Mocha Almond Snack Mix Recipes

Steps:

• In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture, then ground almonds; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll each ball in confectioners' sugar twice, letting each sit in sugar between coatings.
• Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

Steps:

• Place the sugar, cocoa and coffee granules in a small food processor; cover and pulse until finely ground; set aside., In a small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with sugar mixture and toss to coat evenly. Spread in a single layer in a greased 15x10x1-in. baking pan., Bake at 325° for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container.

Steps:

• If serving cold: Stir together the coffee, almond milk and liquid stevia. Chill thoroughly.
• If serving hot: Combine the coffee and almond milk in a microwave safe pitcher and heat about 3-4 minutes, until hot, but drinkable.
• For both:.
• Mix the stevia, cocoa and salt in a large cup (or a jug if serving two).
• Stir the boiling water into the dry mixture until completely combined, then slowly whisk in the almond milk mixture and liquid stevia.
• Serve and enjoy!

Steps:

• Microwave chocolate chips, covered, at 50% power, stirring once or twice, until melted, 3-4 minutes. Stir until smooth. Add almonds; mix until coated., Meanwhile, combine remaining ingredients. Transfer almonds to sugar mixture; toss to coat evenly. Spread over a waxed paper-lined baking sheet., Refrigerate until chocolate is set. Store in an airtight container in refrigerator.

Steps:

• Heat oven to 350°.
• Combine all bar ingredients except almonds in small mixer bowl.
• Beat at low speed until well mixed, about 2-3 minutes. Stir in the almonds.
• Press dough onto bottom of greased 13x9-inch baking pan.
• Bake for 25 to 30 minutes or until edges are lightly browned.
• Stir together powdered sugar and almond extract in small bowl.
• Gradually add enough milk for desired glazing consistency.
• Drizzle over warm bars.
• Cut into bars.