12 Servings
1 Cup, chopped Pecans
1 Cup, ground Almonds
1 Cup, chopped Hazelnuts Or Filberts
5 1/2 Tsp Salt
1 Tsp Cinnamon
3 1/2 Oz Coffee And Cocoa Powder
3 1/2 Oz Flaxseed
2 Tbsp Almond Butter
1/3 Cup Maple Syrups
2 Tbsp Vanilla Extract
1/2 Cup, halves Strawberries
Place the nuts and 1 tsp salt in a bowl, then cover with water.
Soak (8 hours minimum and up to 24 hours), then drain.
Transfer the nuts to a towel-lined plate for 10 minutes to absorb more moisture
Line a cookie sheet with parchment paper, and preheat the oven to 170 degrees F.
Place the nuts in a food processor, then grind to the crumbly texture of your preference.
Transfer the nuts to a large mixing bowl.
Stir in the cinnamon, cocoa powder, ½ tsp salt and flaxseed meal or ground flax seeds
Melt the almond butter in a small pot over medium heat.
Stir in the maple syrup and vanilla extract once melted, and remove from heat.
Blend the wet ingredients into the nut mixture, then spread on the parchment paper-lined cookie sheet.
Dehydrate at 170 degrees F for 8 hours
Remove from the oven, and carefully break the granola apart into clumps while still warm.
Serve with strawberries, or allow to cool and store in an air-tight container.
Enjoy!
