It’s often difficult to find healthy snacks or light meal while traveling so I love to pack my own. This saves me from spending a lot on breakfast, plus it gives me a handy snack for a plane ride or airport layover. I make these no-bake bars myself so I know they’re an excellent source of balanced nutrition and provide the protein and healthy fats I need to get my day started on the right foot.
I prefer making my own to buying because many of the popular energy bars are full of added sugar or missing essential nutrients, making them what I consider to be “fake health food”. If your go-to bar is covered in chocolate or the first ingredient is sugar or brown rice syrup I recommend finding an alternative. You could spend hours trying to research the best healthy snacks or you could spend 15 minutes making your own and be confident you’re fueling your body with proper nutrition.
My energy bars contain healthy carbs, fats and lean protein, plus they’re sweetened with dates and honey, making them low glycemic. Honey is a simple carbohydrate containing vitamins, minerals and antioxidants, making it the best sweetener available. I recommend raw, local honey because it’s not processed, thus retaining its beneficial properties. Dates are a good source of fiber, vitamin B and potassium, but be sure to use fresh, not dried dates to limit the calorie count.
Recipe
- 2 cups whole raw almonds
- 1 cup whole raw cashews (can omit these and use an additional cup of almonds)
- 2/3 cup powdered egg whites
- 4 tablespoons cocoa powder
- 1/2 cup unsweetened shredded coconut
- 1/4 honey
- 1 tablespoon pure vanilla extract
- 3-4 medjool dates
- pinch of sea salt
Grind the dry ingredients in a food processor. Mix honey and vanilla in a separate bowl then add to the dry ingredients. Mix together until well combined, using hands as needed.
Shape into bars or firmly press into a 1 inch baking dish, allow to dry and cut into squares.
Adjust the honey and dates to desired sweetness. You can also add a little water to reduce the sweetness.
Make these a few days before your trip and keep refrigerated until you leave. They don’t require refrigeration and will last at least a week unrefrigerated, so don’t worry if your hotel doesn’t have a refrigerator. Wrap them in wax paper and aluminum foil, stash them in your carry-on bag or purse for easy access.