Turmeric Free Coconut Date Spiced Nuts
These roasted nuts hit every note you want in a snack — sweet, savory, warmly spiced, and just a little addictive. A sticky blend of Medjool dates, coconut oil, and maple syrup acts as the glue, coating four kinds of nuts plus hemp seeds and shredded coconut before everything goes into the oven to turn deep golden and fragrant. The spice lineup of cinnamon, cumin, ginger, and cardamom delivers serious complexity without a single ingredient that would trip up anyone avoiding turmeric — no hidden blends, no curry-adjacent shortcuts, just clean individual spices you can verify yourself. That's genuinely rare in a spiced nut recipe, where store-bought versions and even homemade blends often sneak in turmeric for color. A pinch of cayenne is optional if you want a little heat creeping in at the finish. The date coating firms up beautifully as the nuts cool, forming satisfying clusters that are perfect for snacking straight from the jar, topping a salad, or setting out for guests. Make a batch on the weekend and they'll disappear faster than you expect.
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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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