< Back to Recipe Center

Cocoa & Coconut Dusted Almonds

Cocoa & Coconut Dusted Almonds
Prep time: , Cook time: , Total time:


Created by Seamus Mullen for the Almond Board of California



1 pound California almonds

2 tablespoons Coconut oil

1 tablespoon desiccated coconut ground finely in a food processor

4 tablespoons unsweetened cocoa powder

4 tablespoons powdered sugar

1 teaspoon sea salt



Sift the powdered sugar, sea salt, desiccated coconut and cocoa powder together and set aside.

In a large skillet, heat the coconut oil over medium-high heat and quickly toast the almonds for two minutes, then remove to a plate lined with paper towel and allow to cool for 30 second.

In a large mixing bowl, toss the almonds with the coconut/cocoa mixture and spread out on a large sheet pan to thoroughly cool. Serve right away or reserve for a snack.

For a simple, delicious and easy tart shell or even a basic cookie, grind up the Cocoa and Coconut dusted almonds into a flour and paddle together in a mixer with butter, sugar, an egg yolk and a little water then roll out between two pieces of wax paper and Presto! You've got an incredible, versatile tart crust.

Try filling the tart with a simple chocolate ganache, this always manages to impress! Take it to another level by making some homemade almond ice-cream if you're feeling ambitious.

Nutritional Info:

Nutritional Info:

Calories 196; Fat 17 g; Sat Fat 3 g; Mono Fat 9 g; Poly Fat 3 g; Protein 6 g; Carb 8 g; Fiber 4 g; Cholesterol 0 mg; Sodium 141 mg; Potassium 232 mg


Rate this Recipe
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
By submitting this form, you accept the Mollom privacy policy.
Sandy (not verified) December 10, 2013

Print recipe

carol nemo (not verified) December 17, 2013

looks good!