Although it takes some time to make, the individual steps are not difficult. I think you'll agree it's worth the effort!
Adapted from a recipe for baked almond feta cheese from "Vegetarian Times."

I almost always have some kind of a burger at home. I try to make various kinds of it, so that I don't get bored with the taste, but the base is always the same:. 2-3 cups of seeds and approx. half as much vegetables. Its flavouring is very important, can be Chinese, Bolognese or Hungarian. Using sea alga gives it a unique, fihs-taste, try it if you like. It's not necessary to dehydrate, it can be eaten right after it's mixed. In this case it's more like a pasta: soft and easy to spread. If dehydrated, it can be used up for a longer time.

Chocolate and caramel together is my biggest cooked weakness. I squealed with joy when these came out of the dehydrator. I could eat them every day!