1. Blend or whisk together the almond butter, water, sweetener, cacao/cocoa, vanilla, and salt.
2. Combine the buckwheaties, kale, and cacao nibs in a large mixing bowl. Just as you would a kale salad, "massage" the almond butter and cacao mixture into the kale and buckwheat mixture. Make sure everything is coated heavily; you don't want to use a light touch here! I used nearly all of the sauce to coat my granola, and had about a quarter cup or three tablespoons leftover. (I stirred it into hot oats in the morning, and it was delicious, just FYI.)
3. Spread the mixture onto a rectangular, Teflex lined dehydrator sheet. Dehydrate at 115 for 6-8 hours. Remove the granola from the Teflex and transfer to a mesh sheet. Dehydrate for another two hours, or until totally dry/crispy. Enjoy with banana, berries, as a snack, or sprinkled on top of a thick smoothie (yum!).
Makes 5 to 6 cups.