Sweet and Salty Healthy Trail Mix
This Sweet and Salty Healthy Trail Mix combines toasted almonds, cashews, pepitas, dried fruit, coconut chips, and dark chocolate for the perfect balance of crunch and sweetness. Made with no added sugar beyond the chocolate, it's an easy homemade snack for meal prep, lunchboxes, or on-the-go fuel.
Equipment
- rimmed baking sheet
- parchment paper
- Large Mixing Bowl
- wooden spoon or spatula
- measuring cups and spoons
- airtight storage container
Ingredients
- 1 1/2 cups raw almonds
- 1 cup raw cashews
- 1/2 tsp flaky sea salt
- 1/2 cup roasted salted pumpkin seeds (pepitas)
- 1 cup dried tart cherries
- 3/4 cup dried apricots, roughly chopped
- 1/2 cup unsweetened coconut chips
- 3/4 cup dark chocolate chips (70% cacao)
Instructions
- Preheat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.
- Spread the almonds and cashews in a single layer on the prepared baking sheet. Toast for 8–10 minutes, stirring once halfway through, until fragrant and lightly golden. Watch carefully during the last few minutes to prevent burning.
- Sprinkle the flaky sea salt over the hot toasted nuts and toss until evenly coated.
- Allow the nuts to cool completely at room temperature for about 20 minutes before mixing with the remaining ingredients.
- In a large mixing bowl, combine the dried tart cherries, chopped dried apricots, and coconut chips, separating any clumps of fruit.
- Add the cooled toasted nuts and roasted pumpkin seeds to the bowl and toss until evenly distributed.
- Gently fold in the dark chocolate chips with just a few turns to keep them whole.
- Transfer the trail mix to an airtight container or jar and store at room temperature or in the refrigerator until ready to enjoy.
Notes
Store the trail mix in an airtight container at room temperature for up to 3 weeks or refrigerate for up to 2 months. Keep away from heat and direct sunlight so the chocolate stays firm. For easy grab-and-go snacks, portion into 1/2-cup servings the day you make it.