Cocoa Almond Crumbles

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Cocoa Almond Crumbles | Combining almonds and chocolate was one of my many culinary dreams last fall. This combination of cocoa, nuts, and coconut is sure to please everyone. Use for easy snacks, desserts, or breakfasts. Relish this crunchy, grain-free, gluten-free, dairy-free delight, and/or enjoy gifting to others! | GNOWFGLINS.com

“I wonder what would happen if I combined soaked almonds and… CHOCOLATE?!” That was one of my many culinary dreams last fall. Perhaps I should call it a scientific, therapeutic, kitchen project with the added benefit of taste-testing something chocolate.

You should probably know — I love (dark) chocolate. ;)

With my worthy goal in mind, I fiddled and flubbed, stirred and spilled, tasted and adjusted during November. This irresistible snack (ahem, eat-all-the-time food) became an instant hit in my family. We even decided to pack the crumbles in jars and send them across the country as Christmas gifts for the extended family.

Without further ado, I present to you cocoa almond crumbles. I hope your family relishes this crunchy, grain-free, gluten-free, dairy-free delight as much as we do!

Cocoa Almond Crumbles

Note: These directions assume you are using a dehydrator. If you don’t have one, you can still make these crumbles. When it is time to “dehydrate,” instead turn your oven to its lowest temperature. Spread your crumbles on a few cookie sheets and place in oven. After about 30 minutes, flip the crumbles over to ensure even cooking. Come back 30 minutes later and check. See section below on taste-testing to determine when yours are done. Total cooking time could take a couple hours.

  • 4 cups raw organic almonds (non-organic and roasted/unsalted could be used)
  • 1 tablespoon unrefined sea salt
  • 3/4 cup maple syrup
  • 3/4 cup unprocessed cocoa powder
  • 1/2 cup shredded coconut
  • 1 teaspoon vanilla
  • 3 tablespoons coconut oil

Makes approximately 2 quarts (3 to 4 dehydrator sheets, or 2 to 3 cookie sheets).

Think about two days ahead for this recipe. If you want it available for snacking by Monday morning, start the recipe on Friday night or Saturday morning. Place the almonds and salt in a large bowl. Cover completely with filtered or purified water and soak for 12 to 24 hours. Strain, rinse, then place in food processor. Pulse several times until almonds reach the desired size and consistency you want (see picture below).

Cocoa Almond Crumbles | Combining almonds and chocolate was one of my many culinary dreams last fall. This combination of cocoa, nuts, and coconut is sure to please everyone. Use for easy snacks, desserts, or breakfasts. Relish this crunchy, grain-free, gluten-free, dairy-free delight, and/or enjoy gifting to others! | GNOWFGLINS.com

Place almonds in large bowl. Add additional ingredients and stir well. If doubling or tripling this recipe, you may have to combine in a very large bowl or stock pot.

Cocoa Almond Crumbles | Combining almonds and chocolate was one of my many culinary dreams last fall. This combination of cocoa, nuts, and coconut is sure to please everyone. Use for easy snacks, desserts, or breakfasts. Relish this crunchy, grain-free, gluten-free, dairy-free delight, and/or enjoy gifting to others! | GNOWFGLINS.com

Place mixture on dehydrator sheets and spread to 1-inch layers, covering the sheets. (See note above if you don’t have a dehydrator.)

Cocoa Almond Crumbles | Combining almonds and chocolate was one of my many culinary dreams last fall. This combination of cocoa, nuts, and coconut is sure to please everyone. Use for easy snacks, desserts, or breakfasts. Relish this crunchy, grain-free, gluten-free, dairy-free delight, and/or enjoy gifting to others! | GNOWFGLINS.com

Dehydrate on 115 degrees Fahrenheit for about 24 hours.

Cocoa Almond Crumbles | Combining almonds and chocolate was one of my many culinary dreams last fall. This combination of cocoa, nuts, and coconut is sure to please everyone. Use for easy snacks, desserts, or breakfasts. Relish this crunchy, grain-free, gluten-free, dairy-free delight, and/or enjoy gifting to others! | GNOWFGLINS.com

When the 24 hours have elapsed, allow the crumbles to sit in the dehydrator until they cool to room temperature. Taste to see if they’re done. They should be crunchy — not stale or damp. If they don’t taste quite right, turn the dehydrator back to 115 degrees Fahrenheit and let the crumbles dehydrate for another 2 to 3 hours.

I’m always up for taste-testing alone. However, family members of all ages tend to find this important step very attractive. :) Inevitably, by the time the kids (and my husband) discover it’s taste-testing time, we lose a whole sheet of crumbles due to “family interest.” Warning: you may find the same!

Cocoa Almond Crumbles | Combining almonds and chocolate was one of my many culinary dreams last fall. This combination of cocoa, nuts, and coconut is sure to please everyone. Use for easy snacks, desserts, or breakfasts. Relish this crunchy, grain-free, gluten-free, dairy-free delight, and/or enjoy gifting to others! | GNOWFGLINS.com

We store our cocoa almond crumbles in canning jars. I leave one on the counter for as long as it lasts, so it makes for an easily accessible snack option. The crumbles can also be used as a handheld dessert or sprinkled atop homemade ice cream. Consider topping your morning yogurt with crumbles and banana slices as well! Or, maybe you want to gift these culinary gems as we did. Believe me, your gift recipients will be grateful for your efforts. Enjoy!

Cocoa Almond Crumbles | Combining almonds and chocolate was one of my many culinary dreams last fall. This combination of cocoa, nuts, and coconut is sure to please everyone. Use for easy snacks, desserts, or breakfasts. Relish this crunchy, grain-free, gluten-free, dairy-free delight, and/or enjoy gifting to others! | GNOWFGLINS.com

If you made these cocoa almond crumbles, were they a hit with you and/or your family? Did you serve as a snack, a dessert, or for breakfast? Will you be gifting someone with these delicious morsels?

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Comments

    • JennaJenna says

      Hi Joanne! Thanks for your comment. I’m glad you had a chance to try the recipe. Fun to hear of a family enjoying the Cocoa Almond Crumbles. Sorry they caused fighting, ha, ha! God bless, Jenna

  1. Saundra says

    These were amazing! I didn’t even share and ate the whole bag in one sitting…not sure if having the recipe is a good or bad thing! Thank you for sharing :)

    • JennaJenna says

      Hi Saundra! Thanks for sharing. I can relate. My husband and I could stand in the kitchen snacking on these, and not realize we just ate a quart of crumbles! Take care. God bless, Jenna :)

    • JennaJenna says

      Hi Theresa, I’m glad the crumbles look appealing to you! Let us know what you think after you’ve made them and have tried them. God bless, Jenna

    • JennaJenna says

      Hi Anna,

      Given you already have some soaked/dehydrated nuts around, I’d slightly pulse them as they are (i.e., not re-soak them), add the other ingredients, and dehydrate them again for the purpose of “setting” those other ingredients in with the almonds. I haven’t tried this myself, but it sounds like a reasonable approach.

      (I would recommend that the next time you buy almonds, set 4 cups of the soaked almonds aside for the specific purpose of this recipe, but then dehydrate the rest as you normally would.)

      Let us know how your crumbles work out, in case someone else has the same question in the future!

      Thanks, God bless, Jenna

  2. Virginia says

    Have you ever made this with raw honey in place of the maple syrup? We have about 4 gallons of the stuff, and I can only make so much granola ;-)

    • Jenna EttlichJenna Ettlich says

      Hi Virginia, Yes – you can try it with raw honey, although you may have to adjust the amount of sweetener. Depending on the recipe, honey can sometimes overpower the taste of the final product (whereas maple syrup seems to blend in a bit better). Let us know how it works! Jenna :)

    • Jenna EttlichJenna Ettlich says

      Hello Edie, Yes – per the post (for those who don’t have a dehydrator), “When it is time to ‘dehydrate,’ instead turn your oven to its lowest temperature. Spread your crumbles on a few cookie sheets and place in oven. After about 30 minutes, flip the crumbles over to ensure even cooking. Come back 30 minutes later and check. See section on taste-testing to determine when yours are done. Total cooking time could take a couple hours.” Hope this helps! Jenna :)

  3. Deb says

    Hi Jenna,

    Thank you for the recipe! What kind/brand of cocoa powder did you use? I have cacao nibs I could grind up if that would work instead of buying cocoa powder.

    Thank you,
    Deb Casey
    Edgewood, NM

  4. Janet White says

    I checked the link for Wilderness Family Naturals and found that you buy unfermented raw cacao powder, rather than fermented. Can you tell me the difference? and why you choose unfermented?
    Thank you, and thanks for this great recipe!
    Janet

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