Red Meat Allergy Friendly Mocha Crunch Trail Mix
Total time28 min
Prep time10 min
Cook time8 min
4.9(21)
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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!