Gluten Free Coconut Date Spiced Nuts
Warm spices, sticky Medjool dates, and toasted coconut come together in a snack mix that somehow manages to feel both indulgent and wholesome at the same time. Every ingredient here is naturally free of gluten, so there's no need to swap anything out or second-guess a label — the recipe just works as written. The real magic happens in that small saucepan, where chopped dates melt into coconut oil and maple syrup to form a glossy, caramel-like coating that clings to every almond, cashew, pecan, and walnut. A pinch of cumin and cardamom alongside the cinnamon gives the mix a subtle warmth that keeps you reaching back in for another handful, and the optional cayenne adds just enough heat to make things interesting. Hemp seeds and shredded coconut round out the texture, so each bite has a little crunch, a little chew, and a whole lot of flavor. Let the clusters cool completely before breaking them apart — that patience pays off when the coating sets into something almost candy-like. Store them in an airtight container and they're ready for snack boards, trail mix, or honestly just eating straight off the parchment.
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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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