I'm flying to Texas this week and decided I was going to skip paying a million dollars for airport food. The last time I relied on airport restaurants for my meals I ended up eating a muffin in the morning and a bagel in the evening. I felt fatigued the whole day and regretted it later. I'm prepared for the entire day of traveling this time! I will be sharing my seven essential snacks for airport travel later this week so stay tuned!
Prep time: 10 minutes | Time to set: 5 minutes | Total time: 15 minutes | Yields: 18- 20 bites
- 6 oz bar of dark chocolate
- Dried fruit (raisins, apricots, dates, mango, banana, etc)
- Raw unsalted nuts (almonds, hazelnuts, cashews, walnuts, etc)
- Seeds (pumpkin seeds, sunflower seeds, flax seeds, chia seeds, poppy seeds, etc)
- Shredded coconut- optional
- Line a cookie sheet with wax paper. Set aside.
- Melt the chocolate over low heat in a saucepan until smooth.
- Once the chocolate has melted to a soft and smooth liquid, scoop small spoonfuls onto the wax paper. Mine probably measured just under a tablespoon for each spoonful. Begin topping the chocolate bites once all the chocolate has been scooped out of the saucepan.
- Since they are small I put one almond, one raisin, one pistachio, and a sprinkle of chia and golden flax seeds on each bite. I listed some examples of toppings you could put on your bites in the ingredient list. They are easy to customize- get creative! :)
- After you add your toppings, place the cookie sheet in the freezer for 5 minutes to stabilize the chocolate.
- Remove from the freezer once the chocolate has hardened again. Enjoy or store in the refrigerator for later.
- I store them in the refrigerator although it's not necessary unless your house is super warm... Store these bites like you would any other bar of chocolate.