1-Preheat your oven to 300°F (150°C) and have a large rimmed baking sheet ready. There’s no need to grease it as the coconut oil in the recipe will prevent sticking.

2-Prepare your ingredients by measuring out 3 cups of assorted nuts (pecans, almonds, hazelnuts, macadamia nuts), ½ cup of coconut flakes, and ½ cup of raisins or dried cranberries.

3-Combine on the baking sheet by spreading the nuts, coconut flakes, and dried fruits in an even layer. This ensures each piece gets properly toasted.

4-Add spices by sprinkling ¼ teaspoon of ground cinnamon and 1/8 teaspoon of ground cloves evenly over the mixture.

5-Drizzle with coconut oil you can use melted coconut oil for easier distribution or place dollops of solid coconut oil around the baking sheet.

6-Bake for 5 minutes, then remove from the oven and stir thoroughly to coat all pieces evenly with the coconut oil and spices.

7-Bake for another 5 minutes until the nuts are lightly toasted and fragrant. Be careful not to burn them, as nuts can go from perfectly toasted to burnt very quickly.

8-Remove from oven and immediately sprinkle with ¼ to ½ teaspoon of coarse Kosher salt (adjust to your preference).

9-Allow to cool completely before adding ½ cup of dark chocolate chips. This step is crucial to prevent the chocolate from melting!

10-Store in an airtight container a glass jar works perfectly for keeping your trail mix fresh and crunchy.