Xanthan Gum Free Coconut Date Spiced Nuts
Warm spices, sticky Medjool dates, and toasted coconut come together here in a way that feels almost indulgent — yet every ingredient is completely whole and straightforward. The coating gets its clingy, caramel-like texture from melted coconut oil and finely chopped dates cooked down with maple syrup, so there's no need for any binders or additives to make everything stick. That's genuinely good news for anyone navigating snack foods, where hidden thickeners and stabilizers tend to show up in the most unexpected places. Four kinds of nuts plus hemp seeds give you serious crunch and staying power, while cinnamon, cumin, cardamom, and a whisper of cayenne keep the flavor profile complex and a little addictive. The oven does most of the work — just one stir halfway through and a short rest on the rack, and the clusters firm up beautifully on their own. These are the kind of snack you make for a party and end up eating half of before guests arrive, and nobody would ever guess they came together in under half an hour.
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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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