Coconut Cashew Date Rolls

I stumbled upon these coconut cashew date rolls by accident when I was cleaning out my pantry one Sunday morning and found half a bag of shredded coconut and a lonely jar of roasted cashews. I remembered a café treat I had once that combined both and figured I’d give it a try with the dates I always keep on hand for smoothies.

I blended it all together and rolled them up and the first bite took me straight to that café memory with a chewy nutty and sweet mix that was somehow comforting and energizing at once. Since then I’ve been making them as a midday pick-me-up or a sweet finish to light dinners and they never last long!

Ingredients

• Here’s what I use for this recipe. You can adjust the texture and sweetness depending on your preference!
• Medjool dates – They add natural caramel-like sweetness and act as the sticky base that holds everything together.
• Roasted cashews – These offer a buttery flavor and slight crunch that contrasts beautifully with the dates.
• Shredded coconut – Adds texture and a tropical aroma and makes the rolls visually appealing and fun to eat.

Tools You’ll Need

• Food processor – This does the heavy lifting to blend the dates and nuts into a soft dough-like texture.
• Spatula – Helps scrape the mixture out of the processor and shape it neatly.
• Measuring cups – Ensures you get the right balance of dates and cashews.
• Baking tray or plate – For placing the rolled balls while coating them in coconut.
• Parchment paper – Optional but makes cleanup super easy when rolling in coconut.
• Airtight container – Keeps the rolls fresh in the fridge or freezer.

Instructions

Step 1

I start by removing the pits from the dates and giving them a quick check to make sure they’re soft. If not I soak them in warm water for 10 minutes to help them blend smoothly.

Step 2

Next I add the pitted dates and roasted cashews to a food processor and pulse until the mixture starts to clump together. It should feel soft and slightly sticky.

Step 3

I scoop out spoonfuls of the mixture and roll them between my palms to form small balls. I try to keep them uniform in size so they chill evenly.

Step 4

I spread the shredded coconut on a plate and roll each ball in it until fully coated. If you want extra coconut you can press more into the surface by hand.

Step 5

Once all the date rolls are coated I arrange them on a parchment-lined plate and chill them in the fridge for at least 30 minutes so they firm up.

Step 6

After they’re set I transfer them to an airtight container and store in the fridge for up to a week or freeze for longer shelf life.

Tips

You can toast the coconut lightly before rolling for a nutty edge or use unsweetened coconut if you prefer to cut down on the sugar. I’ve also tried mixing in a splash of vanilla or a pinch of sea salt for added depth. And if you’re feeling adventurous a hidden raisin or piece of dried cherry inside each ball is a fun surprise!

Ways to Serve

These coconut cashew date rolls are perfect with a cup of herbal tea or as a clean treat after yoga. I love serving them on dessert platters alongside dark chocolate squares or chopped fruit for a wholesome sweet spread. They also make lovely edible gifts when packed into a cute box!

Frequently Asked Questions

Are coconut cashew date rolls healthy?

Yes coconut cashew date rolls are naturally sweetened and packed with fiber and healthy fats making them a nutritious and satisfying snack.

Can I use raw cashews instead of roasted?

Absolutely! Raw cashews give a creamier flavor while roasted ones add more depth—just go with what you have or like best.

Do they need to be refrigerated?

Yes I recommend keeping them in the fridge to stay fresh and firm especially if your home is warm.

Can I use sweetened coconut?

You can but I usually go with unsweetened coconut to keep the treat more balanced and less sugary overall.

See You in the Kitchen

I hope you give these coconut cashew date rolls a try! They’re one of my favorite treats to prep ahead and enjoy all week long. Share your twist on them or tag me with your batch I’d love to see how you make them your own.

Happy Cooking!

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