Soak the almonds overnight, covered with filtered water and with 1 tsp salt added to the water. Drain and air dry for approximately 1 hour. Melt coconut oil and mix all remaining ingredients in with it. Put nuts in a bowl and pour liquid mixture over them. Spread on cookie sheet or dehydrator tray and dry until no longer wet or sticky. (For this, set dehydrator at 125 degrees and oven at the lowest temperature.)
Store whatever almonds that are left in a container in the refrigerator.
Oh--if you are like our family, you will want to double or triple this recipe for Homemade Chocolate Almonds to keep them on hand!