Ingredients
2 cups whole, raw almonds
1/4 cup agave nectar
pinch salt
1 1/2 tablespoons unsweetened cocoa powder

Half batch
1 cup whole raw almonds
2 Tbsp agave nectar
pinch salt
0.75 Tbsp unsweetened cocoa powder

Preparation

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and non-stick baking mat and set aside.
2. In a small sauce pan, heat agave nectar and salt over medium heat.
3. Stir in the almonds and continue to stir until they are completely coated.
4. Spread the coated almonds onto the baking sheet in one layer. Roast in the preheated oven for 10 minutes, stirring once or twice during the cooking time to prevent burning. Allow to cool for a few minutes.
5. Put the cocoa in a Zip-lock bag or paper bag if you have one. Add the almonds and shake, shake, shake until the almonds are completely coated with the cocoa.