Prepare the nuts and seeds in advance. Soak the measured Brazil nuts overnight in filtered water covering them by 2 inches, using part of the 2 teaspoons salt; drain and rinse. Soak the measured sunflower seeds for 12 to 24 hours in a separate bowl, using the remaining salt. Drain and rinse, then sprout for 1 to 3 days until tiny shoots appear, rinsing daily. Use flax and chia that have been properly prepared, fully dried, then ground and measured. These advance preparation times are not included in the 5-hour-15-minute recipe total.

Working in two batches, pulse the wet Brazil nuts in a food processor or high-speed blender until they form a coarse damp meal with a few pea-size pieces. Transfer to a large glass or ceramic mixing bowl. Repeat with the prepared sunflower seeds. Stop before the mixture becomes smooth nut butter.

Add the cooled zucchini puree, raw honey, melted coconut oil, prepared flax meal, prepared chia meal, and cinnamon. Fold from the bottom until every crumb is coated and no dry pockets remain. A squeezed spoonful should hold a rough clump without releasing liquid.

Line dehydrator trays with reusable sheets. Divide the mixture between the trays and spread it evenly about 1/2 inch thick. Keep the center as even as the edges and mark a few shallow channels so broad sections can be turned later.

Set the dehydrator to 140°F. Dry until the top is matte and firm while the underside remains slightly moist. Use an offset spatula to turn large sections. Continue drying until the centers are fully dry and crisp.

Cool one thick test cluster for several minutes. It is finished when the cooled piece snaps instead of bending. Continue drying if the center remains soft. Cool the full batch completely before transferring it to dry airtight glass jars.