Brazil Nut Free Coconut Date Spiced Nuts
Spiced, sweet, and just a little smoky, this roasted nut mix is the kind of snack that disappears faster than you expect. Almonds, cashews, pecans, and walnuts get tossed with hemp seeds and shredded coconut, then coated in a warm, sticky blend of Medjool dates, coconut oil, and maple syrup before hitting the oven. The date mixture melts down into a smooth, caramel-like glaze that clings to every nut and seed, while cinnamon, cumin, cardamom, and ginger layer in a warmth that keeps you reaching back in. A pinch of cayenne is optional, but it adds a subtle heat that plays beautifully against the natural sweetness of the dates. Store-bought spiced nuts often sneak in mystery ingredients or are processed on shared lines with a wide range of tree nuts — making this homemade version a genuinely reassuring alternative. Every ingredient here is straightforward and intentional, with no brazil nuts anywhere in the mix. Once cooled, the coating firms into satisfying little clusters that store well and travel even better.
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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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