2DIE4 LIVE FOODS
2DIE4 LIVE FOODS Activated Organic Almonds
2die4's Activated Organic Almonds are made in Byron Bay from Australian almonds. Vegan. Ingredients: Organic Almonds, Organic Australian Salt.
Ingredients
Organic Almonds (99%), Filtered Water, Australian Sea Salt
Allergen / Important Information
Contains: Almond.
What Makes It a Thoughtful Choice
2DIE4 LIVE FOODS Activated Organic Almonds offers the satisfying crunch of organic nuts prepared with 2DIE4's unhurried activation method: long soaking followed by slow dehydration at low temperatures. The practical format is easy to keep in the pantry for snacking, sharing, topping breakfast or adding texture to salads and cooking. Its thoughtful advantage is a carefully prepared wholefood staple with a process—and texture—that clearly differs from an ordinary roasted nut.
About the Brand
2DIE4 Live Foods is an Australian slow-food brand born in a Byron Bay home kitchen in 2004, when founder Clive began soaking and dehydrating nuts and helped bring the term ‘activated nuts’ into everyday food culture. What sets the brand apart is the patience of its process: certified-organic nuts and seeds are long-soaked in salt water, then slowly dehydrated at low temperatures to create the distinctive crunch and flavour at the heart of the range. The business grew into what it describes as the world's first commercial nut-activation operation, expanding from activated nuts into muesli, cacao snacks and nut mixes while continuing to support organic farmers and source from Australian growers wherever possible. Its enduring promise—‘long soaked, slow pace’—makes 2DIE4 a genuine alternative to conventionally roasted snacks.
Frequently Asked Questions
What ingredients are in 2DIE4 Activated Organic Almonds?
Organic almonds (99%), filtered water and Australian sea salt.
Are these almonds vegan?
Yes. The product information identifies them as vegan.
Where are they made?
They are made in Byron Bay from Australian almonds.
What allergen does this product contain?
It contains almond.
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