👩🍳 Instructions
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1
Ensure your Medjool dates are pitted. If they are firm, soak them in warm water for 10 minutes, then drain well and pat completely dry.
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2
Place the pitted dates into a food processor. Process until they form a sticky, uniform paste that clumps together.
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3
Add the finely chopped almonds and sea salt to the date paste in the food processor. Pulse a few more times until the almonds are well incorporated but still retain some texture.
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4
Transfer the date and almond mixture to a clean surface or parchment paper. Using your hands, roll the mixture into a log shape, about 1 to 1.5 inches in diameter.
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5
In a shallow dish, combine the unsweetened shredded coconut and optional powdered sugar, mixing well.
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6
Gently roll the date log in the coconut and powdered sugar mixture, ensuring it's evenly coated on all sides.
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7
Using a sharp knife, slice the coated log into individual rolls, each about ¾ to 1 inch thick.
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8
Arrange the finished rolls on a plate or in an airtight container. Chill them in the refrigerator for at least 30 minutes to firm up before serving. Store any leftovers in the refrigerator.
💡 Notes
For a less sweet option, omit the powdered sugar in the coating. Experiment with different nuts like walnuts or pecans, or add a pinch of cinnamon to the date mixture for a different flavor profile. The rolls can be stored in an airtight container in the refrigerator for up to 2 weeks or frozen for up to 3 months.
🥗 Nutrition (per serving)
Calories
150 kcal
Protein
3g
Total Fat
8g
Saturated Fat
4g
Carbs
20g
Fiber
3g
Sugar
15g
Sodium
2mg
Cholesterol
0mg
