Imagine crunchy clusters of sesame, sunflower, pumpkin and hemp seeds that are held together by sweet maple syrup, coconut oil and flavoured with hints of cinnamon and chocolate. Doesn’t that sound dreamy? And now imagine that you would add cranberries, chocolate chips and dates to these crunchy maple and seed clusters. What you get is an amazing Maple and Hemp Trail mix that is entirely free of nuts, but will still give you lots of long lasting energy.
This nut free trail mix is perfect to take on the trail or travelling. It is great for refuelling during physical activity and will just keep you going throughout the day. I brought some with me on a hike on the East Coast Trail and it was gone in no time! Everyone loved it! What a great day we had with the sunshine and lots of icebergs in sight!
- 1 cup raw sesame seeds
- 1 cup raw sunflower seeds
- 1 cup raw pumpkin seeds
- ¼ cup hemp seeds
- ⅓ cup maple syrup
- 2 tablespoons coconut oil, melted
- 2 teaspoon cocoa powder
- 1 teaspoon cinnamon
- 1 cup dried cranberries
- ½ cup semi-sweet chocolate chips
- 5 Medjool dates, chopped
- Preheat oven at 300 degrees F.
- Mix all sesame, sunflower, poumkin and hemp seeds together.
- In a separate bowl mix together maple syrup, melted coconut oil, cocoa powder and cinnamon.
- Pour the liquid over the seed mix and combine until the seeds are evenly coated.
- Place the seeds over a parchment paper lined baking sheet, pressing down lightly to compress the seeds together.
- Bake in preheated oven for 10 minutes.
- Turn some of the seeds around by breaking the seeds into large clusters.
- Bake for another 10 minutes until golden.
- Leave on baking sheet and set aside to cool completely.
- Once cool, break the seeds into clusters and add cranberries, chocolate chips and chopped dates.
- Store in airtight container for up to 2 weeks.
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