• 1 ½ cups natural almonds
  • 150 grams bittersweet chocolate, finely chopped
  • 1 tbsp cane sugar
  • ½ tsp cayenne pepper
  • ½ tsp ground cinnamon
  • Pinch of sea salt


  1. Preheat the oven to 300F. Line a baking sheet with parchment paper and spread out the almonds on the pan. Roast the almonds for 10 minutes. Remove from heat and set aside.
  2. Melt the chocolate in a double boiler over low heat, stirring occasionally, until melted. Dip the almonds in the chocolate by spoonfuls, covering with the chocolate and allowing excess to drip off before placing them back on the pan. Repeat with remaining almonds.
  3. In a small bowl, stir together the cane sugar, cayenne pepper, cinnamon, and salt. Sprinkle the mixture over the chocolate-covered almonds. Place the pan in the freezer until the chocolate has hardened, about 30 minutes. Store in the fridge or freezer until ready to serve.