Dipped and Kicked Almonds

Dipped and Kicked Almonds

Almost too good to be coffee tried and true.

These lightly dipped roasted almonds are addictive. We apologize in advance.  Freshly roasted almonds with a whisper of Kickbar and a dusting of fine cocoa.  Your work from home desktop essential or after dinner crunchy that won’t let you down.

30 minutes• Makes 2-4 Servings


  • ½ cup Raw Almonds, skin on
  • 3 Tablespoons of Cocoa Powder OR 3 Tablespoons Sugar-Free Cocoa Mix
  • 1/8 tsp Sea Salt Flakes
  • 1 Kickbar bar: Coffee, Latte or Cocoa


  1. Preheat oven to 325F
  2. Spread almonds onto  a sheet tray and roast in the oven for 10 minutes.
  3. Remove the almonds from the oven and allow to cool.
  4. Meanwhile, fill a mug with boiling water and place one pouch of Kickbar unopened into the mug. Allow the pouch to sit for two minutes to melt.
  5. Place the almonds in a medium sized bowl. In a small bowl mix the cocoa with the salt.
  6. Squeeze one Kickbar onto almonds and toss to coat. Sprinkle with the cocoa mixture and toss to coat completely
  7. Spread onto a parchment lined tray and place in the freeze to shock for five minutes.
  8. Store in an airtight container or enjoy immediately until ready to enjoy!


Created by Katzie Guy-Hamilton, NYC-based culinary & pastry chef named one of the Top Ten Pastry Chefs in America

Katzie Guy-Hamilton is dedicated to inspiring others to embrace real food as a means to thrive: saving room for joy, celebration, and dessert. A graduate of the International Culinary Center, she trained at Spago before founding the pastry kitchen of the Breslin, and running Food and Beverage for Max Brenner International. She was recently named as Wanderlust's 35 under 35 to watch in Wellness, the bridge has been made between pastry and health. Her first book: Clean Enough: get back to basics and leave room for dessert, delivers on this sustainable approach, through an artistic collection of real food recipes, best of class desserts, and mindful lifestyle methods.

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