Have you ever tasted a Pili Nut? It’s similar to a pine nut in texture, super creamy, but larger than a Macadamia nut or peanut. Pili Nut butter is even more delicious, as it reminds me of a creamy chocolate butter similar to that of Nutella/Rawtella – really good!
This cracker recipe uses both the Pili Nut and the Pili Nut butter. I added dried cranberries, which gave these crackers a flavor reminiscent of a chocolaty PB&J snack. If you have trouble finding Pili Nuts, look for them online at The Raw Food World. Here’s the recipe:
Pili Nut, Cranberry, Chia Crackers
Ingredients.
1 cup chia seeds
3 cups water
1/2 to 1 cup pili nuts chopped
1/2 to 1 cup dried cranberries chopped
1/4 to 1/2 cup cacao nibs
1/2 to 1 tsp pink Himalayan sea salt
1 T Thai coconut sugar sap
1 tsp ground cinnamon
Ingredients.
1 cup chia seeds
3 cups water
1/2 to 1 cup pili nuts chopped
1/2 to 1 cup dried cranberries chopped
1/4 to 1/2 cup cacao nibs
1/2 to 1 tsp pink Himalayan sea salt
1 T Thai coconut sugar sap
1 tsp ground cinnamon
Preparation.
Combine chia crackers and water in a big bowl and stir. Let set till slightly gelatinous. Stir again. Add remaining ingredients and mix well. Spread evenly over lined dehydrator tray(s). Dehydrate on 104F degrees for about 1-2 hours. Score the mixture for cracker shapes. Dehydrate another 3-4 hours. Place a dehydrator tray with mesh screen over top and flip. Remove liner and tray, and place tray with flipped chia mixture back in dehydrator. Dry for another 4-8 hours or more until crackers are desired texture. Cool, break apart and eat. Store them in an air tight container. These crackers won’t last very long at all!
Combine chia crackers and water in a big bowl and stir. Let set till slightly gelatinous. Stir again. Add remaining ingredients and mix well. Spread evenly over lined dehydrator tray(s). Dehydrate on 104F degrees for about 1-2 hours. Score the mixture for cracker shapes. Dehydrate another 3-4 hours. Place a dehydrator tray with mesh screen over top and flip. Remove liner and tray, and place tray with flipped chia mixture back in dehydrator. Dry for another 4-8 hours or more until crackers are desired texture. Cool, break apart and eat. Store them in an air tight container. These crackers won’t last very long at all!
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