This trail mix is chock full of an assortment of nuts coated with date paste and almond butter. The final addition of dried fruit and coconut completes the flavor profile.
1 cup pecans
1 cup sunflower seeds
1 cup almonds
½ cup walnuts
½ cup hazelnuts
1 cup cashews
1 cup dried cranberries (or dried fruit of choice)
1 cup coconut flakes, sweetened or unsweetened
¼ cup almond butter
¼ cup coconut oil
½ cup DateME Date Paste
½ tsp. ground cinnamon
1 tsp. vanilla extract
Yield: 8 cups
Preheat oven to 275°F.
Combine almond butter, coconut oil, Date Paste and vanilla in a small sauce pan. Melt the ingredients over low heat. Once melted, whisk well until blended and somewhat smooth.
If the nuts are whole, place approximately half of them in a Ziploc bag and smash into smaller pieces. (Exclude the sunflower seeds which are already small.) The grocery store also sells these nuts already chopped.
Place all the nuts in a mixing bowl. Add the warm Date Paste mixture to the nuts and mix well, ensuring everything is covered. Spread the mix over a parchment lined sheet tray. Bake for 45 minutes, tossing 2-3 times during the baking process.
Allow to cool completely. Add dried fruit and coconut flakes, if using. Store in an air tight container or Mason jar. Good for up to 2 weeks in a cool, dry location.