
Bright, tangy, and just sweet enough, these trail mix cups are the kind of snack that feels indulgent without any of the guilt. Toasted pumpkin seeds and sunflower seeds bring a satisfying crunch, while walnut halves, dark chocolate chips, and shredded coconut round out a base that's genuinely hard to stop eating. The real magic happens when fresh kiwi slices and a zippy lime-maple drizzle get layered on top — it's a flavor combo that wakes everything up. Every single ingredient here is naturally free from gluten, so there's no swapping, substituting, or label-squinting required. That matters more than it sounds, because trail mix and snack mixes are notorious for hidden grain-based fillers or shared-facility cross-contact warnings. A torn mint leaf or two at the end is optional, but it adds a pop of freshness that makes the whole cup look and taste like something from a café. These come together in minutes and work equally well as an afternoon snack, a light dessert, or a portable treat you can prep ahead and portion into cups for the week.
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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.
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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