10 February 2014

February Is National Snack Month with #Driscoll's

Did you know 53% of Americans select their snacks based on taste?

Good thing Driscoll’s berries is here to help you celebrate National Snack Food Month this February! Yes, an entire month devoted to snacking! - Yeah !

Don’t worry, you can celebrate while keeping your New Years resolutions all year long! It is easy to replace those unhealthy snacks like chips and cookies with healthy (and very delicious) alternatives created by www.driscolls.com

Here are some great recipes to help you get started with National Snack Month ;-) 

 Blueberry Trail Mix! . . . Fun Trail Mix Fact:  In Australia and New Zealand they call trail mix Scroggin!

Gluten-Free Spicy Blueberry Trail Mix


  • 1 cup raw whole almonds
  • 1/2 cup shelled walnuts
  • 1/4 cup raw pistachios
  • 1 tablespoon plus 1 1/2 teaspoons honey
  • 1 teaspoon canola oil
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon Kosher salt
  • 1 cup your favorite cereal (suggest Barbara's Multigrain Puffins Cereal®, Chex®, Kelloggs Cracklin Oat Bran, or Cheerios®)
  • 1 package (6 ounces or 1 1/4 cups) Driscoll's Blueberries


  1. Preheat oven to 300°F. Line a baking sheet with parchment paper.
    In a large bowl, combine almonds, walnuts, and pistachios. In a small saucepan, combine honey, oil, chipotle powder, cayenne, and cinnamon. Warm mixture over low heat, stirring well until warmed through. Pour honey mixture over nuts and stir with a rubber spatula until coated. Sprinkle salt over nuts and toss to combine.

    Spread mixture in a single layer on prepared baking sheet. Bake until golden brown, 20 to 25 minutes. Let cool completely before serving.

    Transfer baked nut mixture to a large bowl. Add cereal and toss to combine. To serve, combine 1/4 cup nut mixture with 1/4 cup fresh blueberries.

    Store nut mixture in an airtight container for up to 1 week.


No bake…no problem! Try these 

Blueberry Cocoa Bites


  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons boiling water
  • 8 Medjool dates, pitted and chopped (4 ounces)
  • 2 tablespoons almond butter
  • 1/4 teaspoon Kosher salt
  • 1/4 cup (1 ounce) dried tart cherries, chopped
  • 1/3 cup shredded unsweetened coconut, toasted
  • 1/3 cup (2 ounces) Driscoll's Blueberries
  • 1/2 cup chopped roasted almonds


  1. In a small bowl, combine cocoa and boiling water. Stir until well mixed and let stand 5 minutes.
    In a food processor, combine dates, almond butter and salt, and process to a fine paste (about the same consistency of peanut butter), about 1 minute. Add cocoa mixture and process until well combined, about 30 seconds. Transfer puree to a medium bowl. Stir in cherries and coconut until well combined.

    To form the bites, spray a small amount of non-stick cooking spray on the palms of your hands. Scoop 1 tablespoon cocoa and nut mixture and place it in the center of your hand and pat down to flatten. Place 2 to 3 blueberries in the center of mixture. Fold mixture over to enrobe the berries and gently roll between the palms of your hands. Roll in the toasted almonds and set on a baking sheet. Repeat with remaining mixture. Chill 1 hour before serving.

 These Blueberry Macaroons are Gluten-Free! Please click on link for the 3rd recipe 


A big thanks to Driscoll's for the great recipes and enjoy the rest of  National Snack Month,  Snack Away ! 

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  1. This recipe looks so yummy, healthy and EASY- thanks Diane!!

  2. Thanks Donna ;-) It's so good !!!