Peanut Free Kiwi Lime Trail Mix Cups
Bright, tangy, and just a little indulgent, these trail mix cups are the kind of snack that feels way more special than the effort involved. Toasted pepitas and sunflower seeds get tossed with walnuts, dark chocolate chips, and shredded coconut, all lightly bound with maple syrup and a pinch of salt — it's the kind of mix you'll want to eat straight from the bowl before it even makes it into cups. The real magic happens when you layer on fresh kiwi and hit everything with a zippy lime-maple drizzle that makes the whole thing pop. Torn mint leaves finish it off with an herby freshness that somehow ties every element together. For anyone navigating peanut allergies, packaged trail mixes can be a minefield of shared-facility warnings and ambiguous labeling. Making your own from scratch means you control every single ingredient, and this combination of seeds, walnuts, and coconut delivers all the satisfying crunch and richness you'd want without any of that stress. The dark chocolate chips add a deep, bittersweet note that balances the bright citrus topping beautifully. Whether you're serving these as an afternoon snack, a light dessert, or a fun party bite, they come together quickly and look genuinely impressive.
About FigFig 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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!