Low Iodine Pineapple Coconut Trail Mix Cups
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Learn more →Ingredients
6 servings
- 1 cup unsweetened coconut flakes
- ¾ cup macadamia nuts, roughly chopped
- ½ cup raw pumpkin seeds (pepitas)
- ½ cup dried pineapple, cut into small pieces (no added sugar or juice)
- ⅓ cup dark chocolate chips (70% cacao or higher)
- 1 tbsp maple syrup
- ¼ tsp fine salt
- ¼ tsp ground cinnamon (optional)
Instructions
- 1
Heat a dry skillet over medium heat. Add the coconut flakes and pumpkin seeds and toast, stirring frequently, until the coconut is golden at the edges and fragrant, about 3–4 minutes. Watch closely, as coconut flakes can brown quickly. Transfer immediately to a large mixing bowl to stop cooking.
- 2
Add the macadamia nuts, dried pineapple, dark chocolate chips, maple syrup, salt, and cinnamon (if using) to the bowl with the toasted coconut and pumpkin seeds. Stir until everything is evenly coated and combined.
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