12 Steps to Whole Foods

Sprouting and Dehydrating
Cocoa Almonds
2 C raw almonds, soaked and dehydrated at 105° approx. 6 hours
1 Tbsp. coconut oil, warmed in hot water if necessary so it’s liquid
2 Tbsp. date syrup
1 Tbsp. raw chocolate powder or nonalkalized unsweetened cocoa powder
¼ tsp. Original Himalayan Crystal Salt (OHCS) (page 339)
Soak raw almonds in water overnight, then drain and allow them to air dry (an hour or two). Mix all remaining
ingredients together well, then stir in the nuts. Spread mixture evenly on dehydrator tray and dry until no longer
wet/sticky—about 14-18 hours, below 115°.
Almond Cherry Cookies
2-2½ C almond pulp
¼ C natural peanut butter
1 C sesame seeds, soaked several hours and drained
1 tsp. almond extract
½ C honey (raw)
¼ tsp. nutmeg
½ tsp. cinnamon
1 C Craisins, soaked several hours and drained
Process all ingredients except the Craisins in a high-powered blender until smooth. Add the Craisins and blend
on low just to chop up the Craisins, not purée them. Press large spoonfuls onto Teflex sheets in a dehydrator.
Dehydrate for 12+ hours until dry on the tops, then flip and dry another 2 hours until desired consistency is
achieved.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 211