Trail mix is super common to buy in stores but have you ever tried to make a Tropical Trail Mix? My blend is grain-free and super high in healthy sugars and fats to keep you moving on those awesome long days in nature. Use sugar-free chocolate chips to make it refined sugar-free!
Gluten-free and craving cookies? Check out Eva’s recipe for Flourless S’mores Peanut Butter Cookies
I really like how versatile these blends can be but mine is a really fun tangy and chocolatey blend. If you’re preparing this to bring to a nut-free environment like school, just add more coconut flakes Coconut flakes are a bit thicker than shredded coconut. For the rest of these ingredients, check out International grocery stores for more inexpensive banana chips, dried pineapple, and cashews.
- coconut flakes
- dried cranberries
- chocolate chips
- coconut oil
- ground ginger
- dried banana or banana chips
- dried pineapple
Baking the Mix
You can just put all of the ingredients together into a bowl, omitting the coconut oil, and call it a day but if you want them to become nice clusters, follow these steps. bake coconut, cashews, cranberries, chocolate chips, melted coconut oil, cinnamon, and ginger on a sheet pan on low heat for 35 min.
Combining the Remaining Ingredients
At this point, the coconut and cashews will have toasted and the spices will have infused into the mix. The chocolate is melted too. Toss with the banana and pineapple. At this point, everything will be chocolate coated.
Drying the Mix
Place everything on a tray and spread evenly so that it will dry in clusters. If you leave it in a bowl, the chocolate will fuse everything together. If you want to speed things up, place it in the fridge. Break into clusters and keep refrigerated until you’re ready to pack some up and take it with you on the trail or as a snack!
Eva Bee's Tropical Trail Mix
- Sheet Pan
- 2 cup cashews or extra more coconut flakes
- 1 cup coconut flakes
- 1 cup dried cranberries
- ½ cup chocolate chips
- ⅓ cup coconut oil melted
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- 2 cup dried pineapple
- 1 ½ cup dried bananas chopped or banana chips
- Preheat oven to 250F. Line a large baking tray with parchment paper.
- Mix cashews, coconut flakes, cranberries, chocolate chips, melted coconut oil, ginger, cinnamon. Place on baking tray.
- Bake for 20 min, turn the tray in the oven, and then bake for an additional 20 minutes.
- Remove from the oven. Let cool completely if you want the chocolate chips in tact, overnight, or mix immediately with remaining ingredients if you want them to cool as clusters.
- Spread evenly back on the tray. Refrigerate until chocolate is solid. Break into clusters, place into a container and keep refrigerated until ready to eat!
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