Spiced Cocoa Nuts
This easy-to-make mix of nuts, flavonol-rich cocoa powder, and an exotic hint of spice from cinnamon (known to help control blood sugar levels) and ground cloves (naturally high in antioxidants).
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This easy-to-make mix of nuts, flavonol-rich cocoa powder, and an exotic hint of spice from cinnamon (known to help control blood sugar levels) and ground cloves (naturally high in antioxidants), makes a thoughtful gift.
Makes 3 cups
1 egg white
2 tablespoons high quality cocoa powder
3 tablespoons Xylitol
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon ground cloves
1 cup raw unsalted almonds
1 cup raw unsalted cashews
1 cup raw unsalted hazelnuts*
- Preheat oven to 325°F. Line a large cookie sheet with parchment paper.
- In a large bowl, whisk the egg white for at least 30 seconds until light and foamy. Add the cocoa, Xylitol, vanilla, cinnamon, salt, and cloves, and whisk together until smooth. Stir in nuts until all are well coated.
- Spoon nuts onto prepared cookie sheet and spread out into a single layer. Bake for 7 minutes and stir nuts. Bake for 7 minutes more (be careful not to overcook or they will scorch).
- Allow nuts to cool completely and break them up, if necessary. They will harden as they cool. Store in a glass container in the refrigerator.
*Feel free to use other types and combinations of raw, unsalted nuts to make up 3 cups total.
PER SERVING: 368 CAL; 40 G PROT; 20 G TOTAL FAT (4 G SAT FAT); 4 G CARB; 80 MG CHOL; 451 MG SOD; 1 G FIBER; 1 G SUGARS
