Artificial Flavors Free Coconut Date Spiced Nuts
Warm spices, sticky Medjool dates, and toasted coconut come together here in a way that makes store-bought spiced nuts feel completely unnecessary. Every ingredient pulling flavor duty in this recipe is the real thing — cinnamon, cumin, cardamom, ginger — no synthetic flavor packets or mystery seasonings anywhere in sight. The dates and maple syrup do the heavy lifting as a natural binder, melting down with coconut oil into a glossy coating that clings to every almond, cashew, pecan, and walnut. A pinch of cayenne is optional, but it adds just enough heat to keep things interesting against the sweetness. The oven does the rest, slowly roasting everything until the coating sets into those satisfying, snappable clusters. Once cooled, they store beautifully in an airtight container, making them just as good for a weeknight snack as they are for gifting or a party spread.
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Learn more →Ingredients
8 servings
- 1 cup raw almonds
- 1 cup raw cashews
- ½ cup raw pecans
- ½ cup raw walnuts
- ¼ cup hemp seeds
- 4 medjool dates, pitted and finely chopped
- 3 tbsp coconut oil
- 2 tbsp unsweetened shredded coconut
- 1 tbsp pure maple syrup
- 1 tsp ground cinnamon
- ½ tsp ground cumin
- ¼ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp fine sea salt
- ⅛ tsp cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
- 2
In a small saucepan over low heat, combine the coconut oil, chopped dates, and maple syrup. Cook, stirring frequently, until the dates have softened and the mixture is smooth and cohesive, about 3–4 minutes. Remove from heat.
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