Preparation: Soak almonds in water with 2 tbl spoons of sea salt for 8 hours. Dehydrate for 2 days, or in oven 150 degrees (some ovens only go to 170, prop door open with a metal utensil in this case) The almonds are ready when crisp! Put 2 cups almonds in food processor, until finely ground.1 cup of Holy Kakow OG cocoa powder
1 cup of softened virgin coconut oil
2/3-3/4 cup of honey or agave syrup
1 tsp. of vanilla
1/2 tsp of sea salt
Blend in a food processor: Chunky or smooth - it's your call
Place parchment paper on a baking sheet and pour the mixture on top, 1/2 inch thick. Refrigerate 2-3 hours
Cut into squares and put in glass container, keep chilled.
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