Vegan Kiwi Lime Trail Mix Cups

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

Snacking just got a serious upgrade. These little cups layer a toasted seed-and-nut mix with juicy kiwi rounds and a bright lime drizzle that makes every bite feel fresh and intentional rather than grabbed from a bag. Toasting the pumpkin seeds and sunflower seeds in a dry skillet is the move here — it coaxes out a nutty depth that makes the whole base taste far more complex than the ingredient list suggests. The dark chocolate chips (go for that 70%-plus cacao) melt just slightly against the warm seeds, and the maple syrup ties everything together with a gentle sweetness that never tips into candy territory. The lime-zest-and-juice mixture spooned over the kiwi is genuinely the kind of finishing touch that makes people ask what you did differently. Everything in this recipe is naturally plant-based, so there's no swapping or substituting required — it just works as written. Torn fresh mint on top is optional, but honestly, don't skip it.

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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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