Pistachio Free Coconut Date Spiced Nuts
Spiced nut mixes are one of those snacks that always sound simple but often hide unexpected ingredients — and for anyone avoiding pistachios, store-bought blends can feel like a minefield. This recipe keeps things beautifully straightforward, building its mix around almonds, cashews, pecans, and walnuts with zero pistachio in sight. What makes it genuinely special is the coating: Medjool dates and coconut oil melt down into a sticky, caramel-like glaze that binds everything together with maple syrup and a warming blend of cinnamon, cumin, ginger, and cardamom. A pinch of cayenne (totally optional) adds just enough heat to keep things interesting. The oven does the heavy lifting at a low 325°F, and that slow roast coaxes out deep, toasty flavor without scorching the delicate date coating. Once they cool on the rack, the clusters firm up into satisfying, crunchy bites that are just as good tossed over a salad as they are eaten straight from the container. Make a batch on the weekend and you'll be reaching for it all week long.
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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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