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Not sure what to eat on a real-food lifestyle? I’ve been there, and that’s what made me think of making an easy, homemade snack that is this Maple Roasted Cashew Trail Mix!
When people ask me what the best snacks are on paleo, gluten free, and real-food diets, I usually suggest whole foods (eggs, dinner leftovers, produce, etc). Even though I do that most of the time, I still crave a “snack” occasionally. Something small and, well, normal.
I used to like store-bought trail mix… which is probably mostly sugar-filled dried fruits and milk chocolate. It is so much simpler and healthier to make your own!
I was so happy with the taste of these cashews that I plan to make a double batch to snack on. Even though they are only flavored with real maple syrup and sea salt, they are addictive! Seriously, I had a hard time restraining myself from eating them all so I would have enough to photograph for this post.
This is easy to take on the go, pack in lunches, and serve at parties! If your child’s school doesn’t allow nuts, I would sub in the cashews for another seed, like sunflower seeds. You could even roast the sunflower or pumpkin seeds with the maple syrup. Adding chopped up bits of jerky would add more savory flavor and provide more protein.
There is a perfect balance of sweetness from the maple syrup, chocolate, and dried cranberries that is offset by the sea salt and pumpkin seeds. While my ingredients are very fall-inspired, you can make this trail mix anytime of the year or sub ingredients with whatever you like in your trail mix.
One word of caution: I mentioned this in the recipe but it is worth noting here too; wait before adding the cashews to the rest of the mix until they are completely cooled or else the chocolate will melt. And who wants that? Oh, wait. Okay, disregard that if you want to!
Share with me your favorite ingredient in trail mix!
Maple Roasted Cashew Trail Mix (Gluten Free, Dairy Free, Paleo)
Ingredients
2 1/2 cups raw cashews (not roasted or salted)
1/2 cup maple syrup
1 tsp sea salt
1/2 cup dairy free chocolate chips OR your favorite dark chocolate chips/broken up dark chocolate bar
1/2 cup dried cranberries
1/2 cup pumpkin seeds
Optional: 1/2 cup unsweetened shredded coconut or coconut chips
Instructions
- Preheat oven to 325°F and line a baking sheet with unbleached parchment paper.
- Place your cashews on the tray and drizzle over maple syrup and sea salt. Use a spoon or spatula to mix well and spread out (this can be done in a bowl first if you prefer).
- Roast for 7 minutes, flip, then roast for another 7 minutes. Take out sooner if the nuts are starting to burn.
- While the cashews are roasting, combine the rest of the ingredients in a container or bowl. Wait to add the cashews until they are completely cooled so that the chocolate doesn’t melt.
- Store in a covered container or large mason jar. Keep in the refrigerator if it is hot out or to keep fresher longer, although it keeps fine on the counter covered.
