Capsaicin Free Coconut Date Spiced Nuts
Warm spices, sticky-sweet Medjool dates, and a golden coconut glaze come together here in a way that feels almost indulgent ā yet every ingredient earns its place. Four kinds of nuts plus hemp seeds give you serious texture variety, while cinnamon, cumin, ginger, and cardamom build a layered, aromatic warmth that's deeply satisfying without any heat. The cayenne listed in the recipe is entirely optional and easy to leave out, making this a genuinely comfortable snack for anyone who needs to avoid capsaicin. Melting the dates down with coconut oil and maple syrup creates a smooth, cohesive coating that clings to every nut and toasts into a glossy, caramelized shell in the oven. The hardest part is watching them closely in those last few minutes ā the date coating can go from perfect to too dark fast, so don't wander off. Once they cool on the rack, the clusters firm up beautifully and keep well in an airtight container, making them ideal for snacking, gifting, or scattering over a cheese board.
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Learn more āIngredients
8 servings
- 1 cup raw almonds
- 1 cup raw cashews
- Ā½ cup raw pecans
- Ā½ cup raw walnuts
- Ā¼ 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
- Ā½ tsp ground cumin
- Ā¼ tsp ground ginger
- Ā¼ tsp ground cardamom
- Ā¼ tsp fine sea salt
- ā tsp cayenne pepper (optional)
Can be omittedcayenne pepper
Instructions
- 1
Preheat the oven to 325Ā°F (165Ā°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 3ā4 minutes. Remove from heat.
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