Salad Topping with Cacao Nibs

Serves: 6 Chocolate used:
Piura Porcelana
Difficulty: Easy
Preparation time: 20 minutes

  1. Caramelize the coconut blossom sugar and butter in a non-stick pan at medium heat. Mix almond slices with cacao nibs and spices (except for salt).
  2. When the caramel begins to turn golden, reduce the heat and add the almond nut mix. Stir continuously and roast until golden. Put in a bowl and season with salt.
  3. Leave to cool and store in an airtight container. Use as a crunchy salad topping or snack paired with a glass of wine.

Thanks for this amazing recipe to Claudia Anke. Visit her Blog for more inspiration!


75g coconut blossom sugar

1 tbsp. margarine

150g almond slices

50g Original Beans Piura Porcelana Cacao Nibs

1 tsp. cinnamon

½ tsp. cumin

1 tsp. paprika powder

½ tsp. vanilla powder


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