If your pantry is always stocked with a fair amount of raw nuts and seeds, then my homemade trail mix is relatively inexpensive to make and doesn’t require any extra shopping trips to gather ingredients.
Line a rimmed baking sheet with parchment paper. Add the nuts, seeds, and coconut to the parchment-lined baking sheet. Pour the melted ghee (you may also be able to use an oil, like avocado oil) and maple syrup over the nuts, pumpkin, and coconut. Mix the ingredients together. Sprinkle with the salt, and mix again. If you'd like to add more salt, you can do this after the trail mix roasts.
Roast the trail mix in the oven for about 15-17 minutes, stirring half-way through to prevent the ingredients from burning. Make sure you keep an eye on your trail mix since baking times may vary, depending on your oven and the baking sheet. Once the nuts, pumpkin seeds, and coconut are golden, they're done! Remove the baking sheet from the oven, and allow the trail mix to cool on the sheet. Once fully cool, add the raisins and chocolate. Store the trail mix in an air-tight container at room temperature.
The trail mix only lasts a few weeks in our home, but I'm sure it could last longer than that. If you're concerned about the trail mix going bad (all the ingredients are shelf-stable, but it can go stale), then I recommend freezing it without the chocolate candies, until you're ready to enjoy!