Nitrate & Nitrite Free Coconut Date Spiced Nuts
Warm spices, sticky Medjool dates, and toasted coconut come together in a snack mix that hits every note — sweet, savory, a little smoky, and just the right amount of heat if you go for the cayenne. The coating is built entirely from whole, recognizable ingredients: coconut oil and maple syrup melt down with finely chopped dates into a glossy, caramel-like glaze that clings to every nut and seed. That matters a lot when you're trying to avoid the cured meats, packaged trail mixes, and flavored nuts that so often sneak in preservatives without any obvious warning on the label. Here, everything going into the bowl is exactly what it says it is — raw nuts, hemp seeds, shredded coconut, and a handful of warming spices. The oven does the heavy lifting, roasting the mix until deeply golden and fragrant while the date coating sets into satisfying little clusters. Let them cool fully on the rack and they firm up beautifully, making them just as good for gifting or grazing as they are for tossing into a lunchbox.
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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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