Spicy Chipotle Almonds

 

This super on-the-go snack is great for travel, lunch box, or simply munching on while binging Netflix. I’ve only done these in a dehydrator, but I’m sure you could do a slow, low temperature bake as well. Let us know if you try this in comments  

Ingredients

3 cups almonds, soaked overnight

1/4c  sunflower seeds

¼ cup grade B maple syrup

1 tsp coconut oil, melted

½ tsp Himalayan salt

Chipotle powder

Chili powder, pinch

Garlic powder, pinch

2t Cacao powder

Cayenne powder, pinch

1/3 c Coconut Flakes, unsweetened, optional

½ tsp  turmeric, optional

Directions

Soak 2-3 cups raw almonds overnight. Rinse and dehydrate 2-3 hours (or low temp oven) until just dry to touch.

In large bowl, mix almonds and sunflower seeds with maple syrup (or your fav sweetener) and melted coconut oil. Massage well, coating nuts. 

Add salt and sprinkle to taste with chipotle powder, garlic powder, chili powder, cacao powder (or carob), and dash of cayenne. 

Add fine coconut flakes and mix well. 

Spread mixture on mesh dehydrator tray. (place piece of parchment paper underneath for any drips). 

Dehydrate @110 degrees F up to 24 hours (or bake with oven door cracked open on lowest temp ) until dry and crunchy. 

Store in airtight container. Option - mix with chopped sunflower seeds, pumpkin seeds, etc...