Paleo Dehydrated Chocolate Granola with Strawberries

Ingredients

• Pecans

  Nuts

  1 cup, chopped or 109g

• Almonds

  Nuts, raw

  1 cup, ground or 95g

• Hazelnuts or filberts

  Nuts

  1 cup, chopped or 115g

• Salt

  Table

  1 ½ tsp or 9g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Coffee and cocoa powder

  (mocha), with whitener and low calorie sweetener

  3 ½ oz or 99g

• Flaxseed

  Seeds

  14 tbsp, ground or 98g

• Almond butter

  Nuts, plain, without salt added

  2 tbsp or 32g

• Maple syrups

  ⅓ cup or 107g

• Vanilla extract

  2 tbsp or 26g

• Strawberries

  Raw

  ½ cup, halves or 76g

Directions

1. Soak the nuts and two-thirds of the salt in water for 8-24 hours, then drain and dry on a towel-lined plate for 10 minutes.
2. Preheat the oven to 170°F. Process the nuts to a crumbly texture, then mix with cinnamon, cocoa powder, remaining salt, and ground flaxseed.
3. Melt almond butter, then add maple syrup and vanilla extract. Combine with nut mixture and spread on a parchment-lined cookie sheet. Dehydrate at 170°F for 8 hours.
4. Break the granola into clumps while warm. Serve with strawberries or store in an air-tight container.