Lactose Free Coconut Date Spiced Nuts
These roasted nuts hit every note at once — sweet, warm, a little smoky, and just enough heat if you go for the cayenne. Medjool dates melt down with coconut oil and maple syrup into a glossy, caramel-like coating that clings to every almond, cashew, pecan, and walnut in the bowl. The blend of cinnamon, cumin, ginger, and cardamom gives the whole thing a spiced depth that feels almost exotic without being fussy. Because the recipe relies entirely on coconut oil rather than butter or cream, there's no dairy anywhere in the mix — just naturally rich, plant-based ingredients doing all the heavy lifting. Hemp seeds and shredded coconut add extra texture and a subtle nuttiness that makes snacking on these genuinely hard to stop. They come out of the oven deeply golden and fragrant, and once they cool, the coating firms into satisfying little clusters. 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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