Chestnut Free Coconut Date Spiced Nuts
Warm spices, sticky Medjool dates, and a whisper of coconut come together in a roasted nut mix that hits every note — sweet, savory, a little smoky, and just the right amount of spicy if you go for the cayenne. The coating starts on the stovetop, where coconut oil and finely chopped dates melt into a glossy, fragrant syrup that clings to every almond, cashew, pecan, and walnut in the bowl. A short roast at 325°F deepens the flavor and sets the clusters into satisfying, crunchy bites that are genuinely hard to stop eating. For anyone navigating a chestnut allergy, packaged spiced nut blends can be a real gamble — seasonal mixes especially tend to sneak them in — so making your own from scratch puts you fully in control of what goes into the bowl. Hemp seeds add a subtle nuttiness and a little extra nutrition without changing the texture, and the blend of cinnamon, cumin, ginger, and cardamom gives the whole thing a warmth that feels almost festive. Let them cool completely on the parchment and the coating firms up beautifully, making these just as good for gifting as they are for snacking straight off the tray.
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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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