I hope you’ve noticed that in Passion we love our nuts and have added them to many of our dishes and salad toppings. These are perfect to sprinkle on your green salad or just to snack on.

2 cups almonds
2 tablespoons lime juice
2 tablespoons coconut sugar
1 teaspoon chilli powder (or two if you dare!)
½ teaspoon sea salt

Mix all ingredients in a bowl until evenly coated and spread on a prepared baking sheet making sure they are separated enough to allow them to cook from all sides.

Bake them at 180C for no longer than 10 minutes.

For the raw version soak almonds overnight, rinse and drain well, mix with the chilli mixture swapping coconut sugar for agave and dehydrate in a dehydrator until dry and crunchy on 40C.