These yummy raw vegan crackers are on the sweet side and include some standard granola bar ingredients. Eat them straight up or make a sandwich using homemade coconut milk ice cream.

Raw Granola Bar Crackers [Vegan]


1 dehydrated sheet


  • 1 cup raw walnuts, soaked overnight, rinsed and drained
  • 1 large apple, cored and chopped into small chunks
  • 1″ nubbin fresh ginger, peeled and chopped
  • 1/4 cup unsweetened coconut flakes, soaked in warm water for an hour or so and drained
  • 1 cup flaxseed meal
  • 1/4 cup unsweetened cacao nibs
  • generous pinch salt
  • 1/2 tsp. cinnamon
  • dash cardamom
  • 1/2 tsp. orange zest
  • 1/4 cup virgin coconut oil
  • 1 cup water
  • 1/4 cup agave nectar (taste dough and add more if preferred)


  1. Put the flaxseed meal, cinnamon, cardamom, salt, cacao nibs and orange zest in a large bowl.  Set aside.
  2. In a food processor, process the walnuts, ginger and apple until you get a nice mash.
  3. Add this mixture to the flaxseed meal mixture and add the remaining (wet) ingredients.
  4. Using a big spoon or your hands, mix until thoroughly combined.  This is a fairly wet mess.
  5. Line a dehydrator tray with a non-stick sheet and plop the dough into the center, top with another non-stick sheet and slowly roll out the dough.  I had to move dough from time to time from one spot to another to get something that resembled a square.  The dough should be about 1/4″ thick.
  6. Remove that top non-stick sheet, gently score the dough into whatever size and shape strike your fancy and slide the tray with the dough into the dehydrator.
  7. Dehydrate at 145F for 30 minutes, then turn down the temperature to 115F.
  8. After a few hours of drying, I carefully transfer the dough to a screen for more efficient drying.
  9. Dehydrate for about 24 hours or until crispy and crunchy.
  10. Break into pieces and store in an air-tight container.


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