Date Nut Roll
By Leora Barak
1 tbsp pure honey
1/2 tbsp coconut oil
1 cup dates, pitted
1 3/4 cups nuts of choice (Although I made the roll in the photo with almonds, walnuts and pumpkin seeds, I found that they work best with a combo of shelled pistachio nuts, pecans and macadamia nuts)
1/2 tsp cinnamon
Dash of salt
1/2 cup shredded, unsweetened coconut (to roll the date roll)
In medium size saucepan, over medium heat, melt coconut oil and mix with honey. Add dates and allow to heat for a few minutes, while mashing them up until the mixture becomes pasty. Remove from heat.
In a round bowl, combine nuts with cinnamon and salt and toss well to combine.
Add nuts to date mixture and mix well (don't even bother taste-testing at this point as there may not be any left-over to create the actual roll - trust me, it's good!).
Refrigerate the date-nut mixture for about 30 minutes.
Place the cooled mixture on a sheet of parchment paper. With the help of the paper, mold carefully into the shape of a log/roll, 10-12 inches long.
Place shredded coconut in a shallow plate and roll the date roll in the coconut to coat.
Using a sharp knife, cut into slices, place in a glass airtight container and refrigerate (or freeze!).
Enjoy the yumminess!