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Chocolate Chia Crackers
By Kristen Suzanne of KristensRaw.com
Yield 1 tray (quantity depends on size you cut)

1 cup chia seeds
2 cups water
Juice of 1 orange
1 apple, cored & chopped
1/4 cup raw chocolate powder
2 tablespoons raw agave nectar
6 dates, pitted
dash Himalayan crystal salt

Soak your chia seeds for 30 minutes in a large bowl with 1 1/2 cups of the water. Blend the remaining ingredients (including the remaining 1/2 cup of water) together. Add the blended mixture to the bowl with soaked chia seeds and stir to mix. Break up any chia seed clumps with your rubber spatula or spoon. Let the mixture sit (as is) for 15-30 minutes.

Spread the mixture on a dehydrator tray lined with a non-stick Paraflexx sheet and score to desired size. (For a thinner cracker, divide between two trays.) Dehydrate at 135 degrees for 60 minutes. Reduce the temperature to 105 degrees and dehydrate another 6-8 hours. Flip crackers onto another tray without a Paraflexx sheet and peel off the Paraflexx sheet being used. Dehydrate another 6-10 hours, or until you reach your desired dryness.

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Holiday Chia Pudding
By Kristen Suzanne of KristensRaw.com
Yield 1 1/4 cups

1/4 cup chia seeds
1/4 cup dried coconut, shredded & unsweetened
1 cup water
1/4 cup raw cashews (soaked 1 hour, drained and rinsed)
4 soft medjool dates, pitted
2 cloves
1 teaspoon lucuma powder*
1/2 teaspoon powdered ginger
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon

Place the chia seeds and coconut in a small bowl, briefly stir to mix, and set aside. Blend the remaining ingredients until smooth. Pour the blended cashew mixture into the bowl with the chia seeds and coconut and stir. Wait a few minutes and stir again. (You’ll notice the chia seeds beginning to take on a gelatinous texture.) Wait a few minutes, again, and stir. Do the “wait and stir” once more, and then place the Holiday Chia Pudding in the refrigerator for about 15 - 20 minutes (or longer, if desired). Then, enjoy.