Low Carb Nutty Coconut Trail Mix
How to Make It
Step 1
Preheat the oven to 300 degrees Fahrenheit and line a shallow oven tray with baking paper.
Step 2
Add the pecans and cashews to a large mixing bowl with the salt and stir to combine.
Step 3
Melt the coconut oil and stir in 2 teaspoons of the xylitol. Pour over the cashews and pecans and stir well to combine, ensuring the nuts are coated in the sweetened oil.
Step 4
Arrange the nuts across the lined oven tray and bake in the center of the oven for 10 minutes.
Step 5
Remove the tray from the oven and sprinkle over the flaked coconut. Stir well to combine, coating the coconut in the oil.
Step 6
Return to the oven to bake for a further 5 minutes.
Step 7
Remove from the oven and sprinkle over the remaining xylitol. Toss to combine. Leave to cool completely.
Step 8
Once cool, add the chocolate pieces to the nuts and stir through.
Step 9
Store in a cool airtight container.
Ingredients
- Xylitol Sweetener – 3 teaspoon
- Pecans – 1 cup, halves
- Nuts Cashew Raw – 4-½ oz
- Unsweetened Coconut Flake by Kroger – ½ cup
- 100% Cacao Unsweetened Dark Chocolate Baking Chips by Pacha – ¼ cup
- Organic Coconut Oil – 1 tablespoon
- Salt – ¼ teaspoon