Yeast Free Coconut Date Spiced Nuts
Warm spices, sticky Medjool dates, and toasted coconut come together in a snack that feels genuinely indulgent without a single ingredient that would raise a red flag for anyone avoiding yeast. The coating is built entirely from whole-food sweeteners — chopped dates melted down with coconut oil and a touch of maple syrup — so there's no hidden fermented or yeast-derived additive lurking in the mix. Four kinds of nuts plus hemp seeds give you serious crunch and staying power, while cinnamon, cumin, cardamom, and ginger create a warm, complex flavor that's hard to stop eating. A whisper of cayenne is optional, but it adds just enough heat to keep things interesting. The oven does most of the work, and the low roasting temperature lets the date coating set slowly without burning — though you'll want to stay close in those final few minutes. Once cooled, the clusters firm up beautifully and keep well in an airtight container, making them perfect for meal-prep snacking, a cheese board addition, or gifting.
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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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