Mushroom Free Coconut Date Spiced Nuts
Warm spices, chewy Medjool dates, and a golden coconut glaze transform a simple handful of mixed nuts into something genuinely snack-worthy. Almonds, cashews, pecans, and walnuts get tossed with hemp seeds and shredded coconut before being coated in a silky date-and-maple mixture that caramelizes beautifully in the oven. The blend of cinnamon, cumin, ginger, and cardamom gives every cluster a complex, almost exotic depth — with an optional pinch of cayenne if you like a little heat at the finish. Because every ingredient here is a whole, unprocessed plant food, there's no need to scrutinize labels for hidden fungi-derived additives or flavor enhancers that can sneak into store-bought spiced nut mixes. The technique is straightforward: melt, toss, roast, and let the coating firm up on the pan — patience during that final cool-down is what gives you those satisfying, crunchy clusters. They're equally at home in a trail mix, scattered over a salad, or piled into a bowl for a party where people will absolutely ask you for the recipe.
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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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