Raw Coconut Mylk Chocolate Almonds

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There is something so festive about Christmas markets and I have visited quite a few in the past couple of years. The crisp, winter air and the smell of mulled spices and log fires, there is nothing better to get you in the mood for all the festivities. I love the idea of all of the snacks that are served, even though not many are particularly healthy! Candied and chocolate nuts and fruit have become such a tradition, especially in Berlin where I visited last year, and are so addictive. This year I decided to create my own perfect snacking food, incorporating almonds, one of my favourite nuts, and one of my best recipes for raw chocolate. Adding coconut cream to this raw chocolate gives it a rich, satisfying milk chocolate texture, but in a dairy free way. I love the idea of dusting the chocolate with a festive spice, but you can adjust this part to your own tastebuds!

Raw Coconut Mylk Chocolate Almonds
Prep time
Total time
Recipe type: vegan, gluten free, dairy free, sugar free, grain free
Serves: 4-6
  • 100g almonds
  • 1 heaped tbsp. coconut oil or cacao butter
  • 1 inch piece of coconut cream bar or the cream from 1 can coconut
  • 1.5 tbsp maple or brown rice syrup
  • 1 tbsp cacao powder
  • A pinch of salt
  • Ground cinnamon or nutmeg for dusting (optional)
  1. Gently melt the coconut oil or cacao butter and coconut cream in a small over a bain marie
  2. Once melted, stir in the syrup, cacao powder and salt until well combined
  3. Place in the fridge for about 10 minutes until the mix becomes slightly thicker but not solidified (make sure you keep checking!)
  4. Remove the chocolate from the fridge and add the almonds and mix until they are all covered
  5. Line a flat baking tray or large flat plate with baking paper and spread out the almonds onto the paper
  6. Sprinkle with cinnamon if you wish to use and place into the fridge so that the chocolate sets
  7. Keep in the fridge and serve in small bowls or paper cones


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