I’m a big fan of trail mix.
Because nuts + chocolate will forever be a combo and a half.
But this here is more than just your standard trail mix.
This guy has depth.
He’s, dare I say, fancy.
Your taste buds will be hit from allll the angles, let me tell you!
That’s what happens when you slowly roast nutty raw pecan halves and almond slices with unsweetened coconut flakes in pure maple syrup, tropical unrefined coconut oil, vanilla extract, warming ground cinnamon + flavor enhancer sea salt to golden brown perfection.
Once cooled, fold in subtly tart dried Bing cherries and roughly chopped luscious dark chocolate for a real treat.
Oh baby.
It’s fan flippin’ fabtastic snack time!
P.S. The roasted maple cinnamon nuts + coconut is killer alone.
P.P.S. This snackaroo packs a lot of flavor so you might need a glass of chilled oat milk to wash it all down… or smooth red wine, just sayin’.
Nutty Maple Snack Mix with Coconut, Dried Cherries & Dark Chocolate
Ingredients
- 1/4 cup solid unrefined coconut oil; melted
- 1/4 cup pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon sea salt (or to taste)
- 2 cups raw pecan halves
- 2 cups raw almond slices
- 1 1/2 cups unsweetened coconut flakes
- 1 1/2 cups dried unsweetened cherries (I used Bing)
- 1 cup roughly chopped dark chocolate (I used 71% cacao bars)
Instructions
- Heat oven to 250 degrees.
- Whisk the melted coconut oil, maple syrup, vanilla, cinnamon, and salt until well combined.
- Toss the pecans, almonds, and coconut flakes with the wet mixture until evenly coated.
- Spread the mix out on a large rimmed metal baking sheet.
- Roast for 30 minutes, then stir and roast another 30 minutes. Stir again, then roast 30 minutes more, or until golden brown.
- Cool completely, then fold in the dried cherries and chocolate.
- Store in a sealed container.