16 Serves
51 Mins
Preheat your oven to 150°C and line a baking sheet with parchment paper.
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Vitamin B2
0 mg / 1.3 mgFolate
0 µg / 400 µgCalcium
6 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
16 mg / 1,250 mgPotassium
113 mg / 4,700 mgSodium
7 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
6 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
In a large bowl, combine the raw almonds and maple syrup, tossing until the nuts are evenly coated.
Spread the almond mixture onto the prepared baking sheet and roast for 15 minutes. Stir the almonds, then roast for an additional 15 minutes until fragrant and lightly toasted. Remove from the oven and allow them to cool completely.
Transfer the cooled almonds to a food processor and process until the mixture forms a ball, scraping down the sides of the bowl periodically to ensure even processing.
Add the cinnamon and vanilla extract to the food processor and continue to process until the mixture reaches a smooth, drippy consistency.
Finally, add the dark chocolate and process for one additional minute until the chocolate is fully incorporated and melted into the butter.
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13
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