Gluten Free Mocha Crunch Trail Mix
Total time28 min
Prep time10 min
Cook time8 min
4.9(21)
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Learn more →Ingredients
8 servings
- ¾ cup raw almonds
- ¾ cup walnut halves
- ½ cup raw pumpkin seeds (pepitas)
- 1 cup crispy rice cereal
- ½ cup dark chocolate chips (70% cacao or higher)
- 2 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 2 tsp unsweetened cocoa powder
- 1 tsp instant espresso powder
- ¼ tsp fine salt
- ¼ tsp ground cinnamon (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- 2
Spread the almonds, walnuts, and pumpkin seeds in a single layer on the prepared baking sheet. Toast in the oven for 7–8 minutes, until the nuts are fragrant and the pumpkin seeds have puffed slightly and turned golden at the edges. Transfer to a large mixing bowl and let cool for 5 minutes.
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