Chocolate Date Rolls
Chocolate Date Rolls
Ingredients
- 12 medjool dates, large
- 75 g pistachios
- 75 g cashew nuts
- 50 g mixed seeds
- 1 tablespoon butter
- 1 teaspoon cinnamon, (optional)
- 200 g dark chocolate
Instructions
- 1
Over medium heat, melt the 1 tablespoon of butter in a pan.
⏱️ 1 min
- 2
Add the remaining ingredients (apart from the 200g dark chocolate) to the pan with the melted butter. This includes the 12 large medjool dates (pitted and roughly chopped), 75g pistachios, 75g cashew nuts, 50g mixed seeds, and 1 teaspoon of cinnamon (if using).
⏱️ 3 min
- 3
Mix all ingredients together in the pan using a spoon. Continue to cook and stir until the dates soften. Once softened, mash the dates with the spoon to ensure all ingredients are thoroughly mixed and combined into a cohesive, sticky mixture.
⏱️ 6 min
- 4
Turn off the heat and allow the mixture to cool completely. This will make it easier to handle.
⏱️ 15 min
- 5
Once cooled, transfer the date mixture to a piece of baking paper or cling film.
⏱️ 1 min
- 6
Using the baking paper or cling film to assist, roll the date mixture into a compact log shape. For easier slicing, you can refrigerate the log for 30 minutes at this stage, though it is optional.
⏱️ 5 min
- 7
Slice the log into individual pieces, aiming for approximately 10-12 rolls.
⏱️ 3 min
- 8
Melt the 200g dark chocolate. This can be done in a microwave in 30-second intervals, stirring in between, or over a double boiler.
⏱️ 5 min
- 9
Dip each individual date roll piece into the melted chocolate, ensuring it is fully coated. Use a fork to dip and lift the pieces, allowing any excess chocolate to drip off.
⏱️ 10 min
- 10
Place the chocolate-covered pieces on a plate or tray lined with baking paper.
⏱️ 1 min
- 11
Refrigerate the chocolate-covered date rolls until the chocolate has set, about 30 minutes.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Date Rolls
- 12 medjool dates, large
- 75 g pistachios
- 75 g cashew nuts
- 50 g mixed seeds
- 1 tablespoon butter
- 1 teaspoon cinnamon, (optional)
- 200 g dark chocolate
Instructions
- 1
Over medium heat, melt the 1 tablespoon of butter in a pan.
⏱️ 1 min - 2
Add the remaining ingredients (apart from the 200g dark chocolate) to the pan with the melted butter. This includes the 12 large medjool dates (pitted and roughly chopped), 75g pistachios, 75g cashew nuts, 50g mixed seeds, and 1 teaspoon of cinnamon (if using).
⏱️ 3 min - 3
Mix all ingredients together in the pan using a spoon. Continue to cook and stir until the dates soften. Once softened, mash the dates with the spoon to ensure all ingredients are thoroughly mixed and combined into a cohesive, sticky mixture.
⏱️ 6 min - 4
Turn off the heat and allow the mixture to cool completely. This will make it easier to handle.
⏱️ 15 min - 5
Once cooled, transfer the date mixture to a piece of baking paper or cling film.
⏱️ 1 min - 6
Using the baking paper or cling film to assist, roll the date mixture into a compact log shape. For easier slicing, you can refrigerate the log for 30 minutes at this stage, though it is optional.
⏱️ 5 min - 7
Slice the log into individual pieces, aiming for approximately 10-12 rolls.
⏱️ 3 min - 8
Melt the 200g dark chocolate. This can be done in a microwave in 30-second intervals, stirring in between, or over a double boiler.
⏱️ 5 min - 9
Dip each individual date roll piece into the melted chocolate, ensuring it is fully coated. Use a fork to dip and lift the pieces, allowing any excess chocolate to drip off.
⏱️ 10 min - 10
Place the chocolate-covered pieces on a plate or tray lined with baking paper.
⏱️ 1 min - 11
Refrigerate the chocolate-covered date rolls until the chocolate has set, about 30 minutes.
⏱️ 30 min