
Bright, tangy, and just a little indulgent, these trail mix cups are the kind of snack that feels like a treat while actually doing something good for you. Toasted pepitas and sunflower seeds bring a satisfying crunch, walnuts add richness, and dark chocolate chips sneak in that hit of bittersweet depth you didn't know a snack cup needed. Fresh kiwi slices layered on top bring juicy acidity that cuts right through the nuttiness, and the lime zest and juice dressing ties everything together with a citrusy brightness that genuinely wakes up your palate. A drizzle of maple syrup keeps the whole thing lightly sweet without tipping into dessert territory. This is an effortless recipe to pull together — a quick toast in a dry skillet, a little tossing and stirring, and you're done. Torn mint leaves at the end are optional, but they add a fresh, herby finish that makes the whole cup feel almost restaurant-worthy. Whether you're meal-prepping snacks for the week or putting together something quick for guests, these cups deliver serious flavor with minimal 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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