Date Roll Recipes

SESAME DATE ROLLS

Steps:

• Place dates in a small bowl and completely cover with hot water. Allow to soak until softened, 10 to 15 minutes. Drain, but reserve soaking liquid.
• Combine soaked dates, 2 tablespoons toasted sesame seeds, walnuts, almonds, coconut, coconut oil, cardamom, cinnamon, vanilla, and salt in the bowl of a large food processor. Pulse several times until mixture comes together to form a soft "dough," scraping down the sides as necessary. If mixture is too dry, add in some of the reserved soaking liquid, 1 tablespoon at a time, until desired consistency is reached.
• Turn out dough onto a piece of parchment paper. Roll into a 10-inch long by 1 1/2-inch wide log using lightly greased hands. Sprinkle remaining toasted sesame seeds evenly over the log on all sides, pressing them in gently. Wrap the log in parchment paper, and refrigerate until firm, at least 1 to 2 hours.
• Remove log from fridge, and cut into about sixteen 1/2-inch thick rounds. Serve immediately or store in the refrigerator until ready to use.

COCONUT DATE ROLLS

Steps:

• Chop coconut on large mat or cutting board and set aside.
• Place almonds into food processor. Add the dates on top. Whir in the food processor until these form a paste. You will still see some crumbs or large pieces of almond - this is OK.
• Once paste is mixed it will start to form a ball. Remove from food processor and roll into 2" logs or balls.
• Roll and press thru chopped coconut. While rolling your hands may become sticky due to the sugar in the dates - just rinse your hands with cold water and you will be able to handle the mixture easily again.
• Serve chilled. Store in fridge up to 2 weeks.
• Prep time is chopping coconut and processing paste. Cooking time is rolling.