Cocoa-Coated Almonds *

Long ago I used to love the Emerald Cocoa Roasted Almonds, but do not eat them anymore as they are not soaked and they contain Splenda (sucralose). I experimented a little and came up with this recipe that uses raw almonds (that are soaked & dried) and stevia powder to sweeten. So they are approved for sugar-free diets (most of us should try to avoid sugar anyway). These cocoa almonds are so delicious and good for you…they make an excellent snack, or addition to homemade trail mix. Feel free to double the recipe if you like.

Preheat oven to 250F. Line a baking sheet with parchment paper, set a side.

In a medium bowl, whisk together the egg white and water until frothy. Whisk in the salt, stevia powder, vanilla, and 1 Tablespoon of the cocoa to combine. Add the nuts and fold in until thoroughly coated.

Pour coated nuts out onto prepared baking sheet and spread out evenly. Sprinkle remaining 1 Tablespoon of cocoa over top of the nuts and toss gently to coatly.

Bake for 1 hour, rotating 2 to 3 times in-between and breaking apart any pieces that are stuck together. Remove from oven and allow to cool completely before storing in an air-tight container.

*Nuts are even better after stored for 1 or 2 days, as the coating dries out a little more, and they are even tastier.

Makes 1/2-pound.

*Sugar-Free / Grain-Free

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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


  1. If nuts are dried at a low temp (105F) then how can baking them at 250F be safe without killing off the nutrients?

    • Thanks for the question!

      Commercially roasted nuts are processed at high heat. Not only killing off nutrients, but turning the oils within the nuts rancid as well.

      Slowly roasting nuts at home at a lower oven-temp will keep most of the nutrients intact and avoid the oils going rancid. If you prefer, you can “dry” these in a dehydrator. We enjoy these as a nice “healthy” snack compared to the commercial/store-bought variety. 🙂

      • How long should I dry them in a dehydrator and at what temperature?

        • I really couldn’t guess how long it would take in the dehydrator since I’ve never attempted it before. If you would like to try the dehydrator I would suggest a temp of 105F and check them around 4 hours for doneness, then go from there. Sorry I couldn’t be of more help. Those please let use know how it comes out for you so others can benefit as well 🙂

  2. Can anyone explain to me what the process is for the Cocoa-Coated Almond recipe on this website without having to buy this book? What do I have to do for these to be soaked & dried using the Nourishing Traditions Method? How long does this take?

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