-
Preheat oven to 350 degrees.
-
Spread almonds in a single layer on a parchment-lined baking sheet and bake for 10 minutes.
-
In a medium bowl, mix together the oil, maple syrup and salt.
-
When the almonds have baked for ten minutes add to the bowl of liquid and toss until thoroughly coated. Spread almonds evenly on the baking sheet.
-
Put back into the oven for 4 more minutes, stir and then put back in for 4 minutes.
-
Pour the almonds along with any caramelized syrup that remains into the bowl.
-
Stir in the cacao mix really well.
-
Evenly spread the almonds out on the baking sheet with a new sheet of parchment paper. Let cool.
-
With a small fine-mesh handheld strainer or mesh tea strainer, dust the almonds with the reserved cacao powder or shake in a jar.