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–+ servings
Ebonie Garnica

Honey-Cocoa Almonds For Later Full GAPS

Coat two cups of prepared crispy almonds with honey and pure organic cocoa in a saucepan, then salt and dry on a tray for one to two hours. An occasional later Full GAPS treat after digestive symptoms are gone.
Print Recipe
Servings: 2 cups, approximately
Course: Dessert, Full GAPS, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons filtered water
  • 2 tablespoons natural honey
  • 2 tablespoons pure organic cocoa powder Without sugar or other additives.
  • 2 cups prepared salt-soaked crispy almonds Measure after the separate soaking and drying recipe is finished; fully dry and cool.
  • 1/2 teaspoon mineral salt For finishing the coated almonds.

Equipment

  • Measuring spoons and cups
  • Small stainless steel saucepan
  • Wooden spoon or silicone spatula
  • Baking sheet and parchment For spreading and drying; no oven roast in this method.
  • Covered storage container Cover only once the nuts are completely cool and dry.

Method
 

  1. Line a baking sheet with parchment and measure the prepared almonds and finishing salt. Put the filtered water, honey, and cocoa in a small stainless-steel saucepan. Stir together and bring to a simmer over medium-high heat.
  2. Add the almonds. Stir to turn the nuts through the coating until the mixture is thick and syrupy and clings to the almonds rather than leaving loose watery liquid in the pan. Adjust the heat as needed to keep the coating from catching.
  3. Spread the coated almonds on the lined tray. For this finish without another roast, the coating should already be dry enough that the nuts are not very tacky. Sprinkle with the measured mineral salt and separate the nuts so they can dry without sitting in a deep pile.
  4. Allow the coating to dry for one to two hours. The almonds should be cool and the coating dry enough for the nuts to separate and be handled. Check that finish before covering the batch.
  5. Serve the finished almonds or transfer them to a covered container. Store in the refrigerator once completely cool and dry.

Notes

Start with two cups of completed, cool, fully dried salt-soaked crispy almonds. Their soaking and low drying happen before this recipe. Do not use wet soaking nuts or substitute the raw-almond shortcut.
This is the finish without another oven roast. Stir the saucepan coating until thick and syrupy. When spread on the tray, the nuts should already be dry enough that they are not very tacky. Add the measured finishing salt and allow one to two hours to dry and cool before covering.
Allow saucepan preparation and coating time plus the one-to-two-hour tray drying period. No fixed saucepan duration or total time is specified for this method. Preparing the crispy almonds is additional.
Store the finished, completely cool and dry almonds in a covered container in the refrigerator. This is a thin cocoa-honey coating rather than a thick melted-chocolate shell.
Pure organic cocoa is an occasional Full GAPS food after digestive symptoms are gone. Not an Introduction Diet recipe. Contains almonds and honey; dairy-free and egg-free. For two batches, double all five ingredients and use adequate pan and tray space.

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