Last week I flew to West Palm Beach for what amounted to a whirlwind tour of four planes, two airports, one vendor hall, and many many faces. From start to finish, my feet only left Nashville soil for 26 hours, but it felt like days. Travel can be hard on the soul.
In my mind there are three categories of travelers. There are the “vacationers” whose primary purpose for making the trek to their local airport marks the start of a plannes and (hopefully) pleasurable getaway. Then there are the “regulars,” who travel heavily for work-related functions, typically on an almost weekly basis. For “regulars” traveling becomes part of the normal work routine – not a big deal, nothing to worry about. And then there are those, like me, who travel mainly for business, but do so just infrequently enough that the trip becomes an “event” (and occasionally an “ordeal.”)
You see, for a “work trip,” there is always so much prepping that needs to be done. Presentations to write, arrangements to make, names to remember, org charts to put to memory, not to mention the doubt and uncertainty that sourrounds your attire – is it the right suit? Is this even a suit event? Are open toed shoes acceptable attire for an evening netowrking event? And so on, and so on… And this is to speak nothing of how and where you might find suitable meals on the road. Which is fine, because chances are, if your trips are as harried as mine, you won’t have time to eat.
This recipe is a wonder for travelers of all sorts. The bites require little prep, few ingredients, and come together in a snap with the aid of a food processor or blender. They are full of healthy fats and protein from the nuts and seeds, antioxidants from the cacao, and are completely free from added sugar. They require no refrigeration, no special packaging, and are even delicious when recovered from the bottom of a weary travel bag – slightly melt-y and a bit smooshed.
Almond Butter and Hemp Bites with Cacao Nibs – Adapted, Slightly, from Sprouted Kitchen
Recipe – Makes about 20 “Bites”
84g (3/4c) Almonds, Roughly Chopped
42g (¼ c) Raw Cacao Nibs
160g Pitted Dates (5-7 Dates, Depending on Size)
128g Almond Butter (Unsalted)
1 TSP Vanilla Extract
30g (2TBSP) Shelled Hemp Seeds
1/4 TSP Sea Salt
Place the almonds and cacao nibs in the bowl of a food processor or a blender with a pulse function and pulse them until they form a coarse meal. Add the remaining ingredients and continue to pulse until the mixture just comes together.
Turn the dough out onto a work surface. Using your hands, compact and roll the dough into 20 balls. (This process should feel, somewhat, like making meatballs – you want to roll – keeping the dough intact as you go – without being too forceful or using too much pressure.)
Once you have formed the balls, you can use a fork to stamp a crosshatch pattern on the tops, squishing the mounds as you go to form cookie shaped bites.
As soon as you are done shaping the bites they are ready to eat. The dough will firm up slightly if given time to cool in the refrigerator. Allowing them a bit of time to chill will help the bites hold their integrity when they are inevitably tossed into the bottom of a back-pack, hand bag or suitcase.
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