Sweet and Salty Trail Mix Recipe
This sweet and salty trail mix recipe is completely vegan and easy to make in the Crockpot! It's perfect for afternoon slumps and evening munchies.
Servings 8 cups
Calories 314kcal
Ingredients
- 1/2 cup pecan halves
- 1/2 cup walnuts
- 1/2 cup almonds
- 1/2 cup raw cashews
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 2 tbsp coconut oil
- 1 1/2 cup oat cereal
- 3 cup plain popcorn
- 1 1/2 cup mini pretzel twists
- 1 cup dried cranberries
- 1/2 cup dairy-free dark chocolate chips
Instructions
- Combine the nuts, coconut sugar, vanilla extract, and coconut oil in a Crockpot, making sure the nuts are coated in oil.
- Cook on High for 45 to 60 minutes, stirring it from time to time until fragrant and the sugar is melted.
- Reduce to Low and cook for another 20 to 30 minutes.
- Pour the nuts out onto a baking sheet lined with parchment paper. Allow to cool completely.
- Combine the oat cereal, popcorn, pretzels, peanuts, dried cranberries, and dark chocolate chips in a large bowl. Add in the cooled nuts and stir until combined.
Notes
- Stir your sweet and salty trail mix a few times to make sure the treats don't burn!
- You can also pair this sweet and salty snack mix with vegan yogurt, vegan ice cream, blueberry lavender smoothie bowl, or vegan blueberry muffins.
- Allow your Crockpot trail mix to cool completely, then transfer it to an airtight container or bag to keep it fresh and crispy. It will keep well at room temperature in a cool, dry place for 1 to 2 weeks.
Nutrition
Calories: 314kcal | Carbohydrates: 33g | Protein: 6g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 35mg | Potassium: 184mg | Fiber: 4g | Sugar: 22g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 3mg