I had intended to hit publish on this last night, but after a hectic day at work, it completely slipped my mind. Fortunately, the timing of blog posts is not a life or death affair, and so we have this post today instead.
As for the recipe I'm sharing, I could have titled it "mocha" instead of the longer name you see above. However, I wanted to capture the semi-sweet, entirely adult nature of these almonds, and mocha just didn't do it. Dark chocolate and espresso, on the other hand, did.
These are different to any roast nuts I've bought from a store. I'm sure there are exceptions, but I find most commercial flavoured nuts to be too sweet or too salty, and sometimes both at once. I am a huge fan of chocolate coated nuts, but think they belong in a different category to the roasted variety, and dairy free varieties are often expensive to buy.
These dark chocolate and espresso roast almonds are just sweet enough, hardly salty, and give chocolate tones without an actual chocolate coating. The coffee part is also perfect for a mid-afternoon kick! You really do need to like coffee for these, but if you aren't a fan, I'm sure you could try leaving it out and testing a pure chocolate flavoured batch.
A final point - as with most roast nuts, I found these tasted better when allowed to cool. Straight out of the oven, they will not only burn your mouth (experienced first hand) but the flavours won't be easily discernible.
Dark chocolate and espresso roast almonds
An adult snack that is perfect for mid-morning or mid-afternoon
Makes 1-1/2 cups
Author: Bite-Sized Thoughts
1/4 cup agave syrup
1 tbsp cocoa powder
1 tsp instant coffee powder
1 tbsp water
1-1/2 cups raw whole almonds
Preheat your oven to 125'C (250'F) and line two baking trays with baking paper.
Combine the agave, cocoa powder, coffee powder, salt and water in a bowl and stir to combine. Add in the almonds and stir through the chocolate-espresso mix to ensure all nuts are coated.
Transfer the almonds to your prepared baking trays, preferably spread in a single layer without large clumps of almonds. If needed, brush any remaining sauce over the nuts.
Roast for 10 to 15 minutes, monitoring carefully from the 10 minute mark. The almonds should be dark and fragrant and will continue to crisp up on cooling.
What is your favourite flavoured nut variety?
----This post is part of my participation in the 2014 Vegan Month of Food. This week I am focusing on vegan snacks. Next week I'll be shifting to main meal options.
Previous 2014 Vegan MoFo posts:
#1 - Vegan French toast
#2 - Apple and strawberry muesli
#3 - Mango coconut buckwheat breakfast pudding
#4 - Tips for a vegan breakfast on the go
#5 - Chickpea pancakes with spicy kale and mango
#6 - Chocolate coated banana chips
#7 - Barbecue inspired nori snacks
#8 - Carob latte
#9 - Tide Tables Café