Rocco DiSpirito’s Cocoa-Dusted Almonds

Looking for a sweet treat? Swap super-sweet chocolate bars for a handful of almonds dusted with cocoa powder. You can make large batches of this recipe and prepare your own grab-and-go snack packs for a road trip or long commute any time.

Recipe from: The Negative Calorie Diet by Rocco DiSpirito.

1. Preheat the oven to 350°F.

2. Combine the coconut nectar, half the monk fruit extract, and a pinch of salt in a large mixing bowl and set aside.

3. Place the almonds on a parchment-paper-lined baking sheet and toast in the oven until golden brown. Transfer the almonds to the bowl and toss to coat well, and then place the almonds back on the lined baking sheet. Bake in the oven, stirring occasionally, until the coconut nectar is sticking all over the almonds, 5 to 8 minutes.

4. Transfer the almonds to a clean mixing bowl. Mix the cocoa powder and remaining monk fruit extract in a separate bowl. Add the cocoa powder mixture to the almonds and toss to coat well. Shake off the excess cocoa and place the almonds on a clean plate to cool. Serve at room temperature or chilled.