http://www.momskitchenhandbook.com/holidays/wholesome-holid…

on February 25, 2013

These sound good. I have been buying Blue Diamond Dark Chocolate almonds, which don't have artificial sweetner or sugar - they use rebiana/ stevia extract. They have a toffee flavor, too. Both are yummy, and seem to be a fairly healthy snack. But I look forward to the slight coffee addition :)

on February 25, 2013

These have been in a sealed container on my counter for a week and they are still fresh. I think you could use any sugar and have this work. Thanks for your questions!

on February 25, 2013

Perfect timing - I was just oogling chocolate covered nuts in the store today. Thanks!!

on February 25, 2013

FYI, I tried the Blue Diamond. Oven Roasted Dark
Chocolate Almonds. They have a very thin coating and are not very sweet but you can eat 24/160calorie serving. Few ingredients and they use sugar & stevia to sweeten.Yours look yummier though, so I'll definitely try them too!

on March 24, 2013

Truvia or Stevia, a sugar replacement from a plant is so much better than white refined sugar. I am just starting to use it because refined sugar is addictive. I can't wait to get home to try this recipe with it!

on June 15, 2014

Any replacement for white sugar is definitely a healthier choice. I use coconut palm sugar, it's even healthier than Truvia or Stevia!

on June 16, 2014

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