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- Date Nut Rolls
-
- 1 12 oz Whole Fresh Medjool Natural Delights
- 2 tbsp water
- 1/2 tsp ground anise
- 1 1/2 tbsp cocoa powder
- 1/4 cup Dried Cranberries or any small bits of dried fruit
- 1/2 cup Mixed crushed nuts (almonds, cashews, walnuts, pistachios)
- 1/4 cup coconut flakes
- Topping
- 1/3 cup sesame seeds
- Directions
- Add the whole Medjool dates to a bowl and cover with warm water and let them soak for 20 minutes or until they soften. Drain and then take out the pits and place the dates into the food processor. Pulse in the food processor with 1-2 tbsp of water until it becomes paste-like. Take out of the processor and add it to a bowl. Add all the other ingredients for the date nut roll into the bowl and mix together well. Roll the date filling into a log on a layer of sesame seeds using a silicone mat to make it easier. Feel free to wet your hands if necessary to make it easy to roll as well since dates can be sticky. Wrap the date nut roll in plastic wrap and then aluminum wrap as well. Place in the freezer for at least 2 hours before slicing and enjoying. Keep date nut roll slices in the freezer in a ziplock bag to snack on whenever!
- Provided by:
- Natural Delights, Fufu's Kitchen
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Featured Recipe
Chocolate Strawberry Nutella Cake
Ingredients for the cake listed above.
FOR THE STRAWBERRIES:
2 pt. Strawberries, Hulled And Sliced
1/4 c. Sugar
1 tsp. Vanilla
FOR THE WHIPPED CREAM:
2 c. Heavy Cream
1/2 c. Powdered Sugar
Directions
Preheat the oven to 350 degrees. Line 2 round baking pans with parchment, then spray the parchment with baking spray.
In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it off and set it aside.
In a measuring pitcher or bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside.
In a large mixing bowl, mix together the sugar, flour, and salt. Stir in the hot chocolate mixture, stirring gently until it's halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is all combined.
Pour the batter into the pans and bake them for 17-20 minute, until they're just set. Remove them from the pans and set them aside to cool completely.
Meanwhile, prepare the strawberries by stirring them with the sugar and the vanilla. Let them macerate for 15 minutes, then drain off the excess juice.
Whip the cream with the powdered sugar.
To assemble, turn one layer upside down on a serving platter. Spread half the Nutella all over the surface. Spread on half the whipped cream and top with half the strawberries Place the other layer upside down on top and repeat with the rest of the Nutella, whipped cream, and strawberries. Keep chilled until serving. Cut with a serrated knife!
Note: Don't assemble more than an hour before serving.
