Paraben Free Coconut Date Spiced Nuts
Warm spices, sticky Medjool dates, and toasted coconut oil come together to coat four kinds of nuts in a glaze that's equal parts sweet, savory, and just a little bit fiery. The combination of cinnamon, cumin, ginger, and cardamom gives every handful serious depth, while the optional cayenne keeps things interesting for anyone who likes a gentle kick. Packaged spiced nuts often rely on additives and preservatives that can be a real concern for people keeping their ingredient lists clean, but every single component here is whole and recognizable. Melting the dates down with coconut oil and maple syrup creates a naturally sticky coating that clings beautifully to the nuts without needing anything artificial to hold it together. Hemp seeds add a subtle nuttiness and a little extra nutrition tucked right into the mix. The oven does most of the work, and once that coating sets on the cooling rack, you get satisfying clusters that are genuinely hard to stop snacking on. Store them in an airtight container and you've got a crowd-pleasing snack or topping for salads and grain bowls ready to go whenever you need it.
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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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