Healthy Trail Mix Chocolate Cranberry (Vegan) Recipe

I put together a Healthy Trail Mix of chocolate, dried cranberries, nuts, pumpkin seeds and dates that’s vegan, paleo, gluten-free, dairy-free, oil-free, low in sugar and can also be made refined sugar-free.

I never expected a handful of trail mix to change my snack game but this Healthy Trail Mix Chocolate Cranberry did. I toss raw almonds and unsweetened dried cranberries together for a mix that travels in my bag and somehow replaces every junk craving.

I snack it straight from the jar, share with friends, and get asked for the secret all the time. If you like to Make Your Own Trail Mix Healthy this is a great place to start, and it’s perfect as a Healthy Snack Mix when you need something quick.

I promise it won’t disappoint.

Ingredients

• Crunchy almonds add protein, fiber and healthy fats, keeps you full between meals.
• Creamy cashews give mild sweetness, plant protein and creamy texture to mix.
• Bitter-sweet walnuts bring omega-3s for heart health and nice earthy bite.
• Pumpkin seeds pack magnesium, iron and zinc, great for energy and crunch.
• Tart cranberries give a bright sour note and antioxidants, balances sweetness.
• Dates are sticky natural sweeteners that add fiber and caramel like chew.
• Dark chocolate offers antioxidants, deep cocoa flavor and a little bitter-sweetness.
• Toasted coconut adds aroma, tropical flavor and extra chew, optional but lovely.

Ingredient Quantities

• 1 cup raw almonds, roughly chopped
• 1 cup raw cashews
• 3/4 cup raw walnuts, roughly chopped
• 1/2 cup raw pumpkin seeds (pepitas)
• 1/2 cup unsweetened dried cranberries (or regular if you want sweeter)
• 1/2 cup Medjool dates, pitted and chopped
• 1/2 cup dark chocolate chips (70% cacao) or 1/3 cup cacao nibs for refined sugar free
• 1/4 teaspoon fine sea salt, or a pinch more to taste
• Optional 1/4 cup unsweetened shredded coconut, toasted

How to Make this

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Roughly chop the 1 cup raw almonds and 3/4 cup raw walnuts if they arent already chopped; pit and chop the 1/2 cup Medjool dates, a quick pulse in the food processor works but dont overdo it or you get paste.

3. Spread the chopped almonds, 1 cup raw cashews, walnuts and 1/2 cup raw pumpkin seeds in a single layer on the baking sheet.

4. Toast in the oven 8 to 10 minutes, giving them a stir halfway so nothing burns; if using the optional 1/4 cup unsweetened shredded coconut, either toast it separately in a small pan or sprinkle it on for the last 2 to 3 minutes until golden, watch closely they burn fast.

5. Remove the nuts and seeds from the oven, let cool 3 to 5 minutes, then transfer to a large mixing bowl. While still warm sprinkle 1/4 teaspoon fine sea salt and toss so the salt sticks and flavor distributes.

6. Add the 1/2 cup unsweetened dried cranberries (or regular if you want sweeter), the chopped Medjool dates, and either 1/2 cup dark chocolate chips (70% cacao) or 1/3 cup cacao nibs for a refined sugar free version. If you chose chocolate chips wait until the mix is close to room temp so the chips dont melt, cacao nibs can go in anytime.

7. Fold everything together until evenly mixed, breaking up any clumps of dates with your fingers or a spatula so they distribute evenly.

8. Taste and adjust, add a tiny pinch more salt if needed, or toss in the toasted coconut now if you didnt already.

9. Store trail mix in an airtight container at room temp for up to 2 weeks, refrigerate for longer, or portion into small zip bags for easy on the go snacks.

Equipment Needed

1. Oven (preheat to 350°F). Dont skip preheating.
2. Baking sheet lined with parchment paper.
3. Food processor, or a sharp knife and cutting board for chopping.
4. Large mixing bowl, roomy so stuff mixes easy.
5. Spatula or wooden spoon for folding and breaking up date clumps.
6. Measuring cups and spoons.
7. Small skillet or frying pan for toasting coconut, optional.
8. Oven mitts or heatproof gloves.
9. Airtight container or zip bags for storing the trail mix.

FAQ

Healthy Trail Mix Chocolate Cranberry (Vegan) Recipe Substitutions and Variations

• Raw almonds: swap for raw pecans or chopped Brazil nuts. Pecans give a buttery sweet bite, Brazil nuts add crunch, use the same cup amount but chop the big nuts so they mix nice.
• Medjool dates, pitted and chopped: use dried apricots, dried figs or prunes instead. Apricots are a bit tart, figs add chew and tiny seeds, you might want to chop them finer so they distribute well.
• Dark chocolate chips 70 percent cacao: replace with cacao nibs for a sugar free crunch or finely chopped 85 percent dark chocolate for a richer, less sweet hit. Cacao nibs are bitterer and give more texture.
• Unsweetened dried cranberries: try dried cherries, golden raisins or goji berries. Cherries stay tart like cranberries, golden raisins are sweeter, gojis add a tangy boost and extra nutrients.

Pro Tips

– Chop the bigger nuts to about the same size so they toast evenly, and if you use a food processor pulse in short bursts and scrape the sides often, dont overdo it or you end up with nut dust or a sticky date paste.

– Use a rimmed baking sheet and give the pan a good shake or rotate it mid way through baking, ovens have hot spots so this helps prevent burnt bits. watch the last couple minutes, it goes from perfect to burnt way faster than you think.

– Toss the warm nuts with the salt so it really sticks, but if you want to mix things up try a tiny pinch of smoked salt or cinnamon for depth, or a light sprinkle of cayenne if you like heat. Toast coconut separately and watch it closely it browns fast.

– Let the mix cool closer to room temp before adding chocolate chips so they dont melt, cacao nibs can be added anytime. For keeping long term freeze portioned bags flat so they thaw quicker, or store airtight at room temp for short term.