My friend Kyndra over at Peace, Love & Low Carb recently published a book called The Primal Low Carb Kitchen! It’s a great book with tons of awesome recipes and Kyndra has been kind enough to let me share my favorite snack from the book, Coffee Cocoa Roasted Nuts. You pay so much for flavored nuts at the grocery store (and most of the time, not full of healthy ingredients). These are just the best - they’ve been my go to snack just about every day the past few weeks! And the book appeals even to the pickiest of eaters (just ask my husband, he’s loved every recipe I’ve tried from this book)! And the Lemon Chia Pancakes are just to die for! The BEST!! Please go pick up your copy of Kyndra’s book Peave, Love & Low Carb this minute!!
- 1 cup (95g) raw almonds
- 1 cup (130g) raw cashews
- 1 cup (110g) raw pecans
- 3 tbsp (45g) butter, melted (I subbed out coconut oil)
- 2 tsp (9g) vanilla extract
- 11/2 tsp (7g) coffee extract
- 3 tbsp (30g) coconut sugar
- 3 tbsp (20g) unsweetened cocoa powder
- Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper
- In a large mixing bowl, combine almonds, cashews and pecans
- In a separate bowl, combine butter (coconut oil) vanilla and coffee extract. Mix in the coconut sugar and cocoa powder. Mix until all the ingredients are well combined and make a thick chocolate sauce.
- Pour the mixture over the nuts and mix until the nuts are evenly coated with the sauce.
- Line the nuts in a single layer across the parchment paper. Use a rubber spatula to scrape any additional sauce and drizzle it over the nuts.
- Bake 20 minutes. Allow to cool before serving.
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