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Sweet and Salty Kosher Trail Mix with Dark Chocolate and Sea Salt

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✓ Pesach-friendly. Look for a Pesach hechsher on: chocolate. Pesach recipes and menu planner

Pareve

Homemade trail mix combines toasted almonds, cashews and pumpkin seeds with dried cranberries, apricots, dark chocolate chips and a sprinkle of flaky sea salt.

Toast Your Own Nuts

Toasting raw nuts with a little olive oil takes only a few minutes and brings out much more flavor than pre-roasted nuts. Let them cool completely before adding the dried fruit and chocolate so nothing melts. Start with half the salt and add more to taste.

Kosher Notes

This trail mix is pareve if the chocolate chips are pareve; many contain milk. Dried fruit should carry a reliable hechsher.

Variations

Swap in any nuts or dried fruit, keeping the proportions similar.

Storage and Serving

Store the trail mix in an airtight jar or container at room temperature for up to 2 weeks; keep it somewhere cool so the chocolate doesn’t melt. Pack it in small bags for school lunches, hikes or long car trips, or set out a bowl as a snack on Shabbat afternoon. If anyone you’re serving has a nut allergy, swap the nuts for extra pumpkin and sunflower seeds.

Sweet and Salty Kosher Trail Mix with Dark Chocolate and Sea Salt
This homemade kosher trail mix combines toasted nuts, dried fruit, and dark chocolate for the perfect balance of sweet and salty flavors.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1/2 cup raw pumpkin seeds
  • 3/4 cup dried cranberries unsweetened preferred
  • 1/2 cup dried apricots chopped into small pieces
  • 1/3 cup dark chocolate chips kosher pareve
  • 1 teaspoon kosher sea salt coarse flakes
  • 1 tablespoon olive oil for toasting

What I use for this recipe

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Method
 

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss the almonds, cashews, and pumpkin seeds with olive oil until evenly coated.
  3. Spread the nuts and seeds in a single layer on the prepared baking sheet. Roast for 8-10 minutes, stirring once halfway through, until fragrant and lightly golden.
  4. Remove from oven and immediately sprinkle with half the sea salt while still warm. Let cool completely on the baking sheet, about 15 minutes.
  5. Once cooled, transfer the toasted nuts and seeds to a large mixing bowl. Add the dried cranberries, chopped apricots, and chocolate chips.
  6. Toss everything together and sprinkle with the remaining sea salt. Mix well to distribute evenly.
  7. Store in an airtight container at room temperature for up to 2 weeks.

Notes

For best results, make sure nuts are completely cool before adding dried fruit and chocolate to prevent melting. You can substitute any dried fruit or nuts based on preference, just keep the proportions similar. If you prefer less salt, start with 1/2 teaspoon and add more to taste.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg
Sodium 95mg 4%
Dietary Fiber 3g 11%
Total Sugars 12g
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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