Date Nut Roll: Easy No-Bake, Naturally Sweet Treat
Date Nut Roll
Oh, where do I even begin with this Date Nut Roll? This isn’t just a recipe; it’s a warm hug from my childhood, a little slice of nostalgia wrapped in the sweet embrace of coconut. I can still vividly recall my grandma always having these logs of chewy, nutty goodness tucked away in her fridge, ready for an afternoon treat or an after-dinner ‘just a little something sweet’ – they always felt like a magical secret she’d whipped up just for us, much like how we love discovering easy gluten-free kids snacks and no-bake bites today.
Fast forward to today, and I find myself reaching for Date Nut Roll whenever I need a truly satisfying, naturally sweet bite that doesn’t require turning on the oven. It’s the perfect adventure for those busy days when you want something homemade but need to keep it simple, offering that delightful crunch and chew without any fuss – similar to how sometimes you crave the refreshing simplicity of chocolate strawberry frozen yogurt bites for a different kind of sweet escape. No baking, minimal effort, maximum flavor – that’s my kind of kitchen victory, and this Date Nut Roll delivers every single time!
Date Nut Roll: Easy No-Bake, Naturally Sweet Treat
Course: SnacksCuisine: Mediterranean / GlobalDifficulty: Easy4
servings30
minutes40
minutes300
kcalA wonderfully chewy, naturally sweet, and crunchy no-bake snack made from dates and nuts, coated in shredded coconut. Perfect for a healthy treat!
Ingredients
2 cups pitted Medjool dates
1 cup mixed nuts (such as walnuts, pecans, almonds, pistachios – rough chop)
1/4 cup unsweetened shredded coconut (plus more for rolling)
1-2 tablespoons unsweetened cocoa powder (optional, for a chocolatey kick)
1/2 teaspoon vanilla extract
Pinch of salt
Directions
- Place pitted dates in a food processor and pulse until a sticky paste forms. If dates are very dry, soak them in warm water for 10 minutes, then drain thoroughly before processing.
- Add the mixed nuts, cocoa powder (if using), vanilla extract, and salt to the food processor. Pulse again until the nuts are finely chopped and well combined with the date paste, creating a cohesive dough. Be careful not to over-process, as you want some nut chunks for texture.
- Transfer the mixture to a clean bowl.
- On a clean marble countertop or a large wooden cutting board, spread a thin layer of unsweetened shredded coconut.
- Divide the date-nut mixture into two equal portions.
- Take one portion and roll it into a log, about 1-1.5 inches in diameter.
- Roll the log firmly in the shredded coconut until it’s evenly coated on all sides.
- Repeat with the second portion of the mixture.
- Wrap the date nut rolls tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Once firm, unwrap and slice the rolls into 1/2-inch thick rounds using a sharp knife on the same wooden cutting board.
Notes
- The Perfect Date: For the best texture, always go for soft, plump Medjool dates. If yours feel a bit dry, a quick 10-minute soak in warm water before processing will make all the difference, creating that perfectly sticky dough!
- Nutty Variations: Don’t be afraid to mix it up! While I love a classic walnut and pecan blend, try adding a handful of cashews, almonds, or even some seeds like sunflower or pumpkin for an extra nutritional punch and different textures. Just keep the total nut/seed volume consistent.
- Cocoa Love: For a chocolatey twist like the one I’m showcasing, add a tablespoon or two of unsweetened cocoa powder to your date mixture. It deepens the flavor beautifully without adding any extra sugar, turning it into a guilt-free fudge-like treat!
