Spiced Cashew and Coconut Snack Mix Recipe

Roasted Cashews and CoconutI love a good snack mix, especially when it’s crunchy and savory and a touch salty. In short, I love this snack mix! It’s made by tossing raw cashews and coconut flakes with a drizzle of oil and some spices and then roasting until the mix is toasted. To flavor the mix I used ras el hanout, a Moroccan seasoning blend made with spices like cinnamon, cumin, coriander, ginger, paprika and turmeric.

Spiced Cashew and Coconut Snack Mix
1 cup raw whole cashews
1/2 teaspoon olive oil
1 teaspoon ras el hanout Moroccan seasoning blend
1/8 teaspoon kosher salt or fine sea salt
1/2 cup organic coconut flakes (I used Let’s Do Organic)

Heat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Place cashews in a medium bowl; drizzle with olive oil and stir to coat cashews with oil. Sprinkle with ras el hanout seasoning and salt; mix well. Gently stir in coconut flakes.

Spread mixture on prepared pan. Bake 5 minutes; stir. Bake 5 to 7 minutes more until cashews and coconut are toasted. Cool completely.

Makes about 1 1/2 cups

Tip: This makes a small batch, but the recipe can be easily doubled.
Spiced Coconut Cashew SnackOther uses for ras el hanout:
Vegan Fresh Pumpkin Soup
Moroccan Spiced Roasted Vegetables from Eating Clean Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *