These delicious date and nut rolls are one of my favorite treats to keep around. The rolls are made with blended medjool dates, tahini, cinnamon and a mix of almonds, walnuts and pistachios.
The mix is rolled into a log then coated in a combination of sesame seeds, crushed pistachios and coconut flakes. Enjoy them for a boost of energy throughout the day, or serve them at your next holiday gathering.
I love to add a handful of mini chocolate chips to these nut rolls, but you can leave them out for a no-added sugar option. The sweetness of the dates balances out the saltiness of the nuts so well, and makes for a delicious sweet treat.
What you’ll need for date and nut rolls
This recipe is an easy way to clean out your pantry if you have small amounts of nuts leftover. You can combine any variety of nuts and seeds you like to make it.
Medjool dates
Medjool dates are the best option for this recipe since they are soft and mushy, and blend well in this recipe. If you medjool dates are on the firmer side, I suggest soaking the pitted dates in warm water for 20 minutes
Mixed nuts
The great part about this recipe is how customizable it is. I used 1 cup of nuts total, included a mix of raw almonds, walnuts and roasted pistachios. You can use any combination of nuts you prefer, like pecans, cashews or hazelnuts
Tahini
Not many recipes for date and nut rolls call for tahini or nut butter, but I personally love the flavor it adds.
Chocolate chips
Chocolate chips are optional, but I’ll never say not to chocolate in my dessert
Toppings for coating
I used shredded coconut, sesame seeds and finely ground pistachios to coat my date and nut roll. I coated 1/3 of the roll with each of the toppings
Cinnamon and salt
How to make tahini date and nut rolls
- Pulse the nuts to roughly chop them. Set them aside
- Into the same blender, add in the dates, tahini, cinnamon and pinch of salt. Blend together to form a paste
- Combine the dates with the chopped nuts and chocolate chips, and roll into a log using parchment paper or plastic wrap to help you roll
- Coat the log in your choice of toppings. Wrap the roll back up and freeze for 1-2 hours
- Once firm, slice into rounds
Keep these in the fridge or freezer for a quick sweet treat, or leave them on the counter for up to 5 days. These date & nut rolls are a delicious energy-filled snack to have around!
Satisfy your sweet tooth with some of my favorite sweets:
Chocolate Peanut Butter Oat Cups
Gluten-free Marble Banana Muffins
Dark Chocolate Date & Nut Bars
Tahini Date & Nut Rolls
Ingredients
- 2 cups medjool dates, pitted
- 1 cup total mixed nuts, I used raw almonds, walnuts and roasted pistachios
- 1/4 cup dark chocolate chips (optional)
- 1/4 cup tahini paste
- 1/4 tsp cinnamon
- Pinch of salt
Toppings for coating
- 1 tbsp shredded coconut
- 1 tbsp sesame seeds
- 2 tbsp pistachios, finely ground
Directions
- Optional step but suggested: soak the medjool dates in warm water for 20 minutes to soften, then drain the water
- Add the nuts to a food processor or blender and pulse for 4-5 times to roughly chop the nuts. The mix shouldn’t be ground, there should still be pieces of nuts
- Transfer the nuts to a bowl, then add the dates, tahini, cinnamon and a light pinch of salt to the blender. Blend together until the dates are blended to a spread. If your blender isn’t strong, you may need to add 2-3 tbsp of water.
- Add the date mixture into the nut bowl with the chocolate chips. Work the mixture in with your hands to combine everything together. I like to do this with wet hands, making sure everything gets fully incorporated
- Transfer the date and nut mix onto a piece of parchment paper and start rolling it out into a log- I rolled the mix inside of the parchment paper to help smoothen it out, but you can also roll it using plastic wrap. Unwrap the parchment then roll the log into sesame seeds on one side, coconut flakes on one side, and the crushed pistachios, or just 1 topping if preferred
- Roll the log back in the parchment paper and twist the edges to close it. Freeze for 1-2 hours to harden
- Once firm, slice into rounds. Keep stored in fridge for up to 3 weeks, or freeze for up to 2 months. You can also keep these in a cool place at room temperature for 3-5 days.
You can use any nut butter! My first choice would be almond butter
I don’t have a blender, but wondered if I could use my food processor for Step 3?
Thanks Again,
Art W
Yes that works!
I made a double-batch for my wife’s gallery meeting, and it was a big hit. Thank you for a great recipe!!!
I’m so happy to hear that!
This was so delicious! Thank you!