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Fall-Inspired Sweet Snack Mix (Allergen-Friendly)

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Rachael DeVaux

Ingredients

  • 4 cups RiceChex™
  • 1.5 cups pretzels (I use gluten-free)
  • 1 cup whole almonds (preferably raw)
  • 1 cup cashews, raw
  • 1/2 cup coconut oil, melted
  • 2-3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup mini marshmallows
  • 1/2 cup mini dairy-free chocolate chips

Instructions

  • Preheat oven to 300 degrees F and line a baking sheet with parchment paper.
  • Combine Chex, almonds, cashews and pretzels in a large mixing bowl and mix together.
  • Melt coconut oil, then pour over the top of the mixture, followed by maple syrup, vanilla extract, coconut sugar, cinnamon and nutmeg. Gently mix together until all ingredients are well-covered.
  • Pour entire mixture over parchment paper and spread out evenly. Bake for 40 minutes, tossing every 15 minutes.
  • Once done, let cool for 15 minutes.
  • Transfer to a large bowl, then add in mini marshmallows & chocolate chips. Enjoy! :)