Emulsifier Free Coconut Date Spiced Nuts
Warm spices, sticky Medjool dates, and a whisper of coconut come together in a roasted nut mix that smells absolutely incredible the moment it hits the oven. The coating is built entirely from whole, recognizable ingredients — coconut oil, maple syrup, and finely chopped dates — so there's no need for the synthetic binders or stabilizers that sneak into so many store-bought snack mixes. That date-and-coconut-oil base melts down into a glossy, naturally cohesive glaze that clings to every almond, cashew, pecan, and walnut without any additives doing the heavy lifting. A blend of cinnamon, cumin, ginger, and cardamom gives the finished clusters a warmly exotic depth, and an optional pinch of cayenne keeps things interesting. Hemp seeds add a subtle nuttiness and a little extra nutrition tucked right into the coating. Once they cool on the rack, the clusters firm up beautifully and hold together in satisfying, snackable pieces. Keep a jar on the counter and they'll disappear faster than you'd expect.
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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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