I love this recipe for several reasons. The almonds are soaked & then roasted or dehydrated, which reduces the phytic acid (see my tab "why soak"). There is no refined sugar in it, only maple syrup or honey. And the best reason to like it is that I can reach for them when I'm having a chocolate craving, but it gives me protein also. These would also be a unique & yummy "no clutter" gift to give to someone.
2 cups almonds
1 1/2 tsp. salt
Place almonds in a bowl or container and cover with water. Add salt & swirl around to mix. Cover and allow to soak for at least 8 hours or overnight. After soaking, drain and allow to air dry for 2 hours.
1 Tbsp. oil (olive or coconut oil)
2 Tbsp. maple syrup or honey (I used honey)
1 Tbsp. cocoa powder
Combine the rest of the ingredients in a medium bowl and add almonds. Stir to coat completely. Place on a parchment paper lined cookie sheet. To roast, bake at 250 for one hour or until nuts are crunchy, not soft. Or alternately, you can dehydrate these at lower temperatures for longer periods of time. Allow to cool completely before storing in an airtight container.
I dehydrated these using the lowest temperature setting on my oven for several hours during the day, then I turned off the oven and allowed the nuts to stay in the warm oven for several more hours.
this post is a part of Tuesday Twister