Homemade trail mix
Based on 0 ratings
Community member
"Instead of waiting for the toasted nuts to cool, feel free to toss them while they’re hot with the chocolate, which will result in chocolate-splattered nuts as opposed to chocolate chunks. You can use any type of chocolate you like here."
Difficulty
Easy 👌5
min.
Preparation
10
min.
Baking
0
min.
Resting
Ingredients
Servings2
25 g
pecans
25 g
macadamia nuts
75 g
blanched almonds
25 g
cashews
25 g
sunflower seeds
25 g
pumpkin seeds
50 g
bittersweet chocolate
25 g
raisins
25 g
dried cranberries
MetricImperial
Utensils
oven, baking sheet, bowl (large)
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Nutrition per serving
Cal806
Protein20 g
Fat54 g
Carb64 g
Step 1/2
- 25 g pecans
- 25 g macadamia nuts
- 75 g blanched almonds
- 25 g cashews
- 25 g sunflower seeds
- 25 g pumpkin seeds
- oven
- baking sheet
Preheat the oven to 170°C/340°F. Spread the pecans, macadamia nuts, blanched almonds, cashews, sunflower seeds, and pumpkin seeds on a baking sheet and toast for approx. 10 min. Let cool completely.
Step 2/2
- 50 g bittersweet chocolate
- 25 g raisins
- 25 g dried cranberries
- bowl (large)
Add cooled toasted nuts to a large bowl with chocolate, raisins, and cranberries. Store trail mix in an airtight container for up to one month. Enjoy!
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