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Holiday Movie Marathon Energy Mix

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1 cup pecan halves
  • 1/2 cup pumpkin seeds (pepitas), unsalted
  • 1 cup unsweetened coconut chips or flakes
  • 3/4 cup dried cranberries reduced sugar if available
  • 1/2 cup chopped dried apricots or golden raisins
  • 3/4 cup dark chocolate chunks or chips 70% cacao or higher
  • 1/2 cup pretzel minis or pretzel sticks, broken
  • 1/3 cup cacao nibs optional for crunch and antioxidants
  • Zest of 1 orange finely grated
  • 1–2 tablespoons maple syrup or honey
  • 1 tablespoon coconut oil (melted) or extra-virgin olive oil
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fine sea salt
  • Pinch of cayenne optional, for a subtle kick

Method
 

  1. Preheat oven to 325°F (165°C). Spread almonds, cashews, pecans, and pumpkin seeds on a large baking sheet. Toast 8–10 minutes, stirring once, until fragrant. Don't let them darken too much—bitterness is not festive.
  2. In a large bowl, whisk melted coconut oil, maple syrup, cinnamon, ginger, sea salt, and cayenne. Add the warm nuts/seeds and toss to coat evenly.
  3. Stir in coconut chips and pretzels. The residual warmth helps everything pick up the spice blend.
  4. Spread the mixture back on the sheet to cool 10–15 minutes. This prevents the chocolate from turning into abstract art.
  5. Once cool, fold in dried cranberries, apricots, dark chocolate, cacao nibs, and orange zest. Toss gently to avoid pulverizing the pretzels.
  6. Divide into 1/2–3/4 cup servings for grab-and-go bowls during your marathon. Or keep it all in one jar if you trust your self-control (bold choice).