Macadamia Free Coconut Date Spiced Nuts
Warm spices, chewy Medjool dates, and toasted coconut come together in a roasted nut mix that hits every note — sweet, savory, a little smoky, and just enough heat if you go for the cayenne. The coating starts on the stovetop, where coconut oil and maple syrup coax the chopped dates into a glossy, caramel-like paste that clings to every almond, cashew, pecan, and walnut in the bowl. A short roast at 325°F deepens the flavor and sets that sticky coating into something almost candy-like, with clusters that snap apart once they cool. Hemp seeds and shredded coconut add subtle texture throughout, making each handful more interesting than the last. For anyone avoiding macadamia nuts, this mix is a genuinely satisfying alternative — packed with variety and richness without needing to swap or substitute a single thing. Store them in an airtight container and they're ready to grab for snacking, topping a salad, or gifting in a jar.
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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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