1cupchickpeasdrained, or more if preferred, omit for paleo friendly
1/3 - 1/2cupcashews
1/4cupraw sunflower seeds
2-3tablespoonsvegan butteror regular butter
1/2cuppure maple syrup
1/2-1tablespoonspicy cajun seasoningor mix, you can also use use 1/4 to 1/2 teaspoon each of cayenne, garlic, onion powder, paprika, and pepper
6ouncesdried mangoor spicy chili dried mango to add after (if desired)
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Place all ingredients into Instant Pot. Mix thoroughly.
Sauté with plastic spatula until butter is melted and nuts/ chickpeas are coated with the seasoning and maple syrup. If batter seems too sticky/thick once sautéing, add the 1 tablespoon of water.
Switch to pressure cooker onto Manual cooking mode for 10 minutes. Use the Quick Release one timer is done.
Remove from pot & spread the nut mix onto a lined cooking sheet. Bake on 375°F for 7-10 minutes; turning nuts/seeds half way. Any longer might burn the nuts. The chickpeas will be a little less cooked but still tasty! See notes for other options.
Remove from oven and let Cajun trail mix completely cool.
Lastly, dice you mango into small pieces. Then add to your candied Cajun trail mix and stir all together. It's easiest to this this in large ziplock or air tight container. If you are using plain dried mango, feel free to add more spices to the mix to coat.
Store in air tight container. Makes 5 cups or so.
Note: If want crispier chickpeas, try adding in roasted chickpeas snacks after cooking, instead of cooking the canned.