Vegetarian Coconut Date Spiced Nuts
These roasted nuts are the kind of snack that disappears faster than you expect — sweet, warmly spiced, and just a little addictive. Medjool dates and maple syrup melt together with coconut oil into a sticky, caramel-like coating that clings to every almond, cashew, pecan, and walnut as they roast to a deep golden finish. The spice blend is where things get interesting: cinnamon and cardamom bring warmth, cumin adds a subtle savory edge, and a pinch of cayenne (if you're feeling bold) gives the whole batch a gentle kick. Hemp seeds and shredded coconut round out the texture, adding a little nuttiness and chew that makes each handful feel genuinely satisfying. Everything here is plant-based and straightforward — no gelatin, no animal-derived coatings, just whole ingredients you can feel good about. They're perfect for grazing, gifting, or topping a grain bowl when you want something with a little crunch and a lot of personality.
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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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