November 24, 2012

Chocolate Chia Crackers

I am so excited about this little recipe.   What a treat, chocolate crackers that are high in protein, iron, calcium, and omega 3s. In my opinion, they have a taste like an Oreo cookie. I couldn't believe it when I read the recipe over and realized it was dehydrated pudding.  I couldn't wait to see how they would turn out.  I liked them so much, I immediately made another batch. I took a bag of crackers over to share with Rachel and her first words were "This would be great for a pie crust." What an awesome idea.  For our Thanksgiving dessert I used them as a pie crust for a raw strawberry pie.  The crust was tender, but not so moist you didn't know it was crust.  The next time I make this recipe with the idea of using it as a crust, I'll make it a little thicker.

This recipe calls for making hazelnut milk to use in the mix, but you can substitute with cashews, almonds, or macadamia nuts or any non dairy milk.  I used some millet milk and almond milk in my second batch and it worked out just fine.  Organic cocoa powder works well if cacao powder isn't available.

Chocolate Chia Crackers
   Fills 2 Dehydrator trays

 - 1 cup chia seeds, depending on how thick you like your puddings
- ½ cup
raw cacao powder
- 3 T + ½ cup
agave nectar
- 1 cup raw hazelnuts, almonds, cashews, or macadamia nuts
- 1 ½ t pure vanilla extract
- 2 T raw
coconut oil
Celtic sea salt

- Blend the hazelnuts with 3 cups water and 3 T agave. Strain the liquid through a nut milk bag or cheesecloth to remove the fiber. (I don't strain if I use cashews or macadamia nuts)

Mix 2 cups of hazelnut milk with the chia seeds. Let stand, stirring occasionally.

- Blend the remaining 1 cup of hazelnut milk with the cacao powder, agave nectar, vanilla extract and coconut oil, along with a dash of sea salt. Mix in the soaked chia seeds, and refrigerate for about 30 minutes.

- Spread the pudding onto 2 lined dehydrator sheets, and dehydrate for about 4 hours, or until you can flip the crackers on a mesh tray. If desired, score the crackers into small pieces. Dehydrate overnight, and keep the crackers in a sealed bag in the fridge. They will stay fresh for a couple of weeks.

Here's a look at what I did with them for Thanksgiving.  The crust isn't quite even as I didn't plan on using them as a crust.  But, when Rachel mentioned it, it sounded so right.  Next time I'll not score the crackers and make it a little thicker for a raw pie crust.  The crackers softened a bit under the pie, but were still firm enough to slice like a crust.

 Raw Strawberry Macadamia Creme Pie with Chocolate Chia Cracker Crust

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