I remember as a little girl going to the market and getting a little bag of vanilla toffee coated peanuts. This recipe reminds me of eating those vanilla peanuts only with chocolate on them too!
I will not be surprised if these don’t last more than 1 sitting in my house – I can just see both my children guzzling these down – I am already pinching a few from the dehydrator because maple syrup on almonds with vanilla is just incredibly delicious… Why raw food did I not know about you earlier?I feel I have wasted so many years eating overly processed rubbish while all along I could have been eating you!
Ok – the recipe because that is actually what you are here for.
1/4 cup maple syrup
1/2 Tsp. vanilla powder
pinch of salt (sounds strange but it really complements the maple syrup flavour)
2 cups raw almonds (I prefer to soak and dehydrate my almond before using in recipes)
4 Tsp. cacao powder
2 Tsp. coconut sugar
In a medium sized bowl, whisk together the maple syrup, vanilla and salt. Add the almonds and mix until all the nuts are coated in syrup.
Place the nuts on a lined dehydrator tray and dehydrate at 115 degrees Fahrenheit for 12 – 16 hours – until the almonds are dry.
In a small bowl combine the coconut sugar and the cacao powder. Toss the dehydrated nuts with the sugar cacao mixture until well coated.
Now these little delights are ready to munch on.
Actually – what happened was that my daughter could not resist eating these as they were dehydrating – so we left half as just maple syrup vanilla coated almonds and dusted the other half with cacao. I was correct! They were gone in 1 sitting – luckily they had eaten their dinner already!
By request, another batch is in the dehydrator as I speak. 🙂
Giving credit where credit is due…
Recipe inspired by the amazing Amber Shea Crawley – tah heaps Amber.