Celery Free Coconut Date Spiced Nuts
These roasted nuts hit every note at once — sweet, warm, a little smoky, and just enough heat if you go for the cayenne. Medjool dates melt down with coconut oil and maple syrup into a glossy, caramel-like coating that clings to every almond, cashew, pecan, and walnut in the bowl. The blend of cinnamon, cumin, ginger, and cardamom gives the whole thing a spiced depth that feels almost exotic without being fussy. Hemp seeds and shredded coconut add subtle texture and nuttiness that make each handful genuinely interesting. The oven does most of the work — just one stir halfway through and a patient ten-minute rest on the rack while the coating firms into satisfying little clusters. Packaged spiced nuts often sneak in surprising additives, so making your own with a short, clean ingredient list is a real win. These keep beautifully in an airtight container, which means you can make a batch ahead for snacking, gifting, or topping a cheese board whenever the mood strikes.
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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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