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Strawberry Apricot Coconut Crackers

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raw vegan gluten free Strawberry Apricot Coconut Crackers served with fresh fruit

~ raw, vegan, gluten-free, nut-free ~

The naturalness of this cracker astounds me.  And if I am astounded, you should be too, because after all, aren’t we just one big happy family? I dunno… anyway that’s my theory and I am sticking to it.

I find it very important to explain the textures and flavors of the recipes that I share with you.  Without that valuable information, how would you know what you are aiming for or what to expect?!

First of all, this cracker is very crunchy, almost an air-like texture.  We can thank the shredded coconut for pulling its weight in that department.  I also used fresh fruit instead of dried fruit.  As the natural water content in the fresh fruits dried, it helped this cracker achieve that wonderful cracker texture that we all know and crave.

Flavor-wise, well the title of this recipe pretty much sums it up. It is a combination of sweet, summer-kissed strawberries, teamed up with the delicately smooth flavor of apricots, all intertwined with the tropical paradise taste of coconut.  Sounds pretty good, doesn’t it?

If you happen to stumble upon this recipe in the off-season of fresh strawberries and apricots, don’t be afraid to look in the freezer section of the grocery store.  Do your best to purchase organic only, whether fresh or frozen.  These two fruits are on the Dirty Dozen list (apricots are right there with peaches).   It is our goal to feed our bodies the best possible ingredients.

I really want to encourage you to try these crackers.  They hold up beautifully as a pantry staple.  Perfect for school lunchboxes, after-school snacking, or pretty much any time of the day or occasion.  For fun, I created Strawberries n’ Cream Fruit Dip for these crackers. I want to say that it isn’t needed because it really isn’t… it’s just always doubly delicious to slather a little extra yumminess into the whole experience.  Enjoy and please let me know if you give them a try!

raw vegan gluten free Strawberry Apricot Coconut Crackers displayed on barn wood tableIngredients:

Yields 1 (12×12) dehydrator tray


  1. Blend the bananas, sweetener (if used), and salt in a food processor, fitted with the “S” blade, until creamy.
  2. Add shredded coconut and process till mixed.
  3. Add the strawberries and apricots, pulse to blend them in, leaving small bits in the batter.
  4. Line the dehydrator tray with a non-stick teflex sheet.
  5. Spread the batter from edge to edge.
    • Make sure that you spread it evenly so it dries evenly.
    • Wipe the edges clean.
    • Score the crackers into desired shapes and sizes.  You can use a pizza cutter or a long metal ruler to create the score marks.
  6. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) and continue drying for 10+ hours… until dry and crispy.
  7. Snap apart and let cool before storing, store in an airtight bag/container.
  8. They should last several weeks in the pantry and can be frozen for 1-2 months.  If they start to soften due to humidity, throw them back in the dehydrator to crisp up.

Culinary Explanations:

a stack raw vegan gluten free Strawberry Apricot Coconut Crackers displayed on barn wood table

15 thoughts on “Strawberry Apricot Coconut Crackers

  1. Tiffany says:

    I made these crackers. They are delightful! The aroma from the dehydrator let me know they were going to be something special. Your recipes never fail. Thanks so much!!!

    • amie-sue says:

      Awe thanks Tiffany. I know what you mean about those amazing aromas that the dehydrator throws off. Yum! Enjoy and have a blessed evening, amie sue

  2. Sharon says:

    I have some dried apricots….can I somehow use them?

    • amie-sue says:

      In these crackers? Sure, you might want to re-hydrate them a bit and blend them into a paste first to make sure the flavor gets well dispersed. Let me know how it goes. Blessings, amie sue

  3. Mary says:

    Hi Amie-Sue,
    Your fruit dehydrator crackers all look so delicious! Can unsweetened coconut flakes be used for these or must the coconut be sweetened ? thanks for all your wonderful recipes!!

  4. darelle says:

    Hello amie sue :-) As I have noticed elsewhere (did a quick strawberry search on your site) you have a PhD in strawberries, and soooo many recipes. I have just made this recipe with a few modifications. Although I have 2 apricot trees in my orchard, they don’t deserve their space as their yield is pathetic … it doesn’t get cold enough here in the winter, so I really can’t blame them too much. However, I do have a STACK of different plum varieties, including 2 prune plum varieties which I will be able to use fresh in the summer. Anyway, I rehydrated some prunes and used them. However, I then couldn’t taste the strawberries in the wet mix. Last night I dried some strawberries and made a powder from them this morning (I also made tomato powder for another recipe – and did it make it pop – as it is way too expensive to buy and I will in the summer have loads of tomatoes). Anyway, I added a teaspoon of the strawberry powder, then another and then another, each time the taste was more and more divine. It also made the mix sweeter which was a bonus as I can’t add any agave to anything as I can’t get hold of it, and so I try and compensate with fruit pastes. So, next up I will be making prune powder, banana powder, and as each of my fruits come into season another powder …. I’m soooo excited. Sorry for the long comment. Darelle

    • amie-sue says:

      Good day Darelle,

      Yes, I do love strawberries. lol Glad you noticed. It sounds like those apricot trees need a little extra love. We have 2 peach trees that have been struggling as of late, not sure what shifted for them, but we have been pampering them, hoping to a get a decent yield from them.

      It sounds like you have been busy in the kitchen creating. I love hearing that! It is wonderful to dry fruits, then powder them… you are right, the flavor do greatly intensify. I really love that you shared all of this. We all learn from one another.

      Keep up the creations and keep on sharing! Blessings, amie sue

      • darelle says:

        My lot aren’t fans of coconut, but adding the strawberry powder has masked the flavour such that you really can’t taste the coconut. The same happened with the tomato crackers. They have also asked that I use desiccated coconut, as they are finding the threaded coconut a bit obvious :-) Due to the greater surface area, I probably need a bit more wetness. Have you tried substituting the very fine desiccated for thread? Also, I have decided that you don’t sleep. :-)

        • amie-sue says:

          Sleep? What’s that? hehe No, no I do. In fact I am good about getting enough sleep. I have to take care of my adrenals and show them some love. :) You should be fine using any dried unsweetened coconut. You just break it down in the food processor anyway. Do whatever it takes to keep the tribe happy. hehe Keep me posted and have a wonderful evening. amie sue

      • darelle says:

        Oh, and I had to move (give away) my peach trees as my soil is too heavy (and incredibly wet in winter/spring). As for the apricots … they could also be suffering the same fate. Now as for the plums … they grow like weeds and fruit like crazy. As I can buy fresh organic NZ apricots in season I think I’ll just buy them as I do love apricots. Oh, one more oh … :-) … the dried and powdered ginger was a killer … reminded me of a wasabi hit to the nostrils :-)

        • amie-sue says:

          Well, it’s best that they found a good home. I wish I could grow bananas, but it’s not the right climate. hehe All this talk of fruit is making me hungry and thirsty… oh so hydrating. :) It’s been fun “chatting” with you. It sounds like you are having a lot of fun in the kitchen which just makes me smile. Now, off to bed I go. (see I do sleep) Blessings, amie sue

  5. darelle says:

    Sweet dreams :-)

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