Healthy Nut and Dates Energy Roll

Shopping list

• 1.5 cups pitted Medjool dates — (soft and fresh)

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• 1 cup raw mixed nuts — (such as almonds, walnuts, and pecans)

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• 0.5 cup raw cashews or pumpkin seeds

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• 2 tbsp chia seeds or hemp seeds

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• 2 tbsp unsweetened cocoa powder — (optional, for a chocolate twist)

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• 1 tsp ground cinnamon

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• 0.25 tsp sea salt

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• 1 tbsp coconut oil — (melted)

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• 2 to 3 tbsp unsweetened shredded coconut or crushed pistachios — (for coating the outside)

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Step by step

1. 1

   Process the Nuts: Place the raw nuts and cashews (or pumpkin seeds) into a food processor. Pulse a few times until coarsely chopped.

2. 2

   Pit the Medjool dates and add them to the food processor along with the ground cinnamon, sea salt, cocoa powder (if using), and melted coconut oil.

3. 3

   Process the mixture on high speed until the dates and nuts are fully broken down and bind together into a thick, sticky, uniform dough. If the mixture is too dry, add a few drops of water, one teaspoon at a time, and pulse again.

4. 4

   Transfer the dough onto a large sheet of parchment paper or plastic wrap. Use your hands to press and squeeze the mixture into a rough log shape.

5. 5

   Sprinkle your shredded coconut or finely crushed pistachios evenly over the parchment paper. Roll the log back and forth over the topping, pressing gently so it adheres firmly to the outside.

6. 6

   Wrap the finished log snugly in the parchment paper or plastic wrap, twisting the ends to seal it tightly.

7. 7

   Place the log in the refrigerator for at least 1 to 2 hours (or in the freezer for 30 minutes) until it firms up completely.

8. 8

   Remove the chilled log from the wrapping and use a sharp chef's knife to slice it crosswise into neat, clean rounds.

9. 9

   Keep the slices in an airtight container in the refrigerator for up to two weeks, or freeze them for longer storage.