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Saturday, October 29, 2016

Cocoa-Spiced Walnuts


These detox-friendly nuts can be an on-the-go snack, a topping for salads and yogurt, or an elegant garnish for dessert. Or they can be dessert itself. This recipe uses cocoa powder as a spice, like cinnamon. Because the nuts are unsweetened, they go well with sweet dishes as well as savory ones. 

  • 2 tablespoons cold-pressed coconut oil
  • 2 tablespoons cocoa powder (non-alkalinized)
  • 2 teaspoon ground cinnamon
  • Pinch sea salt
  • 1/4 cup ground raw flax seeds
  • 2 egg whites at room temperature
  • 2 cups raw walnuts

  1. In a large glass or stainless mixing bowl combine the coconut oil, cocoa powder, cinnamon, and salt. If your coconut oil is solid, set the bowl atop a pan of simmering water (the water should not come into contact with the bottom of the bowl) until it melts. Whisk everything together until smooth, then mix in the ground flax seeds.
  2. The mixture should be sticky. Use a rubber scraper to move it to one side of the bowl, out of the way. Add the egg whites to the other side and use the whisk to whip them as much as you can, then incorporate the cocoa mixture.
  3. Add the nuts and fold everything together until evenly coated. Arrange the nuts in a single layer on a baking sheet lined with parchment paper. Transfer them to the oven and bake until lightly toasted, about 30 minutes.
  4. Serve warm or cool completely and store in an air-tight container.

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