Pecan Free Kiwi Lime Trail Mix Cups

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

Trail mix gets a serious glow-up here, layered into individual cups with toasted seeds, dark chocolate, and a bright kiwi-lime topping 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 until they puff and turn golden is a small step that pays off big, adding a nutty depth that carries through every bite. The walnut halves bring richness and satisfying crunch, while the shredded coconut and dark chocolate chips round out the mix with just enough sweetness. A quick drizzle of lime juice, lime zest, and maple syrup over the fresh kiwi slices ties everything together with a tangy, citrusy finish that cuts through the richness beautifully. Torn mint leaves on top are optional, but they add a cool, herby note that really elevates the whole cup. This is the kind of recipe that looks impressive enough to serve to guests but comes together with almost no effort — no oven required, just a skillet and a few bowls.

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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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