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Blueberry Chia Chews (raw, GF, vegan, nut-free)

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Talk about a sweet treat that is packed full of two amazing super foods!  Blueberries and chia.  I  love it when a recipe is chuck full of nutrition that tastes spectacular.  We got ourselves a win, win here.  

My dear, sweet friend, Ruthie came to visit me here on Oldfather Farms a few months.   We had four full days of picking fruit, eating fruit and relaxing in each others company.  What a blessing she is to me.   As we were tooling around the country side we came across a U-Pick-it blueberry farm… organic to boot!  How could we pass that up?!   The day was gorgeous and we were in fine company as we made our way out into the fields of blueberry, hopping from bush after blueberry bush.  A fair amount of the bushes were either well picked over or had clusters of berries that still needed a dose of purple sweet juice injected into them (meaning unripe) but we did manage to come up for a little over 2 lbs worth in a short time.   We then went to the Farmers Market the following evening and picked up 1/2 a case worth of organic blueberries, in which someone else labored over and we reaped the benefit of their hard work.

Once home, I got busy in the kitchen developing recipes so we could use our juicy, plump, purple little orbs of goodness.  I hope you give this recipe a try and that you enjoy it as much as we have.

Ingredients: yields – 1 tray worth

  • 3 1/2 cups fresh organic blueberries
  • 1/4 cup raw agave nectar
  • 1 tsp liquid stevia
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp vanilla extract
  • 1 tsp ground cinnamon
  • pinch sea salt
  • 1/2 cup chia seeds, ground = 2/3 ground
  • 1/2 cup chia seeds, whole


  1. In a spice or coffee grinder, grind 1/2 cup chia seeds into a powder and set aside.
  2. In the blender or food processor, fitted with the “S” blade, combine all of the ingredients except for both measurements of chia.  Blend until well combined.
  3. Add in both chia powder and whole seeds.  Mix and set aside for 10 minutes.   This will allow the chia to thicken the puree.
  4. Pour the mix onto the teflex sheet that comes with the dehydrator.  Spread 1/4″ thick.  There should be enough batter to make 1 tray worth.
  5. Dehydrate at 145 degrees (F) for 1 hour, then reduce temp to 105 degrees (F) for about 16 (+/-) hours.  This won’t dehydrate to a crunchy cracker, my goal with this recipe was to create a chewy texture.  Mission accomplished.
  6. Store in an air-tight container.  These will freeze well too.

Photo below – I spread this mixture to 1/4″ thick.

Once the chews are dried, mind you, our goal is to make sure that we don’t over dry these, (we want some moisture so that it will have a chewy texture), you can then cut them into small squares.  I used a ruler and a pairing knife to make the cuts.  Just lay the ruler on the batter and slide down the ruler edge with the tip of the pairing knife.  Do this on both sides of the ruler.  Then once all the horizontal cuts are made, do the same process for the vertical cuts.  Perfect little squares!

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