Cinnamon Date Almond Rolls (Print Version)
# Ingredients:
→ Nut Base
01 -
180 grams raw almonds
02 -
60 grams walnuts
→ Date Layer
03 -
270 grams pitted Medjool dates
04 -
1 teaspoon vanilla extract
05 -
0.25 teaspoon fine sea salt
06 -
1 tablespoon water, as needed
→ Cinnamon Filling
07 -
3 tablespoons ground cinnamon
# Instructions:
01 -
Combine almonds and walnuts in a food processor and pulse until coarsely chopped, resembling the size of peas.
02 -
Add pitted Medjool dates, vanilla extract, and sea salt to the food processor. Process on high until mixture begins to form a cohesive dough. If the mixture is too dry, add water gradually and blend until it comes together.
03 -
Transfer half of the dough onto a sheet of parchment paper and press it into an even 0.5 cm thick layer.
04 -
Add ground cinnamon to the remaining dough in the food processor and pulse until fully incorporated.
05 -
Spread the cinnamon-enriched dough evenly over the base layer. Starting from one short edge, roll the layers tightly into a cylinder, placing the seam side down.
06 -
Wrap the roll in plastic wrap and freeze for at least 60 minutes to firm.
07 -
Cut the roll into 1.25 cm thick rounds and enjoy as desired.
# Notes:
01 -
Use soft Medjool dates for optimal texture; if dates are dry, soak in warm water for 10 minutes and pat dry before processing.