Vegan Mexican Hot Chocolate Almonds
Roasted almonds dipped in dark chocolate that is mixed with cinnamon, cayenne and chili powder.
Servings: 2 Cups
Ingredients
- 2 C. Almonds, roasted
- 8 oz. Dark chocolate, vegan
- 1 tsp. Cinnamon
- 1/2 tsp. Cayenne pepper
- 1/4 tsp. Chili powder
- Sea salt for sprinkling
Instructions
- Melt the dark chocolate in a microwave safe bowl, in the microwave in 30 second intervals, stirring after each interval until completely melted.
- Once the chocolate is completely melted, stir in the cinnamon, cayenne and chili powder.
- Next pour the almonds into the bowl of chocolate and stir around to coat all of the almonds completely. Scoop the almonds out with a fork and tap off the excess chocolate, then place the almonds onto a silicone lined baking sheet and spread out so the almonds are separated and in a single layer. You should be able to separate easily with the fork. Sprinkle with sea salt and more cayenne if desired.
- Let cool until hard, about an hour or half hour in the freezer. Enjoy!
Notes
If you don't have a silicone mat, just use a baking sheet lined with parchment paper!