Dairy Free Cocoa Roasted Almonds
Chocolate-dusted, lightly spiced, and satisfyingly crunchy, these roasted almonds hit every note you want in a snack — rich, a little sweet, and just enough heat if you go for the cayenne. The coating comes together with cocoa powder, sugar, cinnamon, and a frothy egg white that acts as the perfect binder, so there's no butter or cream needed at any point. That makes them a genuinely great option for anyone avoiding dairy, since so many chocolate-flavored snacks sneak in milk solids or are processed on shared equipment. Everything here is straightforward pantry stuff, and the oven does most of the work. Spreading them in a single layer and stirring halfway through is the key to getting that dry, crisp shell that makes each almond so addictive. They firm up beautifully as they cool, so resist the urge to eat them straight off the pan — though it will be hard. Whether you're packing them for a road trip, setting them out at a party, or just keeping a jar on the counter, these disappear fast.
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Learn more →Ingredients
6 servings
- 2 cups raw whole almonds
- 1 large egg white
- 1 tsp water
- 3 tbsp unsweetened cocoa powder
- 3 tbsp granulated sugar
- ½ tsp fine salt
- ¼ tsp ground cinnamon
- ⅛ tsp cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a small bowl, whisk together the cocoa powder, granulated sugar, salt, cinnamon, and cayenne, if using, until evenly combined.
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