Ingredients

The following ingredients have 4 Servings
  • 1 cup raw pumpkin seeds
  • 2 teaspoons avocado oil
  • 1 teaspoon dark cocoa powder ((or cacao powder))
  • 1 teaspoon cinnamon
  • salt, to taste
  • 1 cup shelled sunflower seeds, toasted
  • 25 pieces dried apricots, cut into quarters ((I used unsulphured))
  • 1 ounce freeze-dried raspberries ((28 grams))
  • 1.2 ounces freeze-dried blueberries ((34 grams))
  • ¼ cup raisins
  • cooking oil spray of choice

Instruction

  • Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper and mist it with cooking spray.
  • Mix the pumpkin seeds and avocado oil together. Stir together the cocoa powder, cinnamon, and salt, and add that to your pumpkin seeds. Stir again.
  • Spread the pumpkin seeds in a single layer on your parchment-lined baking sheet. Bake for 25 minutes in the preheated oven, stirring every 10 minutes. For more even cooking, try to get the seeds that were on the outer edges of the sheet to the middle, and the middle ones to the outer edges.
  • Let your pumpkin seeds dry out a bit by letting them come fully to room temperature before proceeding with the recipe.
  • In a large bowl, stir the toasted sunflower seeds, cocoa-spiced pumpkin seeds, apricots, raspberries, blueberries, and raisins together.
  • This recipe makes approximately 4½-5 cups of trail mix. Evenly distribute your mix between nine small snack baggies for an easy and portable snack!