We’re taking our love for the kelp/chocolate combo to a whole new level with this kelp and cocoa dusted almond recipe. Shoutout to our brand/packaging designer, Sasha Dusky, for this recipe idea.
If you like salty/sweet, you’re going to love seaweed in desserts! Kelp brings a mild umami, slightly briney flavor to the table, plus it’s packed with magnesium, iodine and iron – nutrients that most American women are deficient in. This superfood sea vegetable is becoming more and more popular, and for good reason.
Ingredients:
1 cup raw almonds
1 ½ tsp extra virgin olive oil
1 Tbsp unsweetened cocoa powder
1 Tbsp confectioners’ sugar
2 Tbsp Blue Evolution Alaskan Dried Kelp (Wakame or Kombu), ground
Method:
Preheat the oven to 350 degrees.
Put the almonds in a bowl, then drizzle with olive oil and mix to evenly coat.
Spread the almonds on a baking sheet and bake for 13 minutes.
While the almonds bake, in a medium bowl, whisk together the cocoa powder, confectioners’ sugar, and salt.
Use a coffee grinder to pulverize the Dried Kelp, then add to the mix.
When the almonds are done, transfer immediately to the bowl and toss until evenly coated with the cocoa mixture. The oil on the almonds will help the dusting stick.
Return to the baking sheet to cool.
Store in a Store in 100% plastic-free food container by ECOlunchboxand enjoy as a nutritious snack!
