Soy Free Coconut Date Spiced Nuts
These roasted nuts hit every note at once — sweet, warm, a little smoky, and just enough heat if you go for the cayenne. Medjool dates melt down with coconut oil and maple syrup into a glossy, caramel-like coating that clings to every almond, cashew, pecan, and walnut as they roast low and slow. The blend of cinnamon, cumin, ginger, and cardamom gives the whole batch a spiced depth that feels almost exotic without being fussy. Hemp seeds and shredded coconut add subtle texture and nuttiness that makes snacking on these genuinely hard to stop. Store-bought spiced nuts are notorious for sneaky additives and soy-based coatings, so making your own means you know exactly what went into the bowl. The coating firms up beautifully as it cools, forming satisfying little clusters that are just as good crumbled over a salad as they are 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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