Ginger Chocolate Trail Mix

This trail mix rides blurs the line between an afternoon snack and a sweet treat; both nutrient dense and satiating, while being just indulgent enough to satisfy a sweet tooth. Toasting the nuts in a bit of maple syrup creates a sticky coating that allows little chewy clusters to form when you stir through the dried dates and goji berries. Once fully cooled, bite size pieces of our Ginger chocolate bar are folded through, adding richness and delight. 

½ cup pecans 

½ cup almonds 

½ cup hazelnuts 

2 teaspoons neutral oil

1 tablespoon maple syrup 

½ teaspoon fine sea salt 

½ cup chopped dates, ideally a dry and firm variety 

¼ cup goji berries 

½ bar Brooklyn Bonnie Ginger Bar, cut into bite-sized pieces 

Preheat your oven to 350°F. 

Add the nuts, oil, maple syrup and salt to a baking tray, tossing to evenly coat the nuts. Toast for about 12 minutes, until the nuts are fragrant and the maple syrup has reduced to create a sticky coating. Remove from the oven. 

Add the dates and goji berries, and stir to combine–the residual stickiness will act like glue, giving the dried fruits a chance to cling to the nuts, creating little chewy clusters. 

Once the nuts have fully cooled, stir in the chocolate pieces. 

Store in an airtight container in a dark, cool place, or in the refrigerator for longer keeping.