Pork Free Coconut Date Spiced Nuts
Warm spices, sticky Medjool dates, and toasted coconut come together in a snack mix that feels genuinely special — the kind of thing you'd expect to find at a fancy holiday market, not your own kitchen. Four kinds of nuts plus hemp seeds give you serious crunch and staying power, while the date-and-coconut-oil coating caramelizes in the oven into something almost candy-like. The blend of cinnamon, cumin, cardamom, and ginger hits that perfect sweet-savory-exotic note, and a pinch of cayenne (totally optional) adds just enough heat to keep things interesting. Because every ingredient here is plant-based and naturally free from pork or pork-derived additives, there's no label-scanning required — just straightforward, wholesome pantry staples. The technique is simple: melt the coating, toss, roast, and let the clusters firm up on the pan before breaking them apart. They store beautifully in an airtight container, making them ideal for gifting, grazing boards, or sneaking handfuls 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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