Sweet + Salty + Crunchy - Packed with Protein + Fiber
My Version:
Ingredients
instructions
Add the dates and almond/peanut butter to a food processor and blend until very smooth.
Add the pistachios and salad crunch and pulse a few times until blended
Roll out into a log shape on a large piece of parchment paper then sprinkle the paper with some more sesame and hemp seeds and roll again to cover. Wrap in the paper and put in the fridge to set for at least an hour
Cut into thick discs before serving
Original Version:
Ingredients
12 large medjool dates
1/2 cup peanut or almond butter
1 cup almonds, chopped
1/2 cup pistachios, chopped
1/4 cup of each of the following:
Sunflower, sesame, pumpkin and shelled hemp seeds
1/2 tsp sea salt
instructions
Add the dates and almond/peanut butter to a food processor and blend until very smooth.
Add the nuts and seeds to a pan and heat gently for 5-10 mins until lightly toasted. Add in the date mixture with the salt and mix thoroughly
Roll out into a log shape on a large piece of parchment paper then sprinkle the paper with some more sesame and hemp seeds and roll again to cover. Wrap in the paper and put in the fridge to set for at least an hour
Cut into thick discs before serving
notes
Thanks to and adapted from helens-vegan-kitchen for the recipe and to Nola for first making it!
Date-Nut-Seed-Log
Sweet + Salty + Crunchy - Packed with Protein + Fiber
My Version:
Ingredients
12 large medjool dates
1/2 cup peanut or almond butter
1 3/4 cup Jen’s Salad Crunchies mix (checkout the recipe linked in my bio)
1/2 cup pistachios
instructions
Add the dates and almond/peanut butter to a food processor and blend until very smooth.
Add the pistachios and salad crunch and pulse a few times until blended
Roll out into a log shape on a large piece of parchment paper then sprinkle the paper with some more sesame and hemp seeds and roll again to cover. Wrap in the paper and put in the fridge to set for at least an hour
Cut into thick discs before serving
Original Version:
Ingredients
12 large medjool dates
1/2 cup peanut or almond butter
1 cup almonds, chopped
1/2 cup pistachios, chopped
1/4 cup of each of the following:
Sunflower, sesame, pumpkin and shelled hemp seeds
1/2 tsp sea salt
instructions
Add the dates and almond/peanut butter to a food processor and blend until very smooth.
Add the nuts and seeds to a pan and heat gently for 5-10 mins until lightly toasted. Add in the date mixture with the salt and mix thoroughly
Roll out into a log shape on a large piece of parchment paper then sprinkle the paper with some more sesame and hemp seeds and roll again to cover. Wrap in the paper and put in the fridge to set for at least an hour
Cut into thick discs before serving
notes
Makes 26 discs
Thanks to and adapted from helens-vegan-kitchen for the recipe and to Nola for first making it!