Put the nuts in a bowl. Mix cocoa powder, cinnamon, salt, maple syrup and coconut oil in a bowl. Spread over the nuts and mix well until the nuts are completely covered.
Line a baking sheet with parchment paper and spread the nuts evenly on it. Bake for about 10 to 12 minutes until the nuts are lightly browned (as far as you can tell despite the marinade). Check occasionally that the nuts are not burning.
Take the nuts out of the oven. Mix coconut blossom sugar, cocoa powder and cayenne pepper for sprinkling and sprinkle on the nuts and mix well with a spoon. Let the nuts cool completely.
The nuts can be kept at room temperature in a closed jar for at least 1 week.