Preheat your oven to 120C/250F. Line a large cookie sheet with parchment paper.

In a large bowl, add both the almonds, coconut and coconut oil. Mix well.

Sift the sukrin melis and cocoa powder into the almond mixture. Mix well.

In a separate bowl, add the egg whites and whisk for 2-3 minutes, until foamy, then pour into the nut mixture. Mix well.

Spread over the prepared cookie sheet.

Bake for 1 hour, checking and stirring every 10 minutes. The mixture should look dry and the almonds, lightly browned.

Remove from the oven and leave to cool for 45 minutes.

Once cooled, store in an airtight jar.