My days are crazy full lately and there’s no end in site for weeks. Ever have one of those days when your head hits the pillow at 1am and you realize that you’re still fully clothed complete with shoes on your feet? That’s what’s going on here. I just finished a major campaign for a client and now I’m smack dab in the middle of another campaign with a rush job due in 3 days. Honestly, I couldn’t tell you what my middle name is as my brain is full of recipes and to-do lists. I’m not complaining though. Years of being in a high-stress environment like advertising has completely prepped me for times like these and quite frankly I thrive on it.
Unfortunately, there’s always that dreaded time in the day around 2pm that my brain starts to wonder, and I’m in desperate need of a little pick me up. That’s when I usually reach for a bag of almonds, fruit, and a bite of cheese to get me through the rest of the day but yesterday, I needed a bit more of a “pick me up” and espresso chocolate almonds seemed to be the way to kick the afternoon blues in the rear.
As a Lavazza ambassador, I’m fortunate enough to have a supply of Lavazza, one of the world’s best coffees from Italy, at my reach. I enjoy all of their selections because the quality is simply supreme but I had my eye on the Perfetto for this recipe.
Perfetto – Made from 100% carefully selected Arabica beans from Central and South America, Perfetto is bold with lingering caramel notes. It is roasted a bit longer to produce a “perfect” and characteristically Italian dark flavor profile. The ideal choice for those who love the pure pleasure of espresso roasts.
The Perfetto is one of our favorites when we’re looking for a bold rich coffee, but for this recipe it’s intense flavor and fine ground texture is going to take and average snack over the top! Like I said, Lavazza Perfetto Roast is ideal for this recipe and for simply enjoying as comforting luxurious drink. You can find Perfetto and explore more of the Lavazza line by visiting www.shoplavazza.com.
Cocoa Espresso Roasted Almonds
The perfect combination of dark aromatic coffee, rich cocoa, sweet honey, a touch of sea salt, and roasted almonds create a irresistible and healthy snack that’s hard to resist. Great for snacks, gifts, or when you need something special to enjoy through the day.
Start by combining espresso and cocoa powder. You must use espresso (please put down the bottle of instant espresso…seriously put it down) because of the fine texture. If you’re in a pinch, you can substitute with a ground roasted coffee but pulse in a food processor until the texture is smooth.
Fold almonds in egg white and honey, then add espresso mixture.
Place on a baking sheet and roast for 30 minutes, stirring halfway through.
Allow to cool slightly and devour. Trust me, these will get you through any type of day your having. They’re also fabulous on a cheese tray or for dessert. Cheers!
The perfect combination of dark aromatic coffee, rich cocoa, sweet honey, a touch of sea salt, and roasted almonds create a irresistible and healthy snack that's hard to resist.
- 2 tablespoons Lavazza Perfetto Espresso Roast, ground
- 2 tablespoons quality cocoa powder
- 1/4 teaspoon sea salt
- 1 egg white
- 3 tablespoons honey
- 2 cups raw almonds
- Preheat oven to 325°F. Line a baking sheet with parchment paper, optional.
- In a small bowl, combine ground espresso, cocoa powder, and salt.
- In a large bowl, whisk together egg white and honey until combined. Add nuts, stir, and then add the espresso mixture; stir thoroughly until the almonds are evenly coated. Pour almonds evenly onto the baking sheet and place in oven. Roast for 30 minutes, stirring halfway through. Allow to cool slightly before serving. Store in an air-tight container at room temperature.
by Meredith Steele
Recipe NotesIf you're in a pinch, you can substitute with a ground roasted coffee but pulse in a food processor until the texture is smooth.
Disclosure of Material Connection: This post is sponsored by Lavazza. I was compensated for my work and time. All opinions are always my own.