This isn’t your grandmother’s hot chocolate. These chocolate spiced almonds are spicy hot!
If you’re not concerned with the carb count you can use any nut that you like, but if you’re counting carbs then stick with the nuts in this recipe.
1 pound raw almonds, hazelnuts, pine nuts or peanuts
2 tablespoons coconut oil
2 teaspoons chili powder
¼ teaspoon ground cinnamon
¼ teaspoon cocoa powder
½ teaspoon salt
Place the oil in a large skillet over medium-high heat. When the oil is hot add the nuts and cook for 5 to 7 minutes, stirring often, until the nuts are slightly darker and you can smell their nutty deliciousness.
Mix together the spices in a small bowl or cup and sprinkle over the nuts. Continue to cook for 1 minute, stirring often. Remove from heat. Transfer to a bowl. Eat when cooled to room temperature. Store in an airtight container in the refrigerator or a dark cupboard.
6 servings = 6 net carbs.
I included the carb count with this recipe because it’s one of the recipes in my new book “14 Days – 14 Pounds” which gives you two weeks worth of extremely low carb menus and recipes with the carb counts figured out for each day. If you’re interested in receiving notice when this book comes out on Kindle (there will be several days when it’s available for free!) just subscribe to this blog using the box in the upper right corner.