Citrus Free Coconut Date Spiced Nuts
These warmly spiced, oven-roasted nuts are the kind of snack that disappears faster than you expect. A blend of almonds, cashews, pecans, and walnuts gets tossed with hemp seeds and shredded coconut, then coated in a sticky, fragrant mixture of Medjool dates, coconut oil, and maple syrup — no citrus in sight, which makes this a genuinely safe and satisfying option when you need to avoid it. The spice blend is where things get interesting: cinnamon, cumin, ginger, and cardamom layer together into something that feels almost exotic, with an optional pinch of cayenne if you want a little heat at the finish. The chopped dates melt down into a smooth, caramel-like glaze that clings to every nut and toasts into a deeply golden, slightly crunchy coating in the oven. Letting them cool undisturbed on the parchment is the key step — it's what gives you those satisfying little clusters that hold together when you break them apart. Packed into an airtight container, they keep beautifully and work just as well on a cheese board as they do grabbed by the handful straight from the jar.
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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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