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No-Bake Date Nut Rolls

Makes 36 rounds


    No-Bake Date Nut Rolls

    It’s late evening, and you have a craving for something a little bit sweet before turning in for the night. These Date Nut Rolls will be sure to satisfy. Plus, they’re low on the glycemic index charts and not likely to spike your blood sugar. With a cup of camomile tea or Moon Mylk, it’s a perfect antidote to a craving. It’s easy to make ahead and also a lovely treat to bring to a party.   


    Jazz it up

    For a little extra umami, spread 1 tsp (5 mL) plain goats’ cheese on top of each round.


    No-Bake Date Nut Rolls


      • 1 cup (250 mL) walnut halves and pieces
      • 1/3 cup (80 mL) pumpkin seeds
      • 2 cups (500 mL) lightly packed, pitted Medjool dates, about 24
      • 2 Tbsp (30 mL) tahini or smooth almond or peanut butter
      • 2 tsp (10 mL) cocoa powder
      • 1 tsp (5 mL) cinnamon
      • 1/4 tsp (1 mL) sea salt
      • Generous pinch of cayenne (optional)
      • Flaked salt (optional)


      Per serving:

      • calories62
      • protein1.5 g
      • total fat3 g
        • sat. fat0 g
      • total carbohydrates8 g
        • sugars6 g
        • fibre1 g
      • sodium17 mg



      In dry, heavy cast iron pan or similar over medium heat, toast walnuts, stirring often, just until golden. Transfer to shallow bowl to cool. Coarsely chop. Add pumpkin seeds to hot pan and dry roast until they begin to pop and snap, stirring often. Spray with a bit of olive oil if you wish to encourage a quick pop. Remove from heat and transfer to separate small bowl to cool. Finely chop.


      Roughly chop pitted dates and place in hot frying pan. Over medium heat, stir to soften dates. Add a generous splash of water if needed (it will evaporate as dates soften). Stir in tahini or nut butter, to blend. Remove from heat and keep stirring until quite stiff. Add chopped walnuts and stir in along with cocoa, cinnamon, sea salt, and cayenne (if using), until blended. It will be sticky but somewhat firm. Set aside to slightly cool.


      Place cooled date mixture onto centre of large sheet of parchment paper. Take bottom half of paper and tuck over dough and, with your hands, begin to shape into a log. Smooth out paper over log to remove air as you shape it. When log is 12 inches long x 1 1/2 inches in diameter (30 cm x 3.5 cm) set aside.


      Open parchment paper and scatter chopped pumpkin seeds over log and all around parchment. Shape and roll log in chopped seeds to coat. When evenly coated, tightly wrap log in parchment paper and tightly seal. Refrigerate or freeze until firm. The log can be stored in refrigerator for up to 10 days or frozen for up to a month.


      To serve, slice into 1/3 in (1 cm) thick rounds. Sprinkle with a pinch of flaked salt, if you wish, and enjoy with a cup of camomile tea.



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