MSG Free Coconut Date Spiced Nuts
These roasted nuts hit every note — sweet, warm, and just a little spicy — thanks to a coating built entirely from whole, recognizable ingredients. Medjool dates melt down with coconut oil and maple syrup into a glossy, caramel-like glaze that clings to every almond, cashew, pecan, and walnut as they roast. A blend of cinnamon, cumin, ginger, and cardamom gives the mix real depth, while a pinch of cayenne adds a quiet kick for those who want it. Store-bought spiced nuts are a minefield of flavor enhancers and additives, so making your own means you know exactly what went into the bowl. The technique is straightforward — melt, toss, roast, and let them cool until the coating firms into satisfying little clusters. Hemp seeds and shredded coconut add subtle texture that makes snacking on these genuinely hard to stop. 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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