Date and Nut Rolls

These date and nut rolls take me back to my childhood. My mom often made them while growing up, especially during the colder months. According to her, not only do dates and nuts help provide natural heat to the body, they are also very healthy. I have tried to pass on the tradition to my kids, and they certainly love these little nuggets. When I run out of ideas for dessert for our vegan and gluten free friends, I make these rolls and they are always a hit.

Ingredients for Date and Nut Rolls

Date, nuts of choice, some nut butter, and some cardamom powder. That’s all one needs to make this healthy, delightful snack.

Ingredients List for Date and Nut Rolls

• 1 cup dates
• 1/4 cup of nut butter
• 1 teaspoon ground cardamom
• 1/4 teaspoon of salt
• 1/2 cup almonds
• 1/2 cup pistachios
• 2 tablespoons chia seeds

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The Dates and Nut Butter

The most important part of this recipe are the dates. Basically, the softer they are, the better they are for the recipe. The pits can damage the food processor because they are quite hard. So, it’s best to check the dates for pits.

• Firstly, add 1 cup of dates to a food processor
• Also, add 1/4 cup of nut butter of choice – I use cashew nut butter, but almond butter is just as good.
• Blend so the dates are almost broken down.

The Spice

I absolutely love the taste of cardamom and it also takes me back to my childhood. If you don’t like it, you can always replace it with cinnamon or skip it altogether.

• Add 1 teaspoon of cardamom powder and 1/4 teaspoon of salt to the blender and pulse to combine.

The Nuts for the Date and Nut Snack

I like to toast my nuts. They tend to taste a lot better in this recipe when they are crunchy and toasted / roasted. I particularly enjoy almonds and pistachios for this recipe – see my variations below for more nuts and seeds options. If you are toasting your own nuts, allow them to totally cooled down before you use them.

• Add 1/2 cup of toasted almonds to the processor and blend. Do not over process. The idea is to just break the almonds a little.
• Now that the almonds are broken down, add 1/2 cup of toasted pistachios and blend. Again, only to just break the pistachios.

Rolling the Date and Nut Rolls

Once you are done blending, we can roll the mix.

• Place a piece of parchment paper on the counter.
• Using a spatula scrape the mix onto the parchment paper. It will be quite soft at this point.
• Roll the mix to form a log.

The Chia Seeds

I find that chia seeds add a delicious crunchiness to the recipe.

• Finally, sprinkle about 2 tablespoons of chia seeds all over the log and spread them around using your hands.
• Remember to roll the log around so that the seeds are evenly distributed.
• Once done, seal the log in the parchment paper and place it in the fridge for about 1 hour.

Cutting the Date and Nut Rolls

After the hour is up, remove the roll from the fridge. Before you cut, unroll the parchment paper and using a sharp knife cut the log into 1/4 inch slices.

Storing Suggestions for the Vegan Treat:

Once I cut the date and nut rolls, I like to store them in an air tight container on the counter for up to 4 days. After that, it’s best to store them in the fridge.

Basically, the date and nut rolls can be stored in the fridge for up to 2 weeks. Only, they don’t seem to ever last that long in our house.

Variations Suggestions:

I love these date and nut rolls, but from time to time, I vary them.

• As much as I love almonds, I sometimes replace them with cashew nuts or even pecans. Each nut has its own flavour profile and completely changes the whole roll’s flavor.
• Another thing that makes this a great recipe is the addition of some cocoa powder to give it a slightly chocolatey flavour. Add 2 tablespoons of cocoa powder when you are blending the dates.
• We can certainly replace the chia seeds with poppy seeds or toasted sesame seeds or desiccated coconut for a delicious crunch.
• If allergic to nuts, by all means, replace the nuts with pumpkin and sunflower seeds.

Tried and Liked the Recipe?

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