Coconut Almond Crumble

**This recipe calls for the nuts to be roasted. If you are using nuts that have been soaked and dehydrated, keep the enzymes active by simply skipping the step of roasting the nuts in the oven. The nuts will keep perfectly in a covered container on the counter. Alternatives: Give this crumble a little kick by adding ¼ teaspoon of cayenne pepper (or more if you like it hot). Pairing a spiced-up version with sweeter treats, or salads that incorporate sweet fruits can create an incredible flavor profile.
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Ingredients for 6 servings

1 cup almonds

1 tablespoon coconut oil

2 teaspoons cinnamon

1 pinch of salt



Rinse the almonds and place them in a small food processor. Use the pulse feature to chop the nuts until no large pieces remain.


Transfer the chopped nuts to a bowl. Add in the coconut oil (slightly warmed so it’s in liquid form), the cinnamon and pinch of salt. Mix together with a wooden spoon.


Preheat your oven to 325. Evenly spread the nut mixture on a sheet of parchment paper. Place in the oven for 10-12 minutes or until nuts are slightly roasted.Remove the nut mixture from the oven and allow to cool.


Place in a glass jar and leave on the counter for addition to almost any dish - especially salads and desserts!

View instructions at
Kristen Bocanegra

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