( made by Deanne at June 2011 potluck)
2.5 cups soaked almonds (I soaked for 24 hours, changing the water, but you can do 8 or 12 hours)
1/2 cup dates
1/4 cup tamari (you can use Nama Shoyu too, but it has wheat in it)
1.5 teaspoons chopped garlic
1 teaspoon finely minced ginger.
Rinse and drain almonds.
I put the dates, garlic and ginger through my juicer on puree, rather than juice to form a paste.
Add tamari to the paste and toss it over the almonds.
Dehydrate almonds (145 degrees for 1 hour and then turn down to 115 degrees) till crispy. It may take 2 days.
Add to salads or eat straight up.
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