Raw “Cheezy” Broccoli Bites
If you love kale chips, like I do, then you’re in the right place! These are exactly like my “cheezy” kale chips, just made with broccoli!
Where kale chips can feel a little “flimsy”, if you get what I mean, these beauties are substantial! AND they don’t taste like broccoli!
A good way for me to gauge whether I’m onto something is when my boyfriend tries what I make and says “Hey, these are pretty good. They don’t taste too healthy!”
Well, ladies & gentlemen, not only did he say those exact words about these broccoli bites, he actually went back for seconds and thirds, and was rather put out when there was none left! *WINNING*
Oh, and also – these are addictive! You’ve been warned!
2 broccoli heads, florets washed & cut into smaller pieces
1C cashews (can soak in filtered water for a couple of hours first for easier blending)
¼C nutritional yeast
2 Tablespoons olive oil
1 garlic clove, optional
1 teaspoons sweet or ½ teaspoons smoked paprika
⅛ teaspoon cayenne pepper
pinch Himalayan salt
- Blend all ingredients, except broccoli, in a Vitamix or food processor until smooth. (You want the sauce to be quite thick. If it’s too thin, it won’t stick to the broccoli!)
- Place broccoli in a large bowl.
- Pour “cheeze” over the broccoli & stir/massage until the florets are well coated.
- Transfer coated broccoli to dehydrator trays and arrange in a single layer (if trays are mesh, cover with baking paper).
- Dehydrate at 68°C /155°F for 2 hours and then turn down to 46°C /115°F for approx. 12 hours/overnight (until the broccoli is crisp and the coating is dry).
- Store in a glass jar (or airtight container). Yum!
- Feel free to use the broccoli stalks too, they just take longer to dry than the florets & can be quite hard when they’re dehydrated
- Macadamias can be substituted for cashews, as can sunflower seeds if nuts are an issue!
- You can also dry these in the oven – just pop them on an oven tray at the lowest temperature and keep an eye on them!