Trail Mix Cups {paleo, dairy & gluten free}
Prep time
Cook time
Total time
Serves: 20-24
  • 1 cup shredded coconut
  • ½ cup ground flax
  • ½ cup pecans
  • ¼ cup hemp seeds
  • ½ cup frozen or fresh blueberries
  • ½ cup water
  • 2 tbsp. coconut oil
  • 1 tsp vanilla extract
  • 1 tsp maple extract*
  • 2-3 tbsp. coconut or date sugar*
  • pinch pink Himalayan sea salt
  • *FreeDietâ„¢ compliant: omit sugar
  • & maple extract use ⅛ tsp stevia
  • use soaked pecans
  1. In a food processor, mix all dry ingredients: coconut, pecans, flax, hemp seeds and sea salt.
  2. In a small bowl, mix water, sugar (either coconut, date or stevia}, extracts and oil.
  3. Add liquid to dry mixture and pulse until blended well.
  4. Add frozen or fresh blueberries and mix gingerly.
  5. Line a mini muffin tin with liners, add a rounded tbsp. full of mixture and press firmly into cup.
  6. Bake 350 for 20 min.
If you don't have a mini muffin tin you can use a spoon and press the mixture firmly together on a cookie sheet so it doesn't fall apart. I find the mini muffin liners make it easier to take on the go and keeping it together. If you are following a candida cleanse or doing the FreeDiet it is helpful to soak nuts as it will rinse debris and yeast that grows naturally on the outside of the nut. To soak nuts fill a jar ¾ full of nuts, fill jar with filtered water to the top and let it sit overnight in the refrigerator. You will notice the water is cloudy from all the debris in the morning. Drain the water and replace it with fresh water. Nuts will stay fresh for 3-4 days in the refrigerator. You can add a few dashes more of the stevia if you would like it sweeter but go easy with it and taste as you go. If you would like this to be NUT FREE you can substitute pecans with sunflower seeds.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at