BHA & BHT Free Coconut Date Spiced Nuts
Packaged spiced nuts are one of those snack-aisle staples that almost always come loaded with synthetic preservatives — exactly the kind of additives this recipe sidesteps entirely. Every bit of flavor here comes from real, whole ingredients: warming cinnamon, cumin, ginger, and cardamom layered with the natural caramel sweetness of Medjool dates and a drizzle of pure maple syrup. Coconut oil acts as the binding fat, pulling the date mixture into a glossy, sticky coating that clings to every almond, cashew, pecan, and walnut as they roast low and slow in the oven. The hemp seeds and shredded coconut add subtle texture and nuttiness that make each handful genuinely interesting. A whisper of cayenne is optional, but it gives the finished clusters that irresistible sweet-heat edge that keeps you reaching back in. Once cooled, the coating firms into satisfying little clusters that store beautifully in an airtight container — perfect for snacking, gifting, or scattering over a cheese board.
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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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