Thai Chili Crunch

Snacking is a major pastime around here. So when I get a chance to make one of my favorite things and adapt it to a raw recipe, I jump at the chance. I’ve been making a version of this Thai Chili Crunch for years. Usually prepped on the stove and placed in the oven to caramelize, it seemed like something I could easily make with the dehydrator. Yes, it’s reminiscent of the high end snacks available in the grocery store, but my version packs a little more kick while preserving the flavor and benefits of raw cashews.

Amusingly, or maybe not so much for me, I’m suffering from severe allergies at the moment. This has become a little bit of a running joke. Everything I’ve been making lately is to open up my sinuses. I made a batch of the Mexican Chocolate Thumb Cookies and the Thai Coconut Soup both with extra heat. But I needed something that was a little less filling and still got the job done. I decided the crunch would do the trick.

You can opt for other ingredients if you so desire. This is really for the technique. Combine dried fruit and seeds or any raw nuts that makes you happy. This recipe is crazy easy, but you’ll want to make a big batch, it’s going to go quick.

RAW VEGAN RECIPE: Thai Chili Crunch

2 cups raw cashews (whole or pieces)

1/2 cup diced fresh pineapple

1 Thai chili pepper (or 2 if you like your mind blown)

1/4 maple syrup

2 tblsp black sesame seeds

Deseed and dice Thai chili pepper. Toss all the ingredients together in a microwave/dishwasher safe bowl until well coated with maple syrup. Place bowl with ingredients in dehydrator at 115 degrees for 6 hours, tossing at the half-way point. Remove and spread out on sheet and put back in the dehydrator for another 2 1/2 hours until dry. It’s fine if they cluster together. Store in an airtight container if you haven’t eaten it all by now.