Soak: Place raw almonds in a bowl and cover them with water. Allow the almonds to soak for 8 to 12 hours, ensuring they are fully submerged.
Rinse: After soaking, drain and rinse the almonds thoroughly.
Dry: Spread the almonds in a single layer on a dehydrator tray or baking sheet. Dehydrate the almonds at a low temperature (around 115°F/46°C) for 12 to 24 hours until they are dry and crunchy.
Store: Once dehydrated, store your activated almonds in an airtight container for lasting freshness.