Notes: It’s nearly impossible to find roasted
and unsalted almonds, so I buy natural (aka raw) almonds (like
this!) and toast them myself. To do so, line a baking sheet with foil, and spread the almonds in a single layer on top. Bake at 350°F for 6-8 minutes or until fragrant. Cool completely to room temperature before using in this recipe!
In a pinch, you can substitute roasted salted almonds and reduce the salt to ⅛ teaspoon instead.
It’s best to use a freshly opened bag of freeze dried raspberries! They’re crunchier than ones that have been opened for an extended period of time. Older ones will also work, but they don’t grind into a powder quite as well (so you may end up with some larger crumbs).
This is the granulated-style erythritol that I use. You can find it at many health-oriented grocery stores or online
here. Granulated sugar or brown sugar can be substituted for the erythritol.
The coating will be mostly hardened and crunchy after about 10-15 minutes. However, I’ve found that the texture is the best if you wait at least 2 hours to eat. (You can pop them in the refrigerator once they’re at room temperature to speed up the crunchiness process!)
{gluten-free, vegan, clean eating, low sugar, low carb}