Pescatarian Coconut Date Spiced Nuts
Warm spices, sticky Medjool dates, and a hint of coconut come together in this deeply satisfying snack that feels indulgent without trying too hard. Four kinds of nuts plus hemp seeds give you serious crunch and staying power, while the coating — built from melted coconut oil, dates, and maple syrup — caramelizes in the oven into something almost candy-like. The spice blend is where things get interesting: cinnamon and cardamom bring warmth, cumin adds a savory undercurrent, and a pinch of cayenne (if you're feeling bold) gives the whole batch a slow, pleasant heat. Because everything here is plant-based and naturally free of meat and seafood, this snack fits a pescatarian lifestyle without any substitutions or workarounds needed. The technique is straightforward — a quick stovetop melt, a good toss, and a single sheet pan in the oven — but the results taste like something you'd find at a specialty shop. Let them cool fully and the coating firms into glossy, clustered perfection that's just as good over yogurt or a salad as it is eaten straight from the jar.
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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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