Vegan Mexican Hot Chocolate Almonds
Okay kids, Cinco De Mayo is here again! Let me say first, I am madly in love with Mexican food. I probably have mostly eaten Americanized Mexican food, but I have also eaten at some very authentic Mexican restaurants. In honor of my great love for Mexican food and to celebrate Cinco De Mayo, I made these Vegan Mexican Hot Chocolate Almonds for you!
These chocolate almonds are so easy, you will be ready to snack in no time. 6 ingredients, no baking and a pretty damn healthy dessert or sweet snack! I made 2 cups of almonds so I could share with friends, making this the perfect last minute party idea. Are you having a party for Cinco De Mayo? These almonds are also the perfect snack for anytime of the year!
You can melt the chocolate using a double boiler, but since I am pretty lazy, I just used the microwave! Once the chocolate is in liquid form, all you do is stir in the spices and coat the almonds. You just need to let them cool so they set up. I actually just put them in the freezer to speed up the time until I can be snacking like a boss!
A little sweet, a little spicy and just perfect in every way! I like to sprinkle my almonds with a little more cayenne, and then some nice coarse sea salt to give them an extra kick and an extra depth of flavor. This is optional of course, but I recommend at least the salt on top.
You can customize these to your spice preference. They were perfect for me with these measurements, but if you want a little more spice definitely go for it! If you feel like you might be a spice wimp, back off a little with the cayenne and chili powder! It is totally up to you! I hope you love these as much as I do!
Roasted almonds dipped in dark chocolate that is mixed with cinnamon, cayenne and chili powder.
- 2 C. Almonds, roasted
- 8 oz. Dark chocolate, vegan
- 1 tsp. Cinnamon
- 1/2 tsp. Cayenne pepper
- 1/4 tsp. Chili powder
- Sea salt for sprinkling
Melt the dark chocolate in a microwave safe bowl, in the microwave in 30 second intervals, stirring after each interval until completely melted.
Once the chocolate is completely melted, stir in the cinnamon, cayenne and chili powder.
Next pour the almonds into the bowl of chocolate and stir around to coat all of the almonds completely. Scoop the almonds out with a fork and tap off the excess chocolate, then place the almonds onto a silicone lined baking sheet and spread out so the almonds are separated and in a single layer. You should be able to separate easily with the fork. Sprinkle with sea salt and more cayenne if desired.
Let cool until hard, about an hour or half hour in the freezer. Enjoy!
If you don't have a silicone mat, just use a baking sheet lined with parchment paper!