Your whole food, plant-based life.

Hazelnut Fig and Sage Crackers with Honey Walnut Spread

Years ago, when I first started experimenting with raw food recipes, I would take ingredients and throw them together hoping they would turn out. I had some successes and some disasters. Over the years, I have developed almost a sixth sense in regards to ingredients. I can read a recipe and know how it will taste when it is done. This developed skill/gift has become invaluable when writing my own recipes. Now, my top concern is bringing you exciting and beautifully balanced flavors, with some delightful surprises along the way.



I happened upon a big bag of organic dried figs when I was shopping the other day. I threw it in my cart, knowing that I would figure out something to do with them when I got home. I have been wanting a new raw cracker recipe, and looking at the figs I thought, why not? I had sage in the dehydrator and hazelnuts sitting on the counter. It all came together in a flash. Hazelnuts, figs, sage and cracked pepper. You can eat these alone or combine them with the honey walnut spread. They make a great snack or a beautiful appetizer for your holiday table!


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  1. Rose Wignall wrote on March 18, 2014

    Looking to satisfy a majir peanut butter sandwich craving…….i made the cracjers and left out the pepper and sage. Ate them with raw peanut butter. The figs took the place of the jelly and i am very happily satisfied! Thanks so very much!

  2. Heather wrote on March 10, 2014

    Thank you! This is better than anything I’ve had in a raw food restaurant. Rawmazing is right!

  3. Joanne Connor wrote on February 16, 2014

    Hi Susan,
    Can I leave the skins on the hazelnuts, or do you know a raw way that I can remove them? I can only find blanching and roasting techniques that involve heat. I am just worried they may be bitter

    • Susan wrote on February 17, 2014

      I leave the skins on and haven’t had any trouble. Cheers!

  4. Amy Rogers wrote on January 29, 2014

    Hi Susan,

    I am allergic to almonds 🙁 not other nuts. What would be a good substitute for almonds? Macadamia? I follow a lot of raw food websites, I just found yours – omg it’s unbelievable – beautiful.



  5. Juanita wrote on December 22, 2013

    Has anyone tried this recipe creating the dough like a regular bread dough in the kitchen aid stand mixer with the dough hook?

  6. Nycee wrote on December 9, 2013

    Sounds amazing, can’t wait to make this!!! Thank you

  7. Susan wrote on November 10, 2013

    Unless you have a high-speed blender (such as a vitamix) for the cheeses, you will probably always have a little grain. I use a kitchenaid food processor. Cashews will be very smooth while almonds will always have a little texture no matter how long you soak them. As butter is also a spread, I am not sure what you mean about it being more like a butter than a spread. Cheers!

  8. Claudia wrote on November 10, 2013

    I made your Roasted Garlic and sun dried tomato vegan cheese, and it was grainy. (I used kitchen aid FP and diamond blender). I constantly had to open and mix everything… and it never achieved a smooth consistency. The same thing with the recipe above (honey and walnut cashew spread), mine came out more like a butter rather than a spread. Do you use the Cusinart or kitchenaid? Does it also take you a long time to make nut cheese/nut cheesecake? And yes, I always soak the cashews or almonds for at least 6 hours.


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