Recently I have become very aware that hikers love sweet.I recommended my Coconut Ginger Fruit Bars as a great back country snack on a Facebook hiking page conversation thread. They were received well enough, but not nearly as well as Super Spackle.
This Super Spackle recipe claims to be “The Ultimate Ultralight Backpacking Snack.” Maybe that’s true, but with 6 tbsp. of agave syrup, it’s just not a recipe that I can get behind. A lot of people seem to think that agave syrup (or agave nectar) is a healthy, natural sweetener and a good alternative to regular sugar. Nothing could be further from the truth. Agave syrup is a chemically processed sweetener that’s actually worse for you than high fructose corn syrup.
But I love the idea of Spackle in general. I like the idea of packing delicious calorie-rich snack that satisfies that sweet tooth and gives you a quick energy boost, so I went to work mixing up a new recipe that leaves out the ingredients I don’t like. I added cocoa because…well, chocolate. I replaced the agave syrup with raw, unpasteurized local honey and maple syrup. Sure, these are also sugars, but the whole point is to pack in the sweet calories, and honey and maple sugar are a great natural way to add in some nutrients and minerals as well as, immune-boosting benefits and anti-oxidant activity. Either of these sweeteners are a far better choice than agave syrup. Plus, you can buy them locally, direct from the organic farmers that produce them, rather than from a big commercial operation.
- ½ cup almond butter
- ½ cup cashew butter (or other nut butter)
- 2 tbsp. raw, unpasteurized local honey
- ¼ cup nut oil, coconut, almond or walnut
- 2 tsp vanilla
- ½ tsp sea salt
- ¼ cup cocoa powder
- 2 tbsp. coconut sugar or 2 tbsp. maple syrup
- In a kick-ass 1960's blender, or food processor, combine all ingredients and pulse until well blended. It should take 2-3 minutes.
- Transfer to GSI Soft Sided Travel Bottles.
- Sweet Breakfast Muffins
- No.7 Rice