Coconut Date Rolls
Sweet date-and-nut logs rolled in coconut and sliced into little rounds — an Old-World sweet meat, naturally candy-like, no cooking at all.
Why you'll love this recipe
- Not one spoon of refined sugar
- No baking required
- Sweetened with whole dates
- Naturally gluten free
- Makes enough for 14
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 1/2 cups (240 g) Medjool dates, pitted
- 1 cup (100 g) walnuts or almonds
- 1/2 cup (40 g) shredded coconut (plus extra for rolling)
- 1 tsp vanilla, zest of 1/2 orange, pinch salt
How to make it
Pulse nuts in a food processor to coarse crumbs; set aside a little.
Add dates, coconut, vanilla, orange zest and salt; process to a sticky mass.
Turn out and knead in the reserved nuts. Divide and roll into 2 logs.
Roll the logs in extra shredded coconut to coat.
Chill 30 minutes, then slice into rounds.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Coconut Date Rolls
Sweet date-and-nut logs rolled in coconut and sliced into little rounds — an Old-World sweet meat, naturally candy-like, no cooking at all.
Ingredients
- 1 1/2 cups (240 g) Medjool dates, pitted
- 1 cup (100 g) walnuts or almonds
- 1/2 cup (40 g) shredded coconut (plus extra for rolling)
- 1 tsp vanilla, zest of 1/2 orange, pinch salt
Instructions
- Pulse nuts in a food processor to coarse crumbs; set aside a little.
- Add dates, coconut, vanilla, orange zest and salt; process to a sticky mass.
- Turn out and knead in the reserved nuts. Divide and roll into 2 logs.
- Roll the logs in extra shredded coconut to coat.
- Chill 30 minutes, then slice into rounds.
