
Bright, tangy, and just a little indulgent, these trail mix cups are the kind of snack that feels way more put-together than the effort required. Toasted pumpkin seeds and sunflower seeds bring a satisfying crunch, while walnut halves and dark chocolate chips add richness and depth — all tied together with a touch of maple syrup and a pinch of salt. The real star is the kiwi topping, dressed in fresh lime zest, lime juice, and a drizzle of maple syrup that makes the fruit pop with citrusy brightness. Torn mint leaves finish each cup with an herby freshness that pulls the whole thing together beautifully. Every single ingredient here is naturally free of warm baking spices, so there's no need to scrutinize labels or swap anything out — this recipe just works as written. It's an ideal make-and-assemble snack for afternoons, lunchboxes, or a light dessert when you want something that feels a little fancy without any fuss.
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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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