From our column Trail Eats in Washington Trails Magazine, in the July/August 2012 issue. The focus (or theme if you will) was healthy trail snacks in easy, portable form. Recipes that are raw, vegan and gluten-free.
These bars carry well, wrap tightly before packing.
Blueberry Almond Bars
- 1 cup Medjool Dates, pitted (15 to 20)
- 1 cup Raw Almonds
- ½ cup Dried Blueberries
- 2 Tbsp natural Shredded, Unsweetened Coconut
- 1½ tsp ground cinnamon
Chop the dates up roughly. Add them and the remaining ingredients into a food processor. Pulse until chopped up, run on high for 3 to 4 minutes until finely diced and starting to stick together.
Line an 8″ x 8″ glass dish with parchment paper on the bottom, knock the mixture into the dish and flatten out, pressing down hard to compact it. Cover and refrigerate. Cut into bars of desired size, wrap each bar tightly.
For long-term storage keep in the refrigerator, use up in 3 weeks for best taste.
These bars are full of fiber, nut protein and chocolate to crave the sweet monster but with no refined sugar (dates give the sweetness).
Chocolate Chia Bars
- 1/3 cup Chia Seeds
- 1 cup Raw Almonds
- 1 1/2 cups pitted Medjool Dates(15 to 25, depending on size)
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp pure vanilla extract
- 1/4 tsp pure almond extract
In a food processor pulse the almonds a couple of times, transfer to a small bowl. Add the dates and process until a paste forms. Add the nuts and remaining ingredients in, process until mixed.
Line an 8×8″ glass baking dish with plastic wrap, knock the mix out and flatten into the dish, until even, press down firmly.
Cover and refrigerate till cold, cut into bars and store tightly wrapped.
Chia seeds can be an odd texture if you are not used to them. To make them finer, grind them in a clean coffee mill first, use as directed above. When eating the bars be sure to drink plenty and to be blunt: if you are not used to a higher fiber diet eat these in SMALL servings!
Enjoy these little bites. They are a pretty green and purple from the pistachios.
- ¾ cup Almond Meal/Flour
- ½ cup D’Noir Prunes, finely chopped
- ¼ cup natural peanut butter or favorite nut/seed butter
- 3 Tbsp pure maple syrup
- 2 Tbsp semi-sweet or dark chocolate chips, chopped
- 1/4 cup unsalted pistachios, chopped
Stir all the ingredients but the pistachios together until well mixed in a bowl. Add the pistachios to a shallow bowl. Use a 1 Tablespoon Disher (scoop) to make balls, roll gently in your hands to smooth out, then roll in the nuts, gently pressing them in. Store wrapped in the refrigerator until trip time, use within 3 weeks for best taste.
Makes about 15 balls.