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Chocolate Banana Chew (raw, vegan, GF)

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If you like bananas you will like the Chocolate Banana Chew.  Once dehydrated, the banana flavor greatly intensifies.  These were a hit at our July 4th family picnic.

Make sure that you use ripe bananas.  A ripe banana is much sweeter in flavor.  Using ripe produce in your dishes will make all the difference in flavor.

When selecting the bananas, choose ones that already have brown spots on them.  Not to be confused with bruises.  Often times grocery stores pull these aside and sell at a discounted price.  Never be afraid to ask them if they have any in the back room.


Yields: 49 (could be 50 if I didn’t nibble on the batter!)

  • 2 cups gluten-free, rolled oats, soaked
  • 2 cups raw pecans, soaked and dehydrated
  • 3/4 cups raw agave nectar
  • 2 ripe bananas
  • 1/2 cup raw cacao powder
  • 4 tsp ground Ceylon cinnamon
  • 1/4 tsp Himalayan pink salt
  • 2 cups raisins
  • 1 extra-large banana (sliced and used to top the of the cookie)


  1. After soaking the oats, drain and discard the soak water.  Be sure to hand-squeeze any excess water from them before adding to the recipe.
  2. In the food processor, fitted with the “S” blade,  combine the oats, pecans, agave, 2 bananas, cacao powder, cinnamon, and salt.  Blend till mixed well.
  3. Add in the raisins and just process enough to incorporate them.
  4. With a small cookie scoop, scoop up the batter and drop the dough on the non-stick dehydrator sheets.
  5. Gently press a fresh banana slice into the top of the cookie.
  6. Dehydrate at 115 degrees (F) for 16-20 hours.
  7. The time frame is up to you and how moist you like your cookies.
  8. After about 4 hours, remove the cookies from the non-stick sheets and placed them on the mesh sheet to help speed up the drying time.  These cookies never get “crunchy”.
  9. Store in an air tight container in the frig.

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