Almond Chocolate Coconut Coffee Crumble


Top a slice of oatmeal breakfast pie or any hot cereal in a bowl. Top your favorite cake, pudding or ice cream; sprinkle onto the whipped topping on your favorite dessert. Or, eat it a teaspoon at a time as a snack right from the jar!

Makes approx. 3-1/2 cups

2 c. whole lightly salted almonds

1/3 c. walnut halves

1/3 c. unsweetened shredded coconut

1/2 c. rolled oats

2 T. unsweetened powdered cocoa

1 oz. unsweetened baking chocolate, shaved into bits

1 T. fine grind flax seed

1 T. fine grind dark roast coffee

1/3 c. light brown sugar

1 T. imitation vanilla flavoring

2 t. imitation maple flavoring

1/4 c. Grade A maple syrup

Place all ingredients, except vanilla, maple flavoring and maple syrup in food processor. Process till evenly mealy. Shut off the unit every 30 seconds to prevent overheating if needed, otherwise mainly pulse, then process, scrape, pulse, process.

Add vanilla, maple flavor and maple syrup. Process till the bits start pulling away from the sides and sticking together.

Transfer to covered jars for use as needed.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.