Packing chocolate treats for the trail can be tricky as many of them melt and can be very messy. But if you’re a chocolate lover, there is nothing like that soothing taste to make a great day of trekking even better! These snacks marry chocolate with energy- and nutrient-packed ingredients – so you get that fix along with good fuel to keep you going. Combine carbs with protein and fiber to slow down digestion and the release of the sugar into your blood stream and you get longer lasting energy – just what you need to get you through that home stretch!

Chocolate Cherry Multigrain Cookies

Makes about 24

These are part muffin, part granola bar and a little bit cookie, with a whole lot of taste and satisfaction. The hearty flakes and seeds provide protein and boost the fiber, the dates and cherries also provide natural sweetness, and the chocolate makes them a real treat for the trail. These are soft so they’re best packed in a rigid container for protection.

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1) Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.

2) In a small saucepan, bring dates and 1/2 cup of the almond milk to a simmer over medium heat. Cover, reduce heat to medium-low and simmer, stirring often, for about 5 minutes or until dates are very soft. Transfer to a large bowl and let cool.

3) In another bowl, combine oats, quinoa flakes, barley flakes, flour, hemp seeds, baking powder and salt.

4) Whisk remaining almond milk, oil, vanilla and egg into date mixture until blended. Add dry ingredients and stir until evenly moistened. Stir in chocolate chunks and cherries.

5) Drop by heaping tablespoon onto baking sheets, at least 1 inch apart, and flatten slightly.

6) Bake, one sheet at a time, for about 15 minutes or until golden and tops are firm. Let cool on pan on a rack for 5 minutes, then transfer to rack to cool completely. Store in an airtight container at a cool room temperature or in the refrigerator for up to 1 week.

Banana Split Trail Mix

Makes about 3 1/2 cups

Have you ever been half-way through a sweltering hike and had a craving for a Banana Split? Well, this trail mix won’t provide the cooling effect of that decadent ice cream treat but it will give you the same taste sensation. Protein from the nuts, carbs and fiber from the dried fruits and sweet treats in form of chocolate and yogurt chips are the complete package – and perfectly totable.

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– In an airtight container, combine nuts, bananas, strawberries, pineapple, chocolate chunks and yogurt chips. Store in a cool place for up to 1 month.

– Drying your own fruit in a food dehydrator allows you to create delicious snacks without added sugar. If you don’t have a dehydrator, try to find unsweetened dried fruits or freeze-dried fruits for this trail mix.

– If the weather is hot, skip the yogurt chips and replace the chocolate chunks with raw cacao nibs to avoid melting messiness.

Honey Peanut Chocolate Chews

Makes 18 squares

Reminiscent of a classic peanut-packed candy bar, these chews are definitely in the treat camp as far as energy snacks go. Protein and fiber from peanuts, protein from soy milk powder and natural sweetness and carbs from the honey provide important nutrients and the cocoa punch gives that chocolaty “mmmmm”.

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1) Line a 9- by 5-inch loaf pan with parchment paper.

2) In a food processor, pulse peanuts to chop into small pieces. Transfer about half (3/4 cup) to a medium bowl; set 2 tbsp of those aside in a small bowl for garnish. Pulse remaining peanuts in processor until ground (but not to the butter stage). Add to the medium bowl.

3) In a medium saucepan, whisk together milk powder, cocoa and salt. Whisk in water, honey and butter. Bring to a boil over medium heat, stirring often. Reduce heat and boil, stirring constantly, for 2 minutes or until thickened and syrupy.

4) Remove from heat and stir in peanuts until well blended. Using a heatproof spatula, scrape into prepared pan and press firmly. Sprinkle reserved 2 tbsp chopped peanuts on top, pressing lightly. Refrigerate in pan until firm.

5) Using paper as handles, remove from pan and transfer to a cutting board. Cut into squares. Store in an airtight container or wrapped individually at room temperature for up to 2 weeks.

– If you don’t have a food processor buy 3/4 cup ground peanuts (or other ground nut) and 3/4 cup whole peanuts; chop the whole nuts into small pieces with a knife..

Cocoa Sesame Almonds

Makes about 3 cups

Portable, satisfying and loaded with protein, almonds are a terrific go-to snack for the trail. Coat them in a sweet-and-salty cocoa glaze and crust them with cacao nibs and sesame seeds and they’re even better! These are amazingly munchable so you might want to make a double batch so there’s enough left to pack for your trip.

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1) Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper.

2) Spread almonds baking sheet. Toast almonds in preheated oven for 10 minutes or until golden and fragrant. Immediately transfer to a heatproof bowl. (Leave oven on; reserve baking sheet.)

3) In a mini chopper, spice grinder or a small food processor, pulse cacao nibs until they’re about the size of sesame seeds. Transfer to a large, heatproof bowl and stir in sesame seeds, sugar and salt.

4) In a medium saucepan, combine cocoa and water; stir in honey and coconut oil. Bring to a simmer over medium heat, stirring often. Add nuts and cook, stirring constantly, for 2 to 3 minutes until liquid is absorbed. Remove from heat; stir in vanilla. Add nuts to sesame seed mixture and toss to evenly coat.

5) Spread on reserved baking sheet and bake for 10 minutes or until sesame seeds are toasted. Let cool completely on baking sheet. Store in a glass jar for up to 1 month.

Chocolate Macaroon Protein Bars

Makes 12

Many store-bought protein bars say they’re chocolate but often they lack in chocolate flavor and some of them have so much protein they land like rocks in your stomach. This no-bake, easy-to-make version is made from real ingredients, most of which you likely have on hand and definitely gives you that chocolate satisfaction. Each bar contains about 10 g of protein – enough to keep you going, but not so much it weighs you down – along with carbs and fiber. In warm weather these will soften somewhat, so packing in a rigid container or next to an ice pack or cool drink will help keep the shape.

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1) Line a 9-inch baking pan with parchment paper, leaving a 1-inch overhang.

2) In a medium saucepan, toast oats and quinoa over medium heat, stirring constantly, for about 3 minutes or until dry; add coconut and toast, stirring, for 2 minutes or until coconut is fragrant and quinoa is toasted. Transfer to a bowl and let cool.

3) In same saucepan, combine sugar, chocolate, skim milk powder, cocoa, seed butter, milk and coconut oil. Heat over low heat, stirring often, just until smooth and blended. Remove from heat and stir in vanilla.

4) Pour over oat mixture and add cacao nibs; stir until evenly moistened. Scrape into prepared pan and press firmly. Let cool in pan on a wire rack until firm.

5) Using paper as handles, remove from pan and transfer to a cutting board. Cut into bars. Store in an airtight container or wrapped individually in the refrigerator or at a cool room temperature for up to 2 weeks.

– If you have quinoa flakes, reduce the oats to 1-1/2 cups and add 1/2 cup quinoa flakes for even more protein.

NOTE: Always buy dark chocolate!

Dark chocolate not only gives you a more, intense chocolate flavor which comes through better when mixed with other ingredients, but it also contains fewer added ingredients giving you the benefit of chocolate’s antioxidants, alkaloids and minerals. When buying chocolate products for your homemade trail snacks, check the ingredients list and buy those with as few ingredients as possible, and those that tout cocoa solids, cacao, cacao mass or chocolate liquor listed first.

By Jennifer Mackenzie