V-Day Prep.

Is it really only Wednesday?
Tomorrow is Valentine’s Day, people. It’s now or never. Now, I know there are those of you who have been prepping for weeks and Valentine’s Day is practically your event of the year. 
Let’s get real. I’m totally not prepped. 1. I don’t have a boyfraaaand, so there is no one to actually prep for (unless I want to do something nice for my friends and family which almost always happens) 2. I’d rather sit at home and eat myself to death in Reese’s Peanut Butter hearts and watch American Idol than go to some swanky restaurant. 3. I find that it’s always best to just purchase my own flowers and spend the day making chocolate treats for those lucky people in my life. 
So, here is to procrastination. Let’s unite in the supermarket parking lot tomorrow morning under that big white tent that reads “get your Valentine’s Day bouquets here.” You will probably see me there, buying flowers for myself and maybe some chocolates. Maybe. 
Oh, and you just might be that guy or girl that I talk to in the check-out line about how you are there to purchase the half dozen almost dead roses for your significant other. It’s the thought that counts, right?
Let’s make that thought homemade.
I mean, seriously? It can’t get easier than this. 
 How about we just forgo the whole roasting process and just eat these cocoa, maple, espresso, salty almonds of goodness right out of the bowl?

Only roasting them makes them 100000x’s better. 
And it only takes 10 minutes. 

BOOM…instant gratification…instant Valentine’s Day gift. 

That is, if you don’t eat the whole entire bowl while watching re-runs of Mob Wives all night. 

But I don’t know anyone who would ever do such a thing. 
Salty Cocoa and Espresso Roasted Almonds (GF/V/P):
2 c. raw almonds
2 T. pure maple syrup
2 T. unsweetened cocoa powder
2 t. coarse sea salt
1 t. instant espresso powder
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Toss all of the ingredients together in a large mixing bowl until the almonds are evenly coated and quite sticky.
3. Spread the mixture evenly onto the prepared baking sheet.
4. Bake for 10 minutes, tossing the almonds halfway through the baking process.
5. Let cool completely before eating. That is…if you have self-control. 
Makes 2 cups.


  1. TEMPTATION on Ash Wednesday! 🙁

  2. Woah! I love every ingredient in this recipe. Those nuts sound fantastic.


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