Snack Ideas For Your Next Adventure

Snack Ideas For Your Next Adventure

Fall is one of our favorite times of year for time outdoors. The weather is getting cooler, the leaves are starting to change, and it adds a dynamic to a hike that isn’t there during the summer months.

Planning snacks for day hikes or overnight camping trips can be a little overwhelming, but here are a few recipe ideas that go perfectly with your Bee’s Wrap! 

Oh, and don’t forget to bring your old wraps - they make a great fire starter!


Trail Mix

A classic snack that never fails. Combine mixed nuts, dried fruits, cacao nibs, and sliced coconut, make a pouch with your Bee’s Wrap, and you’re ready to go! Just because it’s simple to make doesn’t mean it isn’t great.

Chocolate Almond Energy Bites

We absolutely love these (and it’s hard not to eat too many!). Choose the nuts you want to use. We prefer almonds & cashews, but it’s so great because it can really be anything. Put the nuts in a food processor with some medjool dates until the texture is fine. Add in nut butter (again, we go with almond butter here, but any will work) and cacao. Roll into little balls and refrigerate! If you want to get fancy, roll the balls in shaved coconut, cacao, or toasted sesame seeds. They fit perfectly in a Bee’s Wrap for your day hike!

Forest Floor Assorted 3-Pack - Bee's Wrap Beeswax Wraps

With Bee’s Wrap, and some homemade snacks, keeping the trails clean is a breeze. 

So, grab some new Forest Floor Wraps, pack your favorites, and adventure somewhere new in a sustainable way - because nature’s camo isn’t plastic.


Forest Floor Assorted 3-Pack

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Peanut butter, honey, and sea salt oat bar

Combine oats, plant based protein powder (this is optional, but we suggest either chocolate or vanilla if you are adding this) and peanuts in a bowl. Heat up peanut butter and honey and pour over the oat mixture. Place in a pan to cool and sprinkle with sea salt. Done. 

Banana bread

Our recipe is gluten and sugar free, but you can get creative! Take 3 really REALLY ripe bananas and mash them in a bowl. Add in 2 eggs, 1 - 1 ¼ cup of almond flour, 1 - ¼ cup coconut flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1 tablespoon coconut oil, 1 teaspoon vanilla extract, ½ - 1 cup milk of choice (we used sheep milk for the one pictured here), a bit of salt. and mix well. Pour into a greased bread pan. Top with a banana sliced lengthwise, chopped medjool dates, chopped walnuts, and shredded coconut. Bake at 350 for 45-60 minutes and..yum.