Almond Free Kiwi Lime Trail Mix Cups
Trail mix gets a serious glow-up here, layered into individual cups with juicy kiwi and a bright lime drizzle that makes the whole thing feel more like a composed dessert than a snack. Toasting the pumpkin seeds and sunflower seeds in a dry skillet first is the move — it draws out a nutty, almost buttery depth that store-bought mixes rarely achieve. Walnuts, dark chocolate chips, shredded coconut, and a touch of maple syrup round out the base with just the right balance of richness and sweetness. For anyone navigating tree nut concerns around almonds specifically, this mix leans on pepitas and sunflower seeds as its backbone, so you get all the satisfying crunch without reaching for the usual suspects. The lime zest and fresh juice cut through the richness beautifully, and the kiwi slices on top add a pop of color and tartness that makes each cup look genuinely impressive. Torn mint is optional but highly recommended — it lifts every bite and makes this feel like something you'd order at a café rather than throw together at home.
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Learn more →Ingredients
4 servings
For the trail mix
- ½ cup raw pumpkin seeds (pepitas)
- ½ cup walnut halves
- ¼ cup sunflower seeds
- ¼ cup dark chocolate chips (>70% cacao)
- ¼ cup unsweetened shredded coconut
- 1 tbsp maple syrup
- ¼ tsp fine salt
For the topping
- 4 medium kiwi fruits, peeled and sliced into rounds
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- 1 tsp maple syrup
For serving
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Heat a small dry skillet over medium heat. Add the pumpkin seeds and sunflower seeds and toast, stirring frequently, until the pumpkin seeds are puffed and lightly golden, about 3–4 minutes. Watch closely, as the seeds can brown quickly.
- 2
Transfer the toasted seeds to a mixing bowl and let cool for 2 minutes. Add the walnut halves, dark chocolate chips, shredded coconut, maple syrup, and salt. Toss until everything is evenly coated.
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