Ingredients
- Mocha Almond Fudge Crunch
- 1 cup sprouted, then dehydrated quinoa
- 2 Tbsp cacao powder
- 3 Tbsp maple syrup (or your favorite liquid sweetener)
- 3 Tbsp almond butter
- pinch sea salt
- 1 drop Medicine Flower Almond Extract (or 1/3 tsp liquid extract)
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Summary
Mocha Almond Fudge Crunch - Sprouted Quinoa PLUS Breakfast Cereal
Publisher of: www.rawfullytempting.com
Recipe Summary & Steps
- Mocha Almond Fudge Crunch
- 1 cup sprouted, then dehydrated quinoa
- 2 Tbsp cacao powder
- 3 Tbsp maple syrup (or your favorite liquid sweetener)
- 3 Tbsp almond butter
- pinch sea salt
- 1 drop Medicine Flower Almond Extract (or 1/3 tsp liquid extract)
2 - 3 drops Medicine Flower Coffee Extract (or your favorite brand).
Procedure
In a large mixing bowl add all ingredients. Mix with a wooden spoon, working the liquid sweetener into the ingredients until it starts to clump together. Spread on a non-stick dehydrator sheet and dehydrate at 110 degrees for 6-8 hours. You can substitute the coffee extract with another flavor you prefer.
This is amazing a breakfast cereal, served with fresh hazelnut or almond milk. I combined the two...fabulous! Add popped amaranth, raw, chopped nuts, raisins, coconut, and some fresh fruit... woohooo, a fabulous, crunchy, munchy breakfast treat!
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