Author Notes
Delicious, homemade trail mix perfect for tailored dietary needs! —Alexa Federico
Ingredients
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2 1/2 cups
raw cashews
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1/2 cup
maple syrup
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1 teaspoon
sea salt
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1/2 cup
dairy free or dark chocolate chips
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1/2 cup
dried cranberries
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1/2 cup
pumpkin seeds
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1/2 cup
shredded coconut or chips (optional)
Directions
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Preheat oven to 325°F and line a baking sheet with unbleached parchment paper.
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Place your cashews on the tray and drizzle over maple syrup and sea salt. Use a spoon or spatula to mix well and spread out (this can be done in a bowl first if you prefer).
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Roast for 7 minutes, flip, then roast for another 7 minutes. Take out sooner if the nuts are starting to burn.
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While the cashews are roasting, combine the rest of the ingredients in a container or bowl. Wait to add the cashews until they are completely cooled so that the chocolate doesn’t melt.
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Store in a covered container or large mason jar. Keep in the refrigerator if it is hot out or to keep fresher longer, although it keeps fine on the counter covered.
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