Citric Acid Free Coconut Date Spiced Nuts
Warm spices, caramel-sweet dates, and toasty coconut come together in a snack mix that feels genuinely indulgent without a single questionable ingredient. For anyone navigating citric acid sensitivities, store-bought spiced nuts are almost always off the table — preservatives, flavor enhancers, and acidic additives tend to sneak into even the most innocent-looking bags. This recipe sidesteps all of that by building its flavor entirely from whole, recognizable pantry staples: raw nuts, Medjool dates, coconut oil, maple syrup, and a warming blend of cinnamon, cumin, ginger, and cardamom. The dates do double duty here, acting as both a natural sweetener and a sticky binder that helps the coating cling to every almond, cashew, pecan, and walnut as they roast. A low oven temperature and one midway stir keep the date coating from burning while the nuts turn deep golden and fragrant. Once cooled, the clusters firm up into satisfying, crunchy bites with a gentle heat from optional cayenne and a subtle nuttiness from hemp seeds and shredded coconut. Batch these on a Sunday and you'll have a snack that travels well, keeps beautifully in an airtight container, and never requires a label check.
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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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