4 cups whole raw almonds
2 Tbsp agave nectar, or honey
3¬†Tbsp¬†maple sugar, or raw sugar
2¬†Tbsp cocoa powder
1 1/2¬†tsp ground cinnamon
1/4¬†tsp sea salt
Preheat over to 250 degrees. In a medium bowl coat almonds with agave nectar. IN a separate small bowl combine maple sugar, cocoa powder, cinnamon and salt.
Sprinkle over almonds and stir until well combined (sprinkle on a little extra maple sugar or raw sugar). Bake almonds on a parchment lined cookie sheet for 20 minutes. Stir and bake for another 10 minutes. Cool and enjoy!