Raw Pate-Filled Nori Crackers

Some raw nori seaweed crackers with an almond, sunflower and basil pate filling. A dehydrator is required if you want these to be raw. If not, you can try them in the oven, but you’d have to cut the “cooking” time way down. If you don’t have a dehydrator and want to keep this raw, you can make sushi rolls instead of crackers.


  • 1/2 cup raw almonds, soaked 6-8 hours
  • 1 cup raw sunflower seeds, soaked 2-3 hours
  • 2 tbs fresh lemon juice
  • 1-2 garlic cloves
  • 1/2 tsp nama shoyu / coconut aminos (any raw soy sauce alternative)
  • pinch of sea salt (I used pink himalayan sea salt)
  • 3 tbs nutritional yeast
  • handful of fresh basil
  • small amount of water, if needed
  • 6 nori sheets

Makes approximately 34 crackers.


1. Pre-Soak the Almonds and the Sunflower seeds.

2. Blend all of the ingredients except for the nori sheets. It’s ok if there are some small pieces here and there that haven’t been fully ground up. If you are like me and don’t have a very powerful blender/food processor, you can add in a small amount of water, however, this will prolong the dehydrating process.

3. Lay out a nori sheet and spread a thin even layer of the pate mixture onto it. Lay another nori sheet on top and carefully smooth it out. Repeat with the remaining nor sheets. *The thicker the pate layer, the longer it will take to dehydrate. If you don’t have a dehydrator, you can simply make sushi rolls instead of crackers.

4. Place onto telex or parchment paper-lined dehydrator trays and dehydrate at 110-115 degrees for around 8-12 hours. (They may take less or longer than this, depending on how much moisture is in your pate and how thick you spread it onto the nori). Carefully cut the crackers into pieces.

All to fully cool before storing them in an airtight container. They will harden slightly as they are cooling down. They should keep for around 3-5 days. Serve with your favourite raw dips, spreads or raw cheeses. Enjoy!

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