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soaking deactivates acids and enzyme inhibitors, which would make them more towards alkaline … but to be truly alkaline you would have to sprout them
if it tastes better dry, make it dry
soaked is a bit healthier, sprouted is even more healthier
I like to soak nuts and seeds overnight, rinse well, dehydrate til crunchy and store in the freezer so the enzyme inhibitors are gone, but I still have crunchy nuts, that are live and ready to use, to make crusts or other recipes that call for unsoaked nuts :)
I do not use soaked nuts for crusts and don’t soak the dates either unless I have to use dried (harder texture) dates, in which I’d only soak for about 10 minutes. Soaked items sort of make the crust more goopy…goopy, is that a word? :) Hope this helps.