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Three Homemade Bar Recipes for the Trail

Posted by Susan Elderkin at Jul 24, 2013 04:50 PM |
On your next hike, stay fueled up on trail with quick, easy and heart-healthy bar recipes made with all-natural ingredients.

On your next hike, stay fueled up on trail with quick, easy and heart-healthy bar recipes made with all-natural ingredients. Sarah Kirkconnell, author of Trail Cooking Made Simple, offered these suggestions in the July/Aug 2012 issue of Washington Trails magazine.

Pistachio Truffles

  • 3/4 c. almond meal
  • 1/2 c. natural prunes
  • 3 Tbs pure maple syrup
  • 1/4 c. peanut or other nut butter
  • 2 Tbs dark chocolate chips
  • 1/4 c. unsalted pistachios

Finely chop prunes and chocolate chips. In a bowl, stir all ingredients but the pistachios together until well mixed.

Chop the pistachios and put in a shallow bowl. Use a tablespoon disher (scoop) to make balls of prune mixture. Ross gently in your hands to smooth out, then roll in the nuts, gently pressing them in.

Blueberry almond barsBlueberry Almond Bars

  • 1 c. Medjool dates, pitted (15-20)
  • 1 c. raw almonds
  • 2 Tbs. unsweetened shredded coconut
  • 1/2 c. dried blueberries
  • 1 1/2 tsp. ground cinnamon

Chop the dates up roughly. Add them and the remaining ingredients into a food processor. Pulse until chooped up, then run on high for 3-4 minutes until finely diced and starting to stick together.

Line an 8"x8" 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 and wrap each one tightly.

chocolate chia barsChocolate Chia Bars

  • 1/3 c. chia seeds
  • 1 c. slivered almonds
  • 1 1/2 c. pitted Medjool dates
  • 1/3 c. 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, then transfer to a small bowl. Add the dates and process until a paste forms. Add the nuts and remaining ingredients. Process until mixed.

Line an 8"x8" glass baking dish with plastic wrap. Knock the mix out and flatten into the dish until even. Press down. Cover and refrigerate until cold. Cut into bars and store tightly wrapped.

All recipes and photos by Sarah Kirkconnell. Find more trail-worthy recipes for your next adventure at her website:

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