Raw Cocoa Crackers

By Chef:  Gena Hemshaw
Posted: November 11, 2011


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The crackers have a fabulous texture.  they’re a little salty, a little sweet, a little crunchy, and a lot addictive. The chia seeds add some variety in texture, along with all of their usual nutritional benefits: fiber, Omega 3 and 6 fatty acids, protein, and calcium.

Yield: 25-30 crackers


  • 1 cup cashews
  • 1/3 cup flax meal
  • 1/4 tsp salt
  • 1/4 cup cacao nibs
  • 1/2 cup date paste
  • Scant 1/2 cup water (or as needed)
  • 2 tbsp chia seeds



1) Grind cashews, flax, salt, and cacao nibs in a food processor till finely ground.

2) Add date paste and run the processor motor. Drizzle water in until the mixture is the texture you want: it should be thick but not so thick you can’t spread it easily on a dehydrator tray.

3) Add chia seeds and pulse to combine.

4) Spread onto a Teflex lined dehydrator sheet and dehydrate for 3-4 hours at 115 degrees. Flip, score into cracker shapes, and dehydrate for another four hours.