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

  5 ½ tsp or 33g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Coffee and cocoa powder

  (mocha), with whitener and low calorie sweetener

  3 ½ oz or 99g

• Flaxseed

  Finely Ground, Organic - 365 Everyday Value

  3 ½ oz or 99g

• 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. 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.
2. 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.
3. 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.
4. 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.
5. 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!