Coconut Champagne Mango Crackers - (Raw Vegan)

Oh, the joy of Raw Food preparation. Remember my "Award" winning recipe for Pasta & Champagne Mango Cream Sauce? (If not, check it out). I was preparing it for a demo and had some leftover "sauce." What to do? Add a few more ingredients...and make crackers! This delicious treat is a cross between cracker and roll-up. I encourage you to add other ingredients and experiment with different textures. I've included the items I added to the sauce to make these crackers...but there are so many variations you can choose.


Coconut Champagne Mango Crackers

Ingredients

1/4 cup RAW cashews 
1/2 cup coconut water (or filtered water)
1/2 cup young coconut meat  (or 1/3 cup desiccated coconut)
2 Champagne mangoes (or 1 regular mango )
1/2 Tbsp honey, date sugar (or favorite sweetener)
1/8 tsp sea salt
1 teaspoon nama shoyu (or tamari) 
1 teaspoon ginger, grated
1 Tablespoon lime juice
6 Tablespoons sunflower seeds, crushed 

1/4 cup almond flour 

1/4 cup sprouted buckwheat flour (or almond flour)

2 Tablespoons flax, ground

2 Tablespoons sprouted buckwheat (optional)

pinch cayenne (optional if you want to make it zippy)

Add more water or coconut water as needed to blend only. 

2 Tablespoons walnuts or almonds (soaked overnight)

1/4 cup unsweetened dehydrated coconut

Directions
Blend cashews, coconut water, coconut meat and mangos until creamy. (Add water if needed to blend).

Add remaining ingredients, except dehydrated coconut and walnuts.  Blend until creamy.

Add coconut and nuts, and pulse blend, leaving chunks of these in mixture.

Spread mixture on non-stick dehydrator tray to about 1/8" thick. (Using a an offset spatula for ease)

Dehydrate for 6-8 hours at 115 degrees F. Flip over onto mesh sheet and peel off non-stick sheet.Using a dull edged knife, score squares, or just break into pieces when done. Continue to dehydrate another 12 to 18 hours until dry and firm..

Store in airtight container or zip lock bag for up to 2 weeks.

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