Almond Cacao Caveman Crunch

It’s nearly that time of the afternoon when we start to look for something sweet to pick us up and get us through the next few hours ….. right? Well here’s a great little recipe that will tick all the boxed when it come to craving sweetness AND it even ticks the ‘good for you’ box :).

This Almond Cacao Crunch is a staple in our pantry here at Chelle’s Raw Food Kitchen and we eat it every day. We love the semi-sweet flavour mixed with the crunchiness of the toasted almonds, seeds and coconut.  That’s right, it’s cooked, not raw and is part of the 10-20% cooked food we allow ourselves. It’s great sprinkled on top of our raw oat muesli each morning or simply just a handful as a treat. So enjoy, I’m off now to whip up another batch.


Wheat Free/Dairy Free/Gluten Free/Vegan/Paleo

Prep Time: 10 Minutes

Cook Time: 25 Minutes


  • 1/2 Cup Raw Sunflower Seeds
  • 1/2 Cup Raw Pumpkins Seeds
  • 1 Cup Almond Meal
  • 1 Cup Shredded Unsweetened Coconut
  • 2 Cups Almonds chopped or slivered
  • 1/2 cup coconut oil, melted
  • 1/2 Cup 100% Raw Organic Honey/Agave/Coconut Nectar
  • 1 Teaspoon Vanilla
  • 2 Tablespoon Unsweetened Cacao Powder
  • Cinnamon to taste, the more the stronger the taste will be – I like about 2 teaspoons


  1. Preheat oven to 150 degrees
  2. In a large mixing bowl, combine all the dry ingredients and mix well
  3. In a separate bowl, combine all of your wet ingredients
  4. Microwave on high for 20-30 seconds to help it mix better
  5. Once warm, pour your wet ingredients over your dry seed and nut mixture and mix well with a fork to ensure you coat everything
  6. Spread your mixture evenly on a baking tray lined with baking paper
  7. Bake in the oven for 25 minutes
  8. Remove from the oven and stir around to ensure nothing burns, I put it back in the bowl and then respread it on the baking sheet
  9. Place back in the oven for 5 minutes

10.  Remove and let cool, it tastes better cold and also develops its crunchiness as it cools

Store in an air tight container in the pantry. Can be eaten as a breakfast cereal with almond milk and fruit, used as a crumble on top of your favourite raw dessert or just eaten straight out of the container. I love mine with frozen raspberries and coconut cream. Enjoy.

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