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Carob Spice Almonds

by Ricki Heller 2 Comments

[Craving a crunchy, sweet-and-spicy, healthy snack? Carob Spice Almonds are vegan, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, yeast-free, and low glycemic. Suitable for all stages of an anti-candida diet.]

Bowl of sugarfree carob spice almonds

It took me a while to jump on the carob train, but once I did, I was a passenger for life. In case you’re not really familiar with my good friend Carob, let me share some key characteristics:

Carob is not chocolate. Okay, we got that out of the way.

Unlike chocolate, carob grows in pods (so not that dissimilar to beans). You can actually chew on the carob pods themselves when they’re soft (as I recall, they are quite delicious that way!). The pods are usually dried and ground into powder, which is what most people think of when they think of “carob.”

Overhead view of bowl of carob spiced almonds

It’s also lower in fat than cocoa, and high in calciuim and potassium, with a good amount of fiber. Plus, it’s lower in oxalates than chocolate, and has no caffeine.

So even if you’ve never tried carob, I’m going to suggest you give these yummy almonds a try. You might also fall for the nutty, sweet and slightly smoky taste of carob like I did.

Bowl of carob spice almonds

Carob Spice Almonds

These delicious treats make a great, healthy snack or appetizer for a party. See if people can guess what’s in the coating!

2 cups (480 ml) raw almonds

1/4 cup (60 ml) carob powder

1/4 cup (60 ml)) water

2 Tbsp (30 ml) oil (I used olive oil)

1/2-1 tsp (2.5-5 ml) cinnamon, cardamom or a combination, to taste (I used cardamom)

Pinch fine sea salt

10-15 drops stevia or 1/3 cup (80 ml) Lakanto, xylitol or other dry sweetener, or to taste

Preheat oven to 300F (150 C). Spread the almonds out in a single layer on a rimmed cookie sheet or in a large pan and bake 8-10 minutes, just until they begin to turn golden inside (I take one out and bite into it to see if it’s still white inside; if it’s just beginning to darken, they’re ready).

While they bake, take a large glass or metal bowl (it must be heatproof) and whisk the rest of the ingredients together to make a thick brown liquid (it should be pourable).  If using dry sweetener, make sure it’s dissolved.

As soon as the almonds are ready, dump them into the bowl. It will sizzle! 

Stir the almonds repeatedly, turning them to coat in the liquid, until they are all coated and most of the liquid has evaporated. I use a silicone spatula for this.

Return the almonds to the pan. Decrease the oven temperature to 250F (120 C) and bake another 8-10 minutes, stirring once or twice, until the coating is dark and glossy and the almonds are dry. If you have extra coating in the bowl, you can dump them a second time at the 5 minute mark and stir to coat again. You should use up most of the liquid.

If the almonds aren’t quite ready after 10 minutes, keep baking them, checking every 5 minutes, until done (important: they can burn if left too long!).

Once they’re done, turn off the heat and let them cool in the oven. They will become more crunchy as they cool.

Makes 2 cups (480 ml). Store in an airtight container for up to one week. Not suitable for freezing.

Suitable for: ACD All stages; refined sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, yeast-free, vegan, low glycemic.



Disclosure: Links in this post may be affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.

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Filed Under: ACD Maintenance, ACD Stage One, ACD Stage Three, ACD Stage Two, anti candida diet, appetizers, chocolate addiction, dairyfree, eggfree, food allergies, food restrictions, food sensitivities, gluten free, grain free, Holiday Gifts, keto, nuts, Paleo, party food, recipes, snacks, sugar-free, Uncategorized, vegan, vegan candida diet Tagged: almonds, anti-candida, carob, dairy free, egg free, food allergies, food sensitivities, gluten free, grainfree, nuts, snack, sugar free, sugarfree snack, vegan, vegan candida, vegetarian, wheat-free

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Comments

  1. Pamala Adkinson says

    September 7, 2022 at 10:51 pm

    I have been following you for years, I love all your recipes, and I have your books. I started out just for the gluten and sugar free recipes and now I have to eat egg- free, dairy- free, gluten- free, yeast- free, and sugar-free like you! And now several of my Drs state that I should stop eating meat! It’s kind of overwhelming but I am loving your youtube videos, they help a lot!

    Reply
    • Ricki Heller says

      September 8, 2022 at 8:38 am

      Hi Pamala,
      So glad to hear that the recipes and videos are helpful! And it does all get easier with time (especially if you can still eat yummy food). Best of luck with it! 😀

      Reply

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Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great!

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