Cinnamon Cacao Roasted Almonds

In the morning: Place the almonds (and any other nut you want to add—I used pecans and pepitas/pumpkin seeds), in bowl and cover completely with water. Add the rock salt. Let them sit all day.

Before bed: Put parchment paper on a large cookie sheet. Turn oven to lowest setting, (or set dehydrator to 150 F). Drain and lightly rinse the nuts.

In a small separate bowl combine cacao powder (or cocoa powder), sea salt, and stevia and cinnamon. (This mixture is for 1 cup of nuts, feel free to double this if you have more nuts.) Sprinkle cacao mixture over wet nuts. Use a spatula to lightly stir and mix.

Spread nuts across the pan in a single layer. Place in the oven overnight (about 8-10 hours). You will know when they are done by how crispy they are in the morning. They do crisp a little as they cool, so don’t go too long!

An amazing and super easy snack. Enjoy!