Low Sodium Berry & Coconut Trail Mix

Total time23 min

Prep time5 min

Cook time8 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 cup large unsweetened coconut flakes
Bob's Red Mill Unsweetened Unsulfured Coconut Flakes 10oz Bob's Red Mill Unsweetened Coconut Shredded - 12 Oz Let's Do Organic Unsweetened Coconut Flakes, Gluten Free Bob's Red Mill Shredded Coconut Unsweetened 24 Oz Simple Truth Organic Unsweetened Coconut Flakes
See all
1 cup tiger nuts, roughly chopped
½ cup dried blueberries
½ cup dried cranberries, unsweetened
¼ cup dried tart cherries, unsweetened
1 tbsp honey
1 tbsp coconut oil, melted
¼ tsp ground ceylon cinnamon
⅛ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
2
Spread the coconut flakes and chopped tiger nuts in a single layer on the prepared baking sheet. Toast in the oven for 6–8 minutes, stirring once halfway through, until the coconut is lightly golden at the edges and fragrant — watch closely in the final 2 minutes, as coconut flakes can brown quickly.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!