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Date, Apricot, and Toasted Nut Roll

Date, Apricot, and Toasted Nut Roll

This no-bake fruit and nut roll combines chewy dried fruit, toasted nuts, coconut, orange zest, and warm spice into a sliceable dessert or energy snack. A brief toasting step deepens the flavor, while chilling helps the roll set into neat rounds.

Prep: 20 min · Cook: 8 min · Total: 28 min · Serves: 8

Ingredients

  • 50 g walnut halves
  • 80 g dried apricots (chopped)
  • 200 g pitted medjool dates (roughly chopped)
  • 1 tbsp fresh orange juice
  • 1 tsp orange zest (finely grated)
  • 20 g unsweetened shredded coconut
  • 100 g dried figs (stems removed and chopped)
  • 0.5 tsp ground cinnamon
  • 70 g raw almonds
  • 0.25 tsp fine sea salt
  • 1 tbsp honey
  • 1 tbsp chia seeds
  • 40 g shelled pistachios

Instructions

  1. Line a rimmed 13-by-18-inch baking sheet with parchment paper, then clear a 12-inch section of counter space for rolling the fruit mixture later.
  2. Spread the 70 g raw almonds, 50 g walnut halves, and 40 g shelled pistachios in an even layer on the prepared baking sheet, and toast them in a 350°F (175°C) oven for 7-8 minutes until they smell nutty and the almonds are lightly golden at the edges.
  3. Transfer the hot nuts to a cutting board and let them cool for 5 minutes, then chop them with a chef's knife into pea-size pieces so the finished roll slices cleanly.
  4. Place the 200 g roughly chopped pitted Medjool dates, 100 g chopped dried figs, and 80 g chopped dried apricots in the bowl of a food processor fitted with the metal blade.
  5. Pulse the dried fruit in 1-second bursts for 30-45 seconds, scraping the bowl once with a silicone spatula, until the fruit forms a sticky, coarse paste with a few small pieces still visible.
  6. Add the 1 tbsp honey, 1 tbsp fresh orange juice, 1 tsp finely grated orange zest, 0.5 tsp ground cinnamon, and 0.25 tsp fine sea salt to the food processor, then process on low for 15-20 seconds until the mixture looks glossy and holds together when pressed.
  7. Scrape the fruit paste into a large mixing bowl, add the chopped toasted nuts, 20 g unsweetened shredded coconut, and 1 tbsp chia seeds, and fold firmly with a silicone spatula for 1-2 minutes until the nuts and seeds are evenly distributed.
  8. Lay a 16-inch piece of parchment paper on the counter, transfer the mixture to the center, and use lightly damp hands to press it into a compact 9-inch log about 2 inches in diameter with no large cracks.
  9. Roll the log tightly in the parchment paper, twist the ends closed, and press the wrapped log gently against the counter for 30 seconds to make the shape even and firm.
  10. Refrigerate the wrapped roll on a flat plate for at least 1 hour, or until it feels firm when pressed and can be sliced without sticking excessively to the knife.
  11. Unwrap the chilled roll, place it on a cutting board, and slice it with a sharp chef's knife into 8 equal rounds, wiping the knife between cuts if the fruit mixture clings to the blade.
  12. Serve the slices chilled or at room temperature, and store any remaining pieces in an airtight container in the refrigerator for up to 1 week.

Nutrition (per serving)

  • Calories: 277
  • Protein: 4 g
  • Fat: 13 g
  • Carbohydrates: 38 g
  • Fiber: 7 g
  • Sugar: 31 g
  • Sodium: 75 mg

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