Monday, September 29th, 2008

Chocolate Chia Crackers and Amazing Spreads!

by Kristen Suzanne in chia seeds, raw chocolate, raw recipes

Calling all Raw Vegan Chocolate lovers! Are you ready for a super fun trio of recipes? Get out your dehydrator because my Chocolate Chia Crackers are BIG fun. Need a snack for your kid’s lunch box? Want something super healthy to munch on while watching this week’s VP debates? Then, look no further because this is it! I wrote in a past post that Chia is a dieter’s dream food. And, raw chocolate mixed in… HELLO! YUM!

What? Don’t have a dehydrator yet? Why not??? Having a dehydrator is such a fun addition to your Raw Vegan kitchen because it adds tremendous variety to your diet as well as shelf life to some of your food. Now you can have crunchy foods, warm foods, marinated foods with a texture reminiscent of cooked food, and foods that can last a long time in your refrigerator or freezer. Need I say more? Or, maybe you have a dehydrator but want some delicious dehydrated recipes, then check out my ebook, Kristen Suzanne’s EASY Raw Dehydrating.

Okay, back to this wonderful trio of Raw Vegan recipes. Here you go! Enjoy!!!

Chocolate Chia Crackers
Yield 1 tray (quantity depends on size you cut)

1 cup chia seeds (get them here)
2 cups water

Juice of 1 orange

1 apple, cored & chopped

1/4 cup raw chocolate powder (Navitas is my all-time favorite brand)

2 tablespoons raw agave nectar

6 dates, pitted

dash Himalayan crystal salt

Soak your chia seeds for 30 minutes in a large bowl with 1 1/2 cups of the water. Blend the remaining ingredients (including the remaining 1/2 cup of water) together. Add the blended mixture to the bowl with soaked chia seeds and stir to mix. Break up any chia seed clumps with your rubber spatula or spoon. Let the mixture sit (as is) for 15-30 minutes.

Spread the mixture on a dehydrator tray lined with a non-stick paraflex sheet and score to desired size. (For a thinner cracker, divide between two trays.) Dehydrate at 135 degrees for 60 minutes. Reduce the temperature to 105 degrees and dehydrate another 6-8 hours. Flip crackers onto another tray without a paraflex sheet and peel off the paraflex sheet being used. Dehydrate another 6-10 hours, or until you reach your desired dryness.

Chocolate Hazelnut Butter Spread
Yield 1 1/4 cups

1 1/2 cups hazelnuts
3 tablespoons raw chocolate powder

1 1/2 tablespoons agave nectar

1/2 cup cashews

2 tablespoons extra virgin coconut oil

pinch Himalayan crystal salt

Process all of the ingredients in a food processor, fitted with the “S” blade, until creamy. That’s it! Easy!

Sweet Southern Peach Jam
Yield 1 cup

1 cup frozen peaches, thawed
3 dates, pitted, soaked 20 minutes, drained

1 tablespoon raw agave nectar

Blend all of the ingredients together. Voila, Sweet Southern Peach Jam!

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