We are not only a family of hikers, but also a family of foodies. Tasty treats on the trail are just about as important as a summit brew to us. And after years of trying different pre-packaged trail snacks, we got pretty bored of the options (and the junk inside of them). So, we took to the kitchen and created our now world famous recipe for hippy balls (seriously though, trail friends from around the world have tried them!). And we’ve perfected them throughout the years.

We love this snack because they’re full of protein, they’re super filling. We also love that you can customize your balls to fit your needs. Nut free? Omit the peanut butter, and almonds, and use sunbutter! Hate raisins? Use dates, craisins or dried cherries! Out of maple syrup (blasphemy!)? Use honey! Cacao Nibs aren’t your thing? Use dark chocolate chips! 

Warning: do not eat these in public if you do not like making new friends, or like being followed on the trail. 

No Bake Hippy Balls

Yields about 3 dozen small balls

Ingredients: 

½ cup of creamy peanut butter
1 ½ cups old fashioned oats
⅓ cup of real maple syrup 
⅓ cup cacao nibs, ground in a food processor (a Vitamix works for this too!)
⅔ cups raisins
⅓ cup almonds, finely ground in a food processor 
⅓ cup flaxseed, finely ground in a food processor
½ cup unsweetened fine shred coconut

Method:

Throw all that good stuff in a big ol’ bowl and make like Bob Marley... and stir it up. If it gets a little hard to evenly combine and stir with a spatula, feel free to get down and dirty and use your hands to mix it up. 

After all the ingredients are evenly combined, pack tightly into small 

balls (all my fellow Italians: use your best meatball rolling method…)

Refrigerate for at least 30 minutes before packing these into your backpack (be sure to pack plenty to share!). 

Store in an airtight container in the fridge for 

up to two weeks. But, they’ll never last that long before you eat them all.

Bon appetit, and happy trails!

Elisa & Matt

Check out more from the Rispolis here:

https://info.deuterusa.com/blog/interview-rebecca-walsh/