Search Recipes or Ingredients

Michelle Griep's Espresso-Cocoa Almonds



Michelle Griep’s been writing since she first discovered blank wall space and Crayolas. She seeks to glorify God in all that she writes—except for that graffiti phase she went through as a teenager.

She resides in the frozen tundra of Minnesota, where she teaches history and writing classes for a local high school co-op. An Anglophile at heart, she runs away to England every chance she gets, under the guise of research. Really, though, she’s eating excessive amounts of scones. Follow her adventures at her blog WRITER OFF THE LEASH or visit michellegriep.com

Michelle's latest book - BRENTWOOD’S WARD

Place an unpolished lawman named Nicholas Brentwood as guardian over a spoiled, pompous beauty named Emily Payne and what do you get? More trouble than Brentwood bargains for. She is determined to find a husband this season. He just wants the large fee her father will pay him to help his ailing sister. After a series of dire mishaps, both their desires are thwarted, but each discovers that no matter what, God is in charge. Available in paperback, ebook, and audiobook formats at Amazon, Barnes and Noble, and other fine booksellers.



Michelle's recipe for Espresso-Cocoa Almonds

2 1/2 cups raw almonds 
1 ½ teaspoon coarse sea salt
3 tablespoon pure maple syrup 
1 packet Starbucks Via Ready Brew Coffee
3 tablespoon unsweetened cocoa powder (I like Pike Place Roast)

Line a baking sheet with parchment paper and preheat oven to 350. Toss the ingredients together in a large bowl until the almonds are evenly coated. Spread onto the baking sheet and put in oven for 8 minutes. Remove and stir almonds around, then bake for 8 more minutes. Cool and eat. No, really. Cool it first or you will burn your tongue. Makes 2 1/2 cups.