What do you get when you combine almonds and… chocolate?!
That was one of my (many) culinary dreams last fall. 😉 With my worthy goal in mind, I fiddled and flubbed, stirred and spilled, tasted and adjusted…
This irresistible snack (ahem, eat-all-the-time food) became an instant family hit. We even decided to pack the crumbles in jars and send them across the country as Christmas gifts for the extended family.
Without further ado, I present to you: cocoa almond crumbles! I hope your family relishes this crunchy, grain-free, gluten-free, dairy-free delight as much as we do!
Cocoa Almond Crumbles
- 4 cups raw almonds
- 1 tablespoon sea salt
- 3/4 cup maple syrup
- 3/4 cup cocoa powder
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil
About 2 days before you want to eat the crumbles, combine almonds and salt in a large bowl.
Cover completely with pure water.
Soak for 12 to 24 hours, then strain and rinse.
Pulse in food processor until almonds reach desired consistency.
Place pulsed almonds in a large bowl.
Add all additional ingredients and stir well.
If doubling or tripling this recipe, you may have to combine in a very large bowl or stock pot.
Place mixture on dehydrator sheets and spread to 1-inch layers, covering the sheets. Dehydrate on 115 degrees Fahrenheit for about 24 hours.
After 24 hours, let crumbles sit in dehydrator until cooled to room temperature.
Taste to see if they're done. They should be crunchy -- not stale or damp.
If they aren't done, let dehydrator at 115 degrees Fahrenheit for another 2 to 3 hours.
When finished, store cocoa almond crumbles in canning jars.
If you don't have a dehydrator, use your oven instead!
Turn oven onto lowest temperature.
Spread crumbles on a few cookie sheets and place inside.
After about 30 minutes, flip the crumbles over to ensure even cooking.
Come back 30 minutes later and check.
It may take a few hours for them to finish.
Follow above instructions for checking doneness.
Will you make these cocoa almond crumbles?
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