Mexican Hot Chocolate Almonds

Steps

1. Heat coconut oil in a medium saucepan or cast iron skillet on low.
2. Once oil is melted, add the dark chocolate and stir frequently, being careful not to burn.
3. Add the almonds and stir to coat evenly.
4. In a paper grocery bag, combine the cocoa powder, cinnamon, nutmeg, cayenne, and salt.
5. Once all the almonds are coated with the dark chocolate, use a large spoon to scoop the almonds from the skillet into the grocery bag.
6. Fold the top of the bag a few times until sealed well, using your hands to secure the top. Then vigorously shake the bag for 30 seconds to one minute.
7. Pour the almonds on to a baking sheet.
8. Sprinkle 1 tablespoon cocoa powder on the almonds and shake the baking sheet to evenly dust all the almonds.
9. Let cool then store in an airtight glass jar.