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Strawberry Coconut Crackers

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

Sometimes we need to take a step back, and put aside those elaborate recipes with long ingredient lists and simplify life in the kitchen.  Over the years I have learned that we need to spend less time thinking about food and more time just enjoying it. As a recipe developer and passionate healthy-eating chef… the part of spending less time in the kitchen doesn’t seem to apply. hehe

Make every bite count.

If you are going to make recipes that contain only 1-3 ingredients, make sure each one of them counts.  Just because we live in a generation of convenience-foods, doesn’t mean that we have to sacrifice taste or nutrients.  It also means that we need to turn off our autopilot switch when we eat and stop planning our next move to the point that we don’t allow time to savor the food we have in front of us.  Let alone allow time for it to digest.

Strawberry Coconut Crackers

This recipe is nothing but fresh, organic strawberries and unsweetened coconut.  There is a third ingredient, a sweetener, but that is only to be added if needed or desired.  Hopefully, the strawberries that you have on hand will be sweet enough on their own.  I did add salt but that isn’t required, it helps to bump up the sweetness naturally and frankly, I love the taste of sweet and salty food.

Honoring our Food – Honoring our Body

It’s interesting if you stop and think back over the years how much our food and the traditions of eating it, have changed.  Rarely do we just sit down to a meal, and enjoy the food that was made with love as we share life’s events, dreams, and doings. Instead, the conversations revolve around the ingredients (the components of our food). We cringe when discussing the methods that are used in growing and producing it. And due to the poor quality of much of our food, combined with our health issues, cause the variety of foods on our plate to seemly continually dwindle.

Anymore to have friends and family over for dinner, a questioner has to be filled out. Are you vegetarian? Vegan?  Gluten-free? And if so are you Celiac or just have a low tolerance? Dairy-free?  Oh, can’t eat grains?! Low-fat? It can be exhausting.  That wasn’t the case fifty years ago… it’s pretty amazing to have those options today, but on the other hand… sad.  In many ways, this all doesn’t appear to be healthy for our mental wellbeing.  We bring far too much negativity into our thoughts as we eat and I personally believe that this “tarnishes” all the effort spent in trying to eat healthier.

“Amie Sue, just because I can’t eat gluten, dairy or sugar, doesn’t mean that I eat with a negative heart.”  I truly hope this is the case…. but over time when our list of food restrictions increase, we start to feel deprived. It consumes our thoughts, far much more than the fact of just being able to eat freely.  Mercy, why did I get off on that tangent?  I just want to quickly brag about a two-ingredient recipe that tastes amazing, is simple and nutritious to make. lol


Yields: 18 crackers


  1. Remove the green stems from the strawberry tops.
  2. Place the strawberries, salt, and maple syrup in the food processor, with the “S” blade.   Process to a semi-chunky texture.
  3. Add the coconut and process until well mixed.
  4. You may not need to add the sweetener, it depends on how sweet the berries and your taste buds are.
  5. Spread the mixture, about 1/4″ thick, on a non-stick sheet that fits on the dehydrator tray.
    • Square up the edges using an off-set spatula and then score into squares.
    • My sheet turned out to measure 12 x 12″ and once scored, I got 36 crackers.
  6. Dehydrate at 145 degrees for 1 hour, then reduce to 115 (F) and continue to dry for another 8+ hours or until crispy.
  7. Allow the crackers to dry, snap the score lines and store in an airtight container at room temp.
    • If left exposed to humid air, these crackers will soften.  If this happens, they are still tasty but they can be thrown back into the dehydrator to crisp them up.
    • If you decide to put a frosting in the center, do so as you eat them.  The frosting will add moisture and cause the cracker to soften.

Culinary Explanations:

7 thoughts on “Strawberry Coconut Crackers

  1. Sabrina Thompson says:

    I am in raw heaven with your site. My raw cookbook is expanding and I don’t have enough time to make all the things I want to. I have recently started a mostly (80%) raw diet, and since finding your site, it has made it a whole lot easier and enjoyable. Wow! Now, on to making crackers!

    • amie-sue says:

      Well welcome aboard Sabrina. :) Not only to my site but to your new journey of whole food eating. :) I hope you find much inspiration and support throughout my site. Many blessings, amie sue

  2. Kasi says:

    I have a excalibur dehydrater and I only got 18 pieces using the exact recipe, with nothing changed. My “squares” are exactly the same size as yours on the tray which is the same tray I use. Therefore I am curious as to why you said your output was 36 pieces that would which means you filled up two dehydrater trays. If you double your exact recipe then yes indeed the mixture would produce 36 pieces!

  3. Sandra says:

    Can they be baked in the oven instead of dehydrating ?

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