Nutmeg Free Coconut Date Spiced Nuts
These roasted mixed nuts are the kind of snack that disappears fast — deeply golden, warmly spiced, and just a little addictive. The coating is built from melted coconut oil, finely chopped Medjool dates, and a touch of maple syrup, which caramelizes in the oven into a glossy, almost candy-like shell that clings to every almond, cashew, pecan, and walnut. Cinnamon, cumin, ginger, and cardamom do the heavy lifting on flavor, delivering that complex, aromatic warmth without a trace of nutmeg — which can sneak into spiced nut blends more often than you'd expect. Hemp seeds and shredded coconut add subtle texture and a faint nuttiness that rounds out the whole batch beautifully. A pinch of cayenne is optional but genuinely worth it if you like that slow, sweet-heat finish. The key is watching the oven closely in those last few minutes, since the date coating can go from perfectly bronzed to too dark in a hurry. Once cooled, the clusters firm up into snackable, gift-worthy bites that store well and taste even better the next day.
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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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