Turkey Free Coconut Date Spiced Nuts
These spiced nuts are the kind of snack that disappears faster than you can set the bowl down — deeply aromatic, lightly sweet, and just a little bit addictive. A warm blend of cinnamon, cumin, ginger, and cardamom coats four different nuts plus hemp seeds, giving every handful serious complexity and satisfying crunch. The magic binder here is a quick stovetop mixture of melted coconut oil, finely chopped Medjool dates, and maple syrup, which caramelizes in the oven into a glossy, naturally sweet shell that holds everything together in irresistible little clusters. No refined sugar, no mystery ingredients — just whole, recognizable pantry staples doing exactly what they're supposed to do. If you like a little heat, the optional cayenne adds a slow, pleasant warmth that plays beautifully against the sweetness of the dates. The hardest part is genuinely waiting the full ten minutes for them to cool and set before you dig in. Store them in an airtight container and they make a brilliant addition to a cheese board, a trail mix, or honestly just your desk drawer.
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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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