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. I like to fill my 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.