Ingredients

• 250ml raw almonds
• 1 egg white
• 50ml water
• 1 thespoon vanilla extract
• 100g cocoa powder
• 100g powdered sugar

Method

Preheat your oven to 175C*.

In a medium bowl, whisk together the egg white, vanilla extract and water.

In a zip-top bag, add the powdered sugar and cocoa powder. Seal the bag and shake it around to get everything incorporated.

Add almonds to the egg whites and use a slotted spoon or fork (or nature’s fork–your hands  ) to coat all the almonds. Then using your “fork” put all the almonds in the cocoa/sugar zip-top bag. Seal it well and shake it around to coat all the almonds.

Place the almonds on a baking sheet and repeat the steps above with the other cup of almonds. Don’t worry if you get the cocoa powder on the baking sheet–it won’t do any harm.

Bake for about 20 minutes.

If you’d like them a bit sweeter, you can add the cooled, roasted almonds to a zip-top bag along with a few tablespoons of powdered sugar and toss them around.

Keep the almonds stored in a zip-top bag.