Whether you’re hitting the trail for a hike or run, these bite-sized snacks are the perfect healthy fuel to pop along the way. They are made with only 5-6 ingredients, sweetened with dates, are no-bake, vegan, and gluten-free! I like adding chocolate chips to mine but feel free to add dried fruit/seeds as well.
I am in big time training mode. This year began with my friend and I cutting out refined sugar in January and then I started marking my calendar with training races for my first 50 km trail run in August. I’m also running a trail clinic here in Chilliwack for intermediate and advanced runners, so my entire summer will be spent in the mountains!
Planning “running weekends” is a very new thing for me. Before moving to BC, my long runs were done in the early mornings as a way to get them out of the way so that I could do something else with friends. Here though, my weekends revolve around them! My friends and I plan long adventures and mark our calendars months in advance in anticipation. I’ve found my people! And somebody needs to pinch me.
My long adventures require fuel, and these little energy bites came about when I was adding up how much money each long run was costing me on average. ONE Gu gel costs over $2.00 a pack! I say, NO WAY JOSE! I’ll make some of my own fuel. Plus, when you’re on a 3-6 hour run “real” food is waaaaay more satisfying.
I made a big batch of these and have been enjoying them on my lunches, on hikes, when I get home from work, and (of course) on long runs! Whatever you’re up to, I suggest making some and letting them live in your freezer. They’re packed with dates, peanut butter, almonds and chocolate chips. A win-win in my books 😉
- 1 cup raw almonds
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1 cup packed pitted dates
- 1/2 cup natural peanut butter
- 1/4 tsp sea salt
- 1/2 cup dark chocolate chips
- In a food processor, pulse the almonds until a coarse meal forms. Add the vanilla, cinnamon, dates, peanut butter, and salt. Pulse everything together until the mixture looks relatively uniform in colour and texture and sticks together when pressed between your fingers (If it seems dry, add another tablespoon of peanut butter). Dump the mixture into a large bowl and add the chocolate chips. Mix together to evenly spread the chocolate through the mixture.
- Using a cookie scoop or a spoon, roll dough into tablespoon sized balls. Press them down with a fork to make a cross hatch. Repeat with remaining dough.
- Cover and keep chilled in the fridge/freezer. These will last for 3 months in the freezer and about 2 weeks in the fridge.
Recipe adapted from Sprouted Kitchen
Looking for more trail fuel? These seedy almond butter granola bars are one of my FAV snacks!