Snacks for Road Trips

Hit the road, Jack!
Hitting the road soon? Fuel your journey with these four unique recipes that go beyond the usual fare. From energy bites to refreshing chia pudding; perfect for on-the-go munching, these creative snacks are sure to impress and surprise. Plus, we’ve included some handy tips for packing your snacks like a pro!

1. NO-BAKE APRICOT ENERGY BALLS

INGREDIENTS

• 1 cup dried apricots
• 1 cup fine coconut
• 1 cup cashew nuts
• 1 ½ teaspoons lemon zest
• 1 ½ tablespoons honey
• 1 tablespoon water
• 1 pinch of salt
• ½ teaspoon vanilla essence

METHOD

1. Blitz apricots, cashews, coconut and salt until crumbly.
2. Add the honey, vanilla and lemon zest, then blitz again.
3. Add the water and blend one last time.
4. Roll the mixture into bite-sized balls.

• STUFFED SWEET BABY PEPPERS

INGREDIENTS

• sweet baby peppers
• ½ cup cream cheese
• ¼ cup finely chopped chives
• ¼ cup finely chopped nuts (walnuts or almonds)

METHOD

1. Slice the tops off mini bell peppers and remove seeds.
2. Mix cream cheese with chives and nuts.
3. Stuff the mixture into the bell peppers.
4. Pack in an airtight container.

3. COCONUT, MANGO & NUTS CHIA PUDDING

INGREDIENTS

• ¼ cup chia seeds
• 1 cup coconut milk
• 1 tablespoon agave syrup
• ½ cup diced mango (fresh or frozen)
• ½ cup nuts of your choice

METHOD

1. Combine chia seeds, coconut milk and agave syrup in a bowl or jar.
2. Stir well, cover and refrigerate for at least 4 hours or overnight.
3. Top with diced mango and nuts before serving. Pack in individual containers.

4. MINI PANCAKE SANDWICHES

INGREDIENTS

For the pancakes

• 1 cup flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ tsp salt
• ¾ cup milk
• 1 egg
• 2 tablespoons melted butter or oil

For the filling

• nut butter
• jam

METHOD:

1. Make pancakes: mix dry and wet ingredients separately, then combine. Cook small pancakes on a greased skillet until golden brown. Let cool.
2. Assemble sandwiches: spread nut butter on one pancake, add jam, and top with another pancake.
3. Pack: store in an airtight container. Keep at room temperature or in a cooler for longer trips.

SIDEBARS

Tips for packing your snacks

• Portion control: use mason jars or small containers for individual servings, making them easy to grab on the go.
• Keep cool: use a cooler for perishable items like chia pudding to keep them fresh.
• Add toppings: bring small containers of granola, nuts, or additional fruit for extra texture and variety.

Tips for packing sandwiches

• Start with heartier bread or toast it first, spreading a layer of mayo or mustard to prevent sogginess.
• Let the bread cool completely before assembling.
• Keep wet ingredients separate and add them right before eating.
• Pack each ingredient separately for customisation.
• Use hard-sided containers or silicone bags to avoid squishing.
• Store sandwiches on top of the cooler for easy access.