Lunch Box Series 24: On-The-Go Travel Snacks

School holidays are around the corner - and whether you're heading off on a road trip, hopping on a flight or just braving a few extra hours in the car with kids in tow, snacks are non-negotiable!

We’ve pulled together three of our favourite make-ahead travel snacks that are easy to prep, mess-free to eat, and guaranteed to keep everyone satisfied (and slightly less feral). They’re portable, kid-approved, and don’t require a fridge - perfect for popping into your carry-on, cooler bag or glove box stash.

Because let’s be real: no one wants to overpay for sad airport muffins or end up snack-less at a servo in the middle of nowhere! Read on, and thank us later. 

Peanut Butter Stuffed Dates

Like a Snickers bar... but make it snackable, road trip-ready, and much more healthy. These stuffed dates are sweet, salty, gooey and totally addictive - filled with creamy peanut butter, dipped in dark chocolate, and finished with a sprinkle of sea salt. Trust us, one is never enough!

Perfect for long drives, flight snacks, or keeping your co-pilot (big or small) quiet for five minutes. Going nut-free? Swap in Biscoff for a caramel-y twist that still hits the spot.

Ingredients:

• 20 Medjool dates

• 1 heaped Tbsp crunchy peanut butter 

• Block of dark cooking chocolate

• Handful of crushed peanuts

• Sprinkle of Sea Salt

Method:

1. Slice date in half lengthways without cutting the whole way through. Take out the pit and discard.

2. Using a butter knife, fill each date with 1/2 tsp (roughly) of peanut butter and gently press to close. Place filled dates on a lined baking tray or plate.

3. Pop dates in the freezer for 10 mins or until firm. 

4. Meanwhile, boil water on the stove and place a heatproof bowl over the top to melt the block of dark chocolate. Stir regularly until melted and smooth. 

5. Grab dates from the freezer and dip into the melted chocolate using forks. Let excess chocolate drip.

6. Sprinkle crushed peanuts and cracked sea salt over the dates before the chocolate sets. 

7. Pop the tray back in the freezer for 10 mins until the chocolate is firm.

8. Store in the fridge and enjoy! 

Orange Bliss Balls

These little guys are the MVP of snack prep - quick to make, easy to grab, and perfect for stashing in your carry-on or handbag when you’re on the move. Packed with natural sweetness and zingy orange zest - think jaffa without the sugar crash (or the sticky fingers)!

Whether you're powering through an airport layover, fuelling up for a day of sightseeing, or need something to tie over the kids between stops - these bliss balls deliver. No fridge needed and no crumbs left behind.

Ingredients: 

• 29-30 pitted medjool dates 

• 1 ½ cup roasted cashews 

• ½ cup coconut flakes 

• ¼ cacao powder

• ¼ hemp seeds

• 2 tbsp chia seeds

• 2 tsp maca powder

• 1 tbsp orange zest

• 1tbsp orange juice 

• 1 tbsp coconut oil

• ¼ tsp sea salt 

• Block of dark cooking chocolate

Method: 

1. Prepare a tray lined with baking paper

2. Add all ingredients except chocolate to a food processor and pulse until combined and mixture holds together easily 

3. Roll into golf ball sized balls and place on the tray

4. Melt the chocolate, using two forks dip the balls in chocolate, draining the excess through the forks and place back on the tray 

5. For garnishings, we used orange zest, dried edible florals and desiccated coconut

6. Place the balls in the fridge for the chocolate to set 

7. Store in an airtight container in the fridge (and enjoy) for up to a week

Muesli Bars

Is there anything more reliable than a chewy, rustic oat-packed muesli bar? These are your road trip heroes - wholesome, satisfying, and way better than anything wrapped in foil from the servo snack aisle.

Loaded with oats, choccy chips, and just the right amount of sweetness, they’re easy to whip up before you hit the road (or the skies). Even better? You can customise them to suit picky eaters, nut-free schools, or whatever you’ve got left in the pantry. Perfect for glove boxes, backpacks and emergency “I’m hungry” situations!

Ingredients:

• 4 cups rolled oats 

• ¼ cup whole meal flour 

• ½ cup shredded coconut 

• ⅓ cup brown sugar 

• 1 cup cranberries 

• ½ cup oil of choice 

• 1 tsp vanilla extract

• ½ cup honey 

• ½ cup block of dark choc

Method:

1. Pre-heat to 180 degrees

2. Mix dry ingredients together 

3. Whisk wet ingredients together 

4. Pour wet mixture into the dry oat mixture and combine well 

5. Place into a lined baking tray, shaping into a rectangle. Using the back of a spoon, press firmly down into the tray ensuring ingredients will hold together

6. Bake for 30-40 minutes 

7. Allow to cool completely before drizzling the melted dark chocolate over the whole tray and place into the fridge for choc to set

8. Slice into bars

From sticky fingers in the backseat to last-minute gate changes at the airport, these snacks are here to keep everyone calm, fed, and just a little bit happier! They’re quick to make, easy to pack, and way more exciting than a squashed muffin at the bottom of your bag.

Don’t forget to shop our full lunchware range to pack your snacks in style - think Nesting Containers, insulated Lunch Bags, and stainless steel Bento Boxes made for life on the go. And for even more snack inspo and behind-the-scenes recipe drops, follow along at @packedby_elaandearth!

Wherever you’re headed these school holidays, we hope it’s full of good memories - and even better snacks.