Red Meat Allergy Friendly Coconut Date Spiced Nuts
Warm spices, sticky-sweet Medjool dates, and a hint of coconut come together in this irresistible roasted nut mix that feels indulgent but is made entirely from wholesome, plant-based ingredients. Four kinds of nuts plus hemp seeds give you a satisfying crunch and serious staying power in every handful. The coating — built from coconut oil, maple syrup, and softened dates — caramelizes beautifully in the oven, creating clusters that are fragrant with cinnamon, cumin, cardamom, and ginger. A whisper of cayenne is optional, but it adds just enough heat to keep things interesting. Because this recipe skips every form of red meat and relies on nothing but nuts, seeds, natural sweeteners, and spices, it's a completely stress-free snack for anyone navigating that allergy. The hardest part is watching them cool on the rack without sneaking a handful early. Keep a batch in an airtight container and you'll have a crowd-pleasing snack, salad topper, or edible gift ready to go at any moment.
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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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