Fish Free Coconut Date Spiced Nuts
These roasted nuts are the kind of snack that disappears from the bowl before anyone realizes how much they've eaten. A warm blend of cinnamon, cumin, ginger, and cardamom gives them serious depth, while finely chopped Medjool dates and coconut oil create a sticky, caramelized coating that clings to every almond, cashew, pecan, and walnut. A touch of maple syrup rounds out the sweetness without going overboard, and a pinch of cayenne adds just enough heat to keep things interesting. Hemp seeds and shredded coconut round out the texture, making each handful genuinely satisfying. The whole thing comes together in one bowl and one pan, with a short roast in the oven doing most of the heavy lifting. Packaged spiced nuts often sneak in unexpected ingredients, so making your own means you know exactly what's going in — and this version is entirely plant-based with no seafood-derived additives to worry about. Let them cool fully and the coating firms into crunchy, cluster-worthy perfection that stores beautifully in an airtight container.
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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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