When you’re trying to live on a budget, or at least not spend your entire paycheck on food, you have to start making some of your favorite prepared foods at home. I’m constantly thinking of ways I can make homemade items for a fraction of the price of the store-bought versions (hello nut butters and granola).
At work the other day I saw this amazing date roll on my friend’s desk. I was eyeing it, so kindly he offered me a piece and I was instantly in heaven. I detected some butter in it, and since I’m trying to eat dairy free for a couple weeks I knew I had to make this at home using coconut oil.
Of course, you want what you can’t have, so I kept imagining this date roll paired with some aged gouda. Man, it would be soo good with cheese. In the meantime, though, I plan to enjoy a few slices of this as a snack or dessert. It is naturally sweet with a nice crunch from the nuts and a touch of texture from the shredded coconut. Now, this is what I call a guilt-free treat!
I think dates are one of those magical ingredients that can do anything- What are some of your favorite ways to eat dates?
- 2 cups (packed) pitted medjool dates (about 18-20 large dates)
- 2 tablespoons coconut oil
- 1/4 teaspoon vanilla extract
- pinch of sea salt
- 1/4 cup dry roasted, unsalted hazelnuts
- 1/4 cup raw pumpkin seeds
- 1/4 cup unsweetened shredded coconut
- Add the dates and coconut oil to a food processor and process until completely combined and made into a paste. Add vanilla extract and sea salt and process again until combined.
- Remove date paste and add to a bowl with nuts. Using a spoon or your hands, mix to incorporate completely.
- Once incorporated, mold into an even roll shape.
- Add shredded coconut to a shallow plate and roll the date roll in the coconut to coat.
- Place in the fridge for a minimum of an hour to firm before slicing.
- Store in the fridge in a closed plastic bag.