Shellfish Free Coconut Date Spiced Nuts
Warm spices, sticky Medjool dates, and toasted coconut come together in a snack mix that somehow manages to feel both indulgent and wholesome at the same time. The base is a generous mix of almonds, cashews, pecans, and walnuts, with hemp seeds folded in for a little extra nutrition and texture. What makes the coating so special is the short simmer of coconut oil, chopped dates, and maple syrup — it melts into a glossy, caramel-like glaze that clings to every nut and crisps up beautifully in the oven. Cumin, cardamom, ginger, and cinnamon give the whole batch a warmly exotic depth, and a pinch of cayenne (totally optional) adds just enough heat to keep things interesting. Because everything here is straightforward pantry and produce-aisle ingredients, there's no need to scrutinize labels for hidden seafood derivatives or shared-facility warnings — just pure, clean snacking. Let them cool completely on the rack and the clusters firm into satisfying, crunchy bites that are genuinely hard to stop eating. They store well in an airtight container, making them a brilliant make-ahead option for parties, road trips, or just keeping something good on the counter.
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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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