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yummy chocolate almonds recipe

By Robyn Openshaw, MSW | Jan 24, 2010

So I just made this recipe in my dehydrator yesterday. They didn’t even finish drying before my kids finished them! So I’m starting a new double batch now. It’s a great treat to get RAW, SPROUTED nutrition into your family’s routine, and it’s a great way to use your raw almonds you got in the group buy.

If you got almonds in the group buy and you’d like to try this, and you’re one of the first three to respond by commenting on this blog, I’ll have Organics for Everyone send you a 12 oz. jar of their organic date syrup, which was WONDERFUL in this recipe (unprocessed, highly nutritious sweetener):

Chocolate Almonds

2 cups raw almonds

1 Tbsp. coconut oil

2 Tbsp. date syrup

1 Tbsp. raw chocolate powder (or nonalkalized unsweetened cocoa powder)

1/4 tsp. Original Himalayan Crystal Salt

Soak your raw almonds in water overnight, then drain and allow them to air dry (an hour or two). Make sure coconut oil (warm it in hot water if necessary) is liquid, and mix all remaining ingredients well. Stir in nuts. Spread evenly on dehydrator tray and dry until no longer wet/sticky, about 14-18 hours, below 116 degrees. Enjoy!

Posted in: Recipes, Whole Food

44 thoughts on “yummy chocolate almonds recipe”

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  1. Anonymous says:

    I just finished dehydrating this recipe with the following “adaptations”

    I used pecans in place of almonds, since I can access them much more easily and they are more affordable and RAW.

    And, I used honey in place of the date syrup.

    These taste delighful! Very crunchy and yummy.

    Just thought I’d inform you of my results.

    Thanks, Robyn, for posting the recipe. ENJOY!!! everyone. 🙂

  2. Anonymous says:

    I can’t wait to try this recipe…sounds so yummy….so sad I missed out on the giveaway:-(

  3. Anonymous says:

    Where can we get the date syrup?

  4. Anonymous says:

    I tried this recipe and it was delicious. I used agave instead of date syrup. I dried at 116 for 20 hours. They were sticky and still moist on the inside. I increased the temperature to 135 for a couple hours and then higher for a couple more hours. Finally I just took them out. The dehydrated almonds I have purchased have all been crunchy – my Excalibur works for everything else so I’m not sure what happened. What did I do wrong?

    1. Robyn Openshaw, MSW says:

      I wonder if it’s a function of agave being much thinner than the date syrup? But generally, you just dry them longer. Longer is much better than hotter, since enzymes die above 116 degrees.

  5. Anonymous says:

    Robyn,

    Thank you for what you do. I have several food sensitivities—-gluten, dairy, corn, and soy. I am committed to learn new things to prepare and eat, instead of working so hard to dodge what does not agree with me. The chocolate almonds sound good. I want to make a snack bar to carry with me.

    Kathleen

  6. Anonymous says:

    Speaking of enzymes and temperature, I just read an article on the Excalibur website. They discuss the writings of Dr. Howell, conversations their employees have had with Ann Wigmore and Viktoras Kulvinskas, and their own research on heat and moisture’s effects on enzymes. There’s some interesting info there.

    http://www.excaliburdehydrator.com/enzymes_and_thermostat_control.htm

  7. Anonymous says:

    I couldn’t find date syrup and tried the agave. Same problem, sticky. Dried at 105 for 36 hours… they’re finally just tacky.

    BUT then I found a recipe to make the date syrup. It was so easy. And the almonds are DELICIOUS. Here’s the recipe:

    Date Syrup- makes about 12 tablespoons or 3/4 cup

    1 cup pitted Medjool dates (about .5 pound)

    1 cup water

    1 teaspoon vanilla extract

    1/4 teaspoon cinnamon

    In a medium saucepan, bring water and dates to a boil. Reduce heat to low. Cover and simmer for 15 minutes. Add vanilla and simmer for an additional 5 minutes.

    Allow mixture to cool to room temperature. Place mixture in a blender with the cinnamon. Pulse until smooth and completely blended.

    Store in a sealed container in your refrigerator. Warm the syrup before using.

    THANK YOU FOR POSTING THIS ROBYN!!

  8. Obrigado pelo que você faz. Eu tenho várias sensibilidades do alimento – o glúten, leite, milho, soja e. Estou empenhado em aprender coisas novas para preparar e comer, em vez de trabalhar tão duro para evitar o que não concorda comigo. As amêndoas de chocolate bom som. Eu quero fazer um snack-bar para levar comigo.

  9. Steph says:

    sounds soooooo yummy! but I don’t have a dehydrator. can you put them in the oven at under 116 degrees & dry them out that way? would take a long time, I guess, but just wondering??

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