Trail Mix Bars

Trail Mix Bars

Servings: 12


  • 130 g Raw Cashews (about 1 cup)
  • 70 g Raw Almonds (about 1/2 cup)
  • 60 g Raw Sliced Almonds (about 1/2 cup)
  • 45 g Sunflower Seeds (about 1/4 cup)
  • 130g Dried Cherries (about 1 cup)
  • 1/2 c Sugar Free Syrup


  1. Pre-Heat oven to 325 degrees
  2. Line a 10-inch square baking dish with parchment paper
  3. Cashews are a little large and strange shaped so you’ll have to break them up a little in order for the bars to hold their shape. To do this, spread your cashews out on a napkin, then using the flat bottom of a bowl or pan, smash the cashews. There is not a science to this, but you want them broken down to about 1/4 of their full size.
  4. In a large bowl combine you broken cashews, whole almonds, almond slices, sunflower seeds, dried cherries, and syrup. Stir together until well combined and syrup coating all the nuts and seeds.
  5. Then pour your mixture into the parchment paper lined baking dish. Using a heavy spatula press the mixture into the pan. You want a nice even layer and you want to make sure there are no large gaps in your mixture. The tighter the mixture the better your bars will hold together.
  6. Bake in the oven for 35 – 40 minutes. You want to make sure that they are baked thoroughly, or they will not hold together.
  7. Once cooked remove from the oven and allow them to cool for a least 1 hour. Once fully cooled you can grab the sides of the parchment paper to lift the mixture out of the pan and place on a cutting board.
  8. Cut into 12 servings and enjoy.

Tip: Store in air tight container and these will last in your pantry for about 10 days and up to 1 month in your fridge. Putting them in the fridge does change the texture a little though.

Kcals: 164g / 4.9g P / 14.4g C / 10.6g F