When you look for dehydrated recipes on the internet, many of them are complicated, they have rare ingredients and they take many hours to be ready, but we have proposed that all or at least most of ours follow the same line as the rest of the ones we have in the blog: simple, healthy and delicious recipes.

It’s been a long time since we made energy bars, that’s why we decided to prepare them in the dehydrator and they have been wonderful. They have a better consistency than the typical raw bars and are not as sticky, so they keep better and longer (I keep them in the fridge and as long as they smell good and look and taste good, I eat them, I don’t know how to tell you how much exactly), but they are much more nutritious than baked ones because we have cooked them at 40ºC.



  • 150 g de almendras crudas (1 taza)
  • 120 g de copos de avena (1 taza)
  • 100 g de dátiles (1/2 taza)
  • 4 cucharadas de leche vegetal

Para la mermelada de chía::

  • 160 g de arándanos (1 taza)
  • 2 cucharadas de semillas de chía
  • 2 cucharadas de sirope de arce
  • 1 cucharada de agua


  1. Beat almonds and oatmeal in a food processor until flour-like consistency or slightly larger. I like to beat them separately to make them finer, but it is not necessary. Booking. If you don’t have a food processor, use a stand mixer.
  2. Blend the dates until they break into smaller pieces.
  3. Add the almonds and oats that you had blended and the non-dairy milk.
  4. Beat until smooth. It is usually made into a ball in the food processor.
  5. Put a piece of baking paper on a counter or table and spread the dough with the help of your hands or a roll.
  6. Place it with the parchment paper carefully on the dehydrator tray and dehydrate at 40ºC or 105ºF for 3 hours or until the dough is ready (it does not have sticky on the outside, but rather hard).
  7. Turn over and dehydrate for another 30 minutes so it is well done on both sides.
  8. Let it cool completely and cut it with the help of a knife to shape it into energy bars. We made 8, but left over the edges to make them prettier.
  9. Decorate with chia jam and your favorite toppings. We add sliced almonds.

For the chia jam::

  1. Mix all the ingredients in a jar and let it rest in the fridge for at least 4 hours, ideally overnight.


If you use oat flakes with a gluten content of less than 20 ppm or 20 mg/kg, it will be a recipe suitable for coeliacs as indicated by the EC regulation 41/2009. However, people with severe sensitivity to gluten can experience symptoms below 20 ppm, so they should consider their tolerance level.

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