Trail Eats: Blueberry Almond Bars
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.This is the first of 3 recipes.
Will this appeal to everyone? No and that is OK! Kirk and I are pretty open about how much our diet has changed in the past couple of years. We eat a plant-based diet the majority of the time. Once you get off processed foods and start making your own, especially trail snacks, you truly taste food for what it should taste like. I won’t lie in that packaged bars are easy to grab and for long trips they may be the only way to deal with food safety/staying fresh, but if you have the time and resources….create your own. But as I have said before, if your taste buds run to Pop-Tarts and Kool-Aid these recipes may seem too “natural”. There is always hope though 😉
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.