Organic Seed Oil-Free Trail Mix with Homemade Chocolate Candies
This commercial trail mix contains inflammatory seed oils (sunflower oil on raisins, canola oil on almonds) plus artificial colors, corn syrup, and soy lecithin in the M&Ms. Our clean version eliminates all seed oils, uses raw organic nuts with minimal seasoning, and replaces M&Ms with homemade chocolate candies using organic dark chocolate and natural colorings.
Based on: TRAIL MIX
· Makes approximately 30 servings
· Serving: 1 portion (32g)
Why This Recipe is Seed Oil Free
Commercial TRAIL MIX from Kirkland Signature often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic Raw Peanuts
320g (about 2.25 cups) · Terrasoul Superfoods Organic Raw Peanuts
Primary protein and healthy fat base, roasted with sea salt only
Organic Raw Almonds
160g (about 1 cup) · Anthony's Organic Raw Almonds
Adds crunch and additional protein, completely seed oil-free unlike commercial version
Organic Raw Cashews
160g (about 1 cup) · Food to Live Organic Raw Cashews
Provides creamy texture and natural sweetness
Organic Unsulfured Raisins
160g (about 1 cup) · Made in Nature Organic Unsulfured Raisins
Natural sweetness without seed oil coating found in commercial version
Organic Dark Chocolate Chips (70% Cacao)
120g (about 3/4 cup) · Enjoy Life Dark Chocolate Mini Chips
Base for homemade chocolate candies to replace artificial M&Ms
Natural sweetener for candy coating, replaces corn syrup
Natural Food Coloring Set
1/4 teaspoon each color · Watkins Natural Food Coloring (spirulina, turmeric, beet powder)
Natural colors for chocolate candies, replaces artificial dyes
Redmond Real Salt
2g (about 1/2 teaspoon) · Redmond Real Salt Fine Sea Salt
Light seasoning for nuts, enhances natural flavors
Instructions
Step 1. Preheat oven to 300°F (150°C). Spread 320g peanuts, 160g almonds, and 160g cashews on separate parchment-lined baking sheets. Lightly sprinkle with 2g sea salt total (about 1/2 teaspoon distributed across all nuts). Roast peanuts for 12-15 minutes, almonds for 10-12 minutes, and cashews for 8-10 minutes until fragrant but not browned - they should just be warmed through and slightly crisped. Let cool completely, about 20 minutes.
Step 2. For the chocolate candies, melt 120g dark chocolate chips with 20g coconut oil in a double boiler or microwave in 30-second intervals, stirring until smooth. The mixture should be glossy and coat a spoon evenly. If too thick, add 1 teaspoon more coconut oil.
Step 3. Divide melted chocolate into 3 bowls (about 40g each). Add natural colorings: Mix 1/8 teaspoon spirulina powder into one bowl for blue/green, 1/8 teaspoon turmeric into second bowl for yellow, and 1/8 teaspoon beet powder into third bowl for red. Stir thoroughly - colors will be subtle and natural-looking, not artificial bright like commercial M&Ms.
Step 4. Create candy shells by dropping small spoonfuls (about 1/2 teaspoon each) of colored chocolate onto parchment paper, making roughly 60-70 small candies total. Work quickly as the chocolate begins to set. Refrigerate for 15 minutes until firm.
Step 5. For the sugar coating, heat 30g coconut sugar with 2 tablespoons water in a small saucepan over medium heat until dissolved and slightly syrupy (about 3-4 minutes). Don't let it caramelize - it should remain clear. Let cool for 2 minutes until warm but not hot.
Step 6. Roll each chocolate candy in the warm sugar syrup, then place on clean parchment paper. The coating will be thinner than commercial candy shells but will provide a slight crunch. Let dry for 30 minutes at room temperature.
Step 7. Combine cooled roasted nuts, 160g organic raisins, and homemade chocolate candies in a large mixing bowl. Toss gently to distribute evenly. Store in airtight glass containers for up to 2 weeks at room temperature, or 1 month in refrigerator. Portion into 32g servings using a kitchen scale.
Storage
Store in airtight glass containers away from heat and direct sunlight. Best consumed within 2 weeks at room temperature or 1 month refrigerated. The homemade chocolate candies may develop a slight bloom but remain safe to eat.
Cost Comparison
Cost per serving (homemade)$0.26
Cost per serving (store-bought)$0.18
Savings-44%
The DIY version costs more per serving due to premium organic ingredients and the labor-intensive chocolate candy making. However, you gain complete control over ingredient quality, eliminate all seed oils and artificial additives, and the superior nutrition and taste justify the premium.