Tropical Superfood Trail Mix Clusters with Dried Mango, Brazil Nuts & Pumpkin Seeds
Crunchy, chewy, salty-sweet bites inspired by Amazonian and Southeast Asian flavors
Servings 10
Ingredients
- ½ cup dried mango chopped into small pieces
- ½ cup Brazil nuts roughly chopped
- ⅓ cup pumpkin seeds raw or lightly toasted
- 2 Tbsp shredded coconut unsweetened
- 2 Tbsp chia seeds or hemp seeds optional for extra nutrition
- Zest of 1 lime
- Pinch of sea salt
- Binding Base:
- ⅓ cup medjool dates pitted (about 4–5)
- 2 Tbsp coconut oil melted
- 1 Tbsp nut butter cashew or almond works best
- ½ tsp vanilla extract
- 1 –2 tsp ginger juice or grated ginger optional
- Splash of lime juice for brightness
Instructions
- Prep Sticky Base:
- In a food processor, blend dates, coconut oil, nut butter, vanilla, lime juice, and ginger (if using) into a sticky paste.
- Mix the Dry Ingredients:
- In a large bowl, combine dried mango, Brazil nuts, pumpkin seeds, coconut, chia seeds, lime zest, and salt.
- Combine:
- Pour the sticky date mixture into the dry mix. Use your hands or a spatula to combine until everything is coated and sticks together.
- Shape into Clusters or Bars:
- Scoop into small bite-sized clusters, or press into a lined square pan to make bars. Compact well.
- Chill:
- Refrigerate for 30 minutes until firm. Slice into bars or break into clusters.
- Store:
- Keep refrigerated in an airtight container for up to 1 week, or freeze for longer shelf life
Notes
🌺 Chef’s Notes & Variations
- Spice it up: Add a pinch of cayenne or turmeric for a functional superfood edge.
- Tropical twist: Drizzle with a little melted dark chocolate and sprinkle with coconut flakes for indulgence.
- Make it granola-style: Bake the mixture spread thin at low heat (275°F / 135°C) for 30–40 minutes, flipping halfway, until crispy.
- Pack for hiking, yoga, or beach days.
- Crumble over smoothie bowls or coconut yogurt.
- Serve with tropical iced tea or cold coconut water.
