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 second of three 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 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!