Almond Chocolate Coconut Coffee Crumble

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.