breakfast · Dehydrator · Desserts · Recipe · Snacks

Dehydrator Chocolate Raspberry Flatbread

I should’ve titled this post “looks can be deceiving”, because the pictures of this Flatbread don’t do it justice. My pickier child of the two has been devouring it nonstop. She also thinks she’s eating dessert (jokes on her! šŸ˜‚). This is loaded with nutrients that have been preserved due to it being “raw” from the low temp you dehydrate at. It’s also full of healthy fats so it’ll keep your blood sugar sustained unlike an actual dessert.

I prefer to use raw honey and cacao powder in this. Ā The fact that it’s not cooked at higher temps means all theĀ antioxidants and nutrientsĀ that makes raw honey and raw chocolate (cacao NOT cocoa) so beneficial get preserved.

The cool part is you can also just eat the mixture straight from the blender as a pudding if you’d like! You don’t even have to dehydrate it.

A few tips and swaps:

  • Make sure you line the dehydrator with parchment paper and not the plastic jelly sheets. Ā The flatbread won’t dehydrate properly and will crack if you do.
  • You can use either a food processor or a high powered blender to make this!
  • Feel free to try using strawberries instead of raspberries
  • Swap the vinegar for lemon juice, lime juice or another type of vinegar. I went with champagne because it pairs well with the berries and chocolate.
  • Make it nut free by swapping the cashews for more coconut flakes.
  • Use maple syrup in place of honey
  • Use monk fruit, not honey, to make it lower in carbs for Keto
  • Make it mocha by using strong, cold coffee in place of the water.

Dehydrator Chocolate Raspberry Flatbread

  • Difficulty: easy
  • Print

INGREDIENTS

  • 1 cup filtered water
  • Ā¼ cup chia seeds
  • 2 Tb raw honey (or sweetener of choice)
  • 2 Tb champagne vinegar (or lemon juice)
  • Ā¼ cup cacao powder
  • 1 cup unsweetened shredded coconut
  • Ā½ cup raw cashews (soaked and rinsed for 4 hours first or overnight)
  • 1 cup fresh or frozen raspberries
  • **optional: cacao nibs or extra coconut to sprinkle on top before dehydrating

DIRECTIONS

For Vitamix or Blendtec:

  1. Line 2 dehydrator trays if using a round dehydrator, or 1 large Excalibur tray with parchment paper.
  2. Add all ingredients to the blender in the order listed.
  3. Blend on high speed until smooth (mine only took about 35 seconds).
  4. Spread onto dehydrator trays to about 1/8-1/4″Ā thickness with the back of a spoon.
  5. Dehydrate until it no longer feels wet but is still pliable. Ā It helps to flip after about 5 hours and peel off the parchment but this step isn’t necessary if you start it at night.

For food processor:

  1. Add cashews, coconut and chia seeds to bowl. Ā Pulse until fairly small.
  2. Add remaining ingredients and process until smooth.
  3. Blend on high speed until smooth (mine only took about 35 seconds).
  4. Spread onto dehydrator trays to about 1/8-1/4″Ā thickness with the back of a spoon.
  5. Dehydrate until it no longer feels wet but is still pliable. Ā It helps to flip after about 5 hours and peel off the parchment but this step isn’t necessary if you start it at night.

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