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! 😂). 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.  The fact that it’s not cooked at higher temps means all the antioxidants and nutrients 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.  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
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INGREDIENTS

  • 1 cup filtered water
  • ¼ cup chia seeds
  • 2 Tb raw honey (or sweetener of choice)
  • 2 Tb champagne vinegar (or lemon juice)
  • ¼ cup cacao powder
  • 1 cup unsweetened shredded coconut
  • ½ 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″ thickness with the back of a spoon.
  5. Dehydrate until it no longer feels wet but is still pliable.  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.  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″ thickness with the back of a spoon.
  5. Dehydrate until it no longer feels wet but is still pliable.  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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Dehydrator Blueberry-Coconut Flatbread 

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I’ve tried in the past to make raw veggie flatbread or crackers in my dehydrator but always seemed to fail. I just couldn’t get them to hold together or get the right texture.  Then a few weeks ago I grabbed a dehydrator recipe book to search for a way to use up some tomatoes.  I stumbled across one for tomato flax crackers and gave it a go.   Wouldn’t you know they came out perfect!

So I tried the following the week with a whole new mix of veggies but the same base idea of flax or chia seeds and water to make a gel.  I seem to have struck gold with it because those came out perfect too!

I got confident in my skills at this raw flatbread thing and thought I’d try a dessert-ish one.  At first I failed (miserably) and had to peel the crumbly mixture off the parchment paper into a bowl.  I managed to salvage it though by running it through a food processor with a little water, and then mixing it together with some gelled chia seeds.

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This was the original recipe that failed but was salvaged!

Guys…this is real life.  Not every recipe comes out perfect the first time; in fact most don’t.  BUT!  Just like real life, we live and we learn!

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Thankfully that failure led to this recipe!  I hope you enjoy it.  As a side note: I personally love it smothered in goat cheese, like the cinnamon flavored one in the pic below!

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Dehydrator Blueberry-Coconut Flatbread

  • Servings: 8-10
  • Difficulty: easy
  • Print

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A healthy snack that’s perfect for traveling, kids lunches, work lunches or sweet tooth cravings!

INGREDIENTS

  • 1/3 cup chia seeds
  • 2/3 cup coconut water or filtered water
  • 2 cups frozen wild blueberries (Costco has the best price!)
  • 1 cup shredded unsweetened coconut
  • 3 Tbsp lemon juice
  • 3 Tbsp 100% cranberry juice (can sub for more water)
  • 1 Tbsp sweetener of choice, such as coconut sugar, maple syrup, raw honey (I used monk fruit sweetener)

DIRECTIONS

  1. In a small mixing bowl combine the chia seeds with 2/3 cup coconut water. Stir well to thoroughly mix.  Set aside to allow it to gel.
  2. In a blender or food processor add all remaining ingredients.  Blend until smooth.
  3. Add the chia mixture to the blueberry mixture in the blender and blend just until mixed.
  4. Either line dehydrator trays in parchment paper or use a dehydrator tray made for fruit rolls.
  5. Spread the mixture onto the sheets to about 1/4″ thickness.
  6. Set the temp to 115° and dehydrate for about 12 hours.  Some pieces may need to be flipped and dehydrated a little longer.  You don’t want them to be wet in any spots.  Dry longer for a more cracker-like consistency.

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