As I'm a newbie to raw foods myself, I'm pretty sure "dehydrated nuts" are soaked/sprouted raw nuts, and then dehydrated...as you said. I did not do that to the nuts in this recipe.
As for the almond pulp, I use the pulp as opposed to the fresh nut or wet pulp for two reasons. 1.) I have a ton of it around from making almond milk all the time, and 2.) the wet-to-dry ratio will vary if using fresh ground almonds or wet almond pulp instead of dehydrated pulp. The difference will be minor, but a difference none the less. Also, if you just process raw nuts, you have to watch it so you don't turn the "flour" into a nut butter.
Last edited by Clairecunn : 09-30-2009 at 10:05 AM.