Dairy Free Coconut Date Spiced Nuts
Warm spices, sticky Medjool dates, and toasted coconut oil come together to coat a generous mix of almonds, cashews, pecans, and walnuts in a glaze that's deeply fragrant and just a little addictive. The secret is melting the dates down with coconut oil and maple syrup into a smooth, cohesive coating that clings to every nut and seed before the whole tray goes into the oven. Cumin and cardamom give the blend a subtle savory backbone, while cinnamon and ginger keep things warm and cozy — and a pinch of cayenne, if you're feeling bold, adds a quiet kick at the finish. Because the richness here comes entirely from coconut oil and whole-food ingredients, there's no butter or dairy of any kind to worry about, making this a genuinely satisfying snack that doesn't require any substitutions or label-checking. Hemp seeds tucked into the mix add a pleasant nuttiness and a little extra nutrition without changing the texture. Let them cool fully on the rack and the coating firms into satisfying clusters that are perfect for snacking straight from the jar, topping a grain bowl, or setting out at a party where guests will absolutely ask for the recipe.
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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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