Date Roll
Prep time: 
Total time: 
Serves: 1 large date roll
  • 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
  1. 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.
  2. Remove date paste and add to a bowl with nuts. Using a spoon or your hands, mix to incorporate completely.
  3. Once incorporated, mold into an even roll shape.
  4. Add shredded coconut to a shallow plate and roll the date roll in the coconut to coat.
  5. Place in the fridge for a minimum of an hour to firm before slicing.
  6. Store in the fridge in a closed plastic bag.
Nutrition Information
Serving size: 1 of 20 slices Calories: 101 Fat: 41 g Carbohydrates: 17.4 g Sugar: 14.6 g Fiber: 2 g Protein: 1.1 g
Recipe by 24 Carrot Life at