Mexican Chocolate Roasted Almonds

Are you looking for ways to eat a more plant-based diet?

These Mexican Chocolate Roasted Almonds made with California almonds are a great protein-packed snack that tastes so good you’ll crave them. California Almonds sponsored today’s post and gave us the chance to share one or our favorite snacks with you. 

Since having my twins, I’ve been working on revamping my diet. It’s amazing what terrible eating habits you can fall into when you spend your entire pregnancy so sick you just go into survival mode.  I ate like a 12 year old in the 90’s.

Now that I’m no longer in eat-whatever-will-stay-down mode I’m taking a good look at my eating habits and trying to incorporate more plant-based nutrition.

My guess is, if you take an honest look at your eating habits, you could probably find some room for improvement too.

My biggest challenge tends to be snacking. I’m a stress eater so I’ll snack mindlessly when I’m overwhelmed. Having healthy plant-based snacks on hand makes it easier for me to make good snacking choices.

California Almonds are a great source of plant-based protein and they are sustainably grown. I always keep a small bag of them in my purse for quick snacking on the go. One ounce of almonds (about 23 almonds) packs 6 grams of hunger-fighting protein!

I throw almonds in smoothies, (so good!), snack on them plain, mix them into yogurt, and so much more.

You can change things up by using almond butter. I love almond butter spread on a banana. It’s my favorite late-night snack. Sometimes I’ll change things up and put almond butter on a fresh date. It sounds strange but really tastes awesome.

Mexican Chocolate Roasted Almonds

These Mexican Chocolate Roasted Almonds are one of my favorite snacks to keep on hand. I love that I can leave them out on the counter so they are accessible and my whole family loves grabbing a few when they are feeling snacky.

Ingredients

• 2 cups California Almonds
• 1 Tbsp. cinnamon
• 1 Tbsp. coconut sugar (or whatever type of sweetener you’d like)
• 1 Tbsp. coconut oil, melted
• 1 Tbsp. cocoa powder

Preparation

In a medium bowl, combine your almonds, cinnamon, coconut sugar, and coconut oil.

When your almonds are completely coated, spread them out on a baking sheet. Bake for 5 minutes at 350°.

Remove from the oven and stir. Spread them out again into a single layer and bake for another 5-7 minutes.

Remove from the oven and let them cool for a few minutes. When they are mostly cooled sprinkle the 1 Tbsp of cocoa powder and mix to coat.

These keep for several weeks but mine never last that long.

Do you have any great snacking ideas? I’d love to have you share them with us in the comments.

Find more great snacking ideas at Almonds.com and check out the Power of Plant-Based Meals handout.

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Disclosure: I’ve partnered with California Almonds on this post, however, all opinions are my own.