Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
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Ingredients
- 3 cups whole raw almonds (properly processed *see note)
- 3 tbsp extra virgin coconut oil
- 3 tbsp raw cacao powder or cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp pink Himalayan sea salt
- 1/8 tsp liquid stevia extract
- 1/8 cup xylitol crystals or large sugar crystals (optional)
Ingredients
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Instructions
- Preheat oven to 250°
- Melt oil in large shallow skillet or omelet pan over medium-low heat. When oil is completely melted, add vanilla and stevia extract and stir lightly to combine. Add almonds to the pan and toss to coat.
- Once all almonds are glossy, sprinkle with raw cacao powder and toss until all the almonds are evenly coated. Sprinkle with salt and move to a cookie sheet. Spread almonds out in a single layer and roast for 20 minutes.
- Remove the almonds from the oven and toss with xylitol crystals if desired. Allow nuts to thoroughly dry before storing.
- *Note: To make almonds more digestible, soak overnight in room temperature water with a pinch of pink Himalayan sea salt. Drain almonds and dehydrate in single layers on cookie sheets in a 150° oven or in a dehydrator until almonds are dry and crunchy (about 6-8 hours). Process in large batches and store in the freezer until ready to use.
Recipe Notes
Boost nuts with more nutrients and flavor by adding a teaspoon of maca root powder, or mangosteen powder to the raw cacao powder before adding almonds.[recipe]
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