Life-changing nut, pepita and coconut trail mix

Each nut and seed has a different flavor profile, says New York-based chef Lauren Gerrie. She'll make a big batch (ok, several big batches) to feed Marc Jacobs's design team to get them through long nights during Fashion Week.


  • 1 lb roasted unsalted almonds
  • 2 Tbsp coconut oil
  • 2 Tbsp tamari or liquid aminos
  • 1 tsp freshly ground pepper


  • 1 lb pecans
  • 1 Tbsp sesame oil
  • 3 Tbsp maple syrup
  • 2 Tbsp chia seeds
  • 2 tsp chili powder
  • 1 tsp cinnamon
  • 1 tsp salt


  • ½ lb pumpkin seeds
  • 2 Tbsp nutritional yeast
  • 1 Tbsp coconut oil
  • 1 Tbsp honey
  • 1 tsp cumin


  • 2-2 oz bags Go Raw Tangy Lime Coconut Crisps
  • 1 cup goji berries


Heat oven to 350˚.
In a large bowl, toss together almonds, 2 tsp coconut oil, tamari and pepper and transfer to one of three parchment-lined baking sheet. Repeat with pecans, sesame oil, maple syrup, chia seeds, chili powder, cinnamon and salt; finally, repeat with pumpkin seeds, nutritional yeast, 1 Tbsp coconut oil, honey and cumin. 

Bake nut mixtures until hard and fragrant, 10 minutes. After mixtures are fully cool, in a large bowl toss nut mixtures with coconut and goji berries. Store in an airtight container or zipper storage bag.