Mexican Mocha Trail Mix

Mexican Mocha Trail Mix

I have this terrible habit of buying the fruitiest trail mix at the store, and eating pretty much only the nuts before deciding I'm done. Buying the trail mix without fruit takes some serious self control-- at the store, it looks like sweet little pieces of candy. A few bites in, I'm done and ready to move on. 

What's better is when the nuts are somehow transformed into a treat, like the cocoa-dusted pecans in this trail mix, which are roasted with a bit of cinnamon and a dash of cayenne. 

Mexican Mocha Trail Mix
A healthy dose of chocolate never hurt, so I usually opt for the trail mixes with dessert-like names. No regrets. This trail mix follows suit, with chocolate-covered espresso beans and cacao nibs. It's the perfect afternoon pick-me-up to keep in my desk drawer, with a little bit of chocolate, a little bit of caffeine, and some healthy fat from hazelnuts and macadamia nuts to slow it all down so I don't end up bouncing off the walls (that part is important).
Mexican Mocha Trail Mix

Time to get ready for National Trail Mix Day (It's on the 31st!)! 

Mexican Mocha Trail Mix

Mexican Mocha Trail Mix

Paleo, Gluten-Free, Grain-Free,    |       |    Print This Recipe

Cocoa-dusted pecans with cinnamon and cayenne, along with chocolate-covered espresso beans make this trail mix a sweet and spicy treat!

Yields: 4 cups   |    Total Time:



Ingredients:

    For the pecans:
  • 2 cups pecans
  • 1 egg white
  • 1/4 cup cocoa powder
  • 2 tablespoon coconut sugar
  • Pinch cayenne
  • Small dash salt
  • 1/2 teaspoon cinnamon
  • For the trail mix:
  • 2 cups macadamia nuts
  • 2 cups hazelnuts
  • 1/2 cup cacao nibs
  • 1/2 cup chocolate-covered espresso beans

Directions:

  1. Preheat the oven to 325°F. Whisk egg white to soft peaks. Fool in pecans until coated. In small bowl, whisk together the cocoa, coconut sugar, cinnamon, and cayenne. Toss pecans in mixture. Spread on cookie sheet. Bake for 15-20 minutes, until fragrant. Set aside to cool completely.
  2. Toss pecans with macadamia nuts, hazelnuts, cacao nibs, and espresso beans. Store in airtight container.