Low Iodine Kiwi Lime Trail Mix Cups
Bright, tangy, and satisfying in the best possible way, these little cups bring together toasted seeds, crunchy walnuts, dark chocolate, and coconut with a fresh kiwi and lime topping that feels almost tropical. Managing iodine intake often means scrutinizing packaged snacks for hidden additives, dairy, or iodized salt — this recipe sidesteps all of that with whole, straightforward ingredients and a pinch of fine salt that keeps things on track. The trail mix base gets a quick toast in a dry skillet to coax out deep, nutty flavor before everything comes together with a drizzle of maple syrup. Layering the lime-kissed kiwi on top turns a simple snack into something that genuinely looks impressive in a bowl. The dark chocolate chips (go for that 70%-plus cacao) add a rich, slightly bitter note that balances the bright citrus beautifully. Whether you're building a snack board, packing an afternoon pick-me-up, or just craving something that feels indulgent without the ingredient stress, these cups deliver every single time.
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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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