Wheat Free Coconut Date Spiced Nuts
These roasted nuts are the kind of snack that disappears fast — warm, fragrant, and layered with sweet, spicy, and savory notes all at once. Medjool dates and coconut oil melt together into a sticky, caramel-like coating that clings to every almond, cashew, pecan, and walnut, while cinnamon, cumin, cardamom, and ginger give the whole batch serious depth. A touch of maple syrup rounds out the sweetness, and a pinch of cayenne (if you're feeling bold) adds just enough heat to keep things interesting. Because every ingredient here is naturally grain-free, there's no need to scrutinize labels or swap anything out — the recipe simply works as written. The hemp seeds and shredded coconut add subtle texture and a nutty richness that makes these feel more substantial than your average trail mix. They come out of the oven deeply golden and fragrant, and once the coating firms up on the rack, they cluster into satisfying little bites that are just as good for gifting as they are for snacking straight from the container.
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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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