Coconut & Lime Roasted Almonds-

Nothing is easier/quicker that a batch of roasted almonds. I like to switch things up from sweet –>like these Maple Cinnamon Roasted Almonds<– to savoury –>like these Rosemary Roasted Almonds.

These little lovelies are somewhere in the middle. Creamy coconut and fresh lime combine to make your almonds a tropical delight.

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“Put the lime in the coconut and steeer ‘em both up” ;) Anyone remember that song? It was on the Reservoir Dogs soundtrack from back in the day and I would listen to it all . the . time . I loved that soundtrack. And the movie for that matter. It’s a pretty crazy and violent film but still so cool. I’m a fan of a lot Quentin Tarrantino movies actually. When I saw Pulp Fiction it was the first time I’d been to a movie where the audience applauded after. So . cool .

I wonder if Mr. Blonde or Vincent Vega would enjoy these roasted almonds?

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But, I digress. :)

Like I said, these are super easy. Stir your almonds, some fresh lime juice and for the coconut component I added a trio of sweet goodness. Coconut oil, coconut sugar and of course some shredded coconut for a little texture.

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Off they go to get toasty in the good old oven.

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Make sure you give them a stir around halfway through to avoid hot spots.

Out they come looking fabulous. The one caveat for roasted almonds is having to wait the hour for them to cool off. Don’t skip this step. Trust. Almonds right out of the oven taste soggy and gross. Not good. We want good, right? Right.


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Coconut & Lime Roasted Almonds – Vegan & Gluten Free

Serving Size: 1 cup


  • 1 cup raw almonds
  • 1 tbsp coconut oil, melted
  • 1 tbsp unsweetened shredded coconut
  • 1 tsp coconut sugar
  • 2 tbsp fresh lime juice (about 1 lime)
  • ¼ tsp sea salt


  1. Preheat the oven to 375 and line a baking sheet with parchment paper
  2. In a medium size bowl, mix everything together and toss until almonds are well coated
  3. Spread almonds out in a single layer on your lined baking sheet and bake for 10-12 minutes, stirring them around at about the half way mark
  4. Remove from oven and cool for an hour before storing them in an airtight jar




Tofino, British Columbia

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Vacation 2014_-63

  It is now officially Fall. Could there be a more appropriate time to relive my summer vacation? LOL! It was mid July when I was out west, visiting Vancouver Island and, obviously, life and my regular blogging schedule has gotten in the way. But, Tofino. I know. Growing up on the island, in Victoria, my […]

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Pouding Chomeur Cupcakes - Vegan-

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Double Chocolate Protein Bars-

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Strawberry Cucumber Green Smoothie-

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Roasted Rosemary Potatoes-

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Trip Down Memory Lane-6

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Sun Butter Cups - Vegan-Gluten-Free-Nut-Free

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Easy Homemade Margherita Pizza-Gluten-Free

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Carrot Cake Spelt Flour Muffins-

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Chia Seed Pudding - Vegan Gluten Free-

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Vanilla Almond Granola - Vegan Gluten Free-

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Peanut Butter & Jelly Cookie Bars - Vegan & Gluten Free-

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