Almond Date Roll
Almond Date Rolls are really easy to make. I can’t really call this a recipe it’s so easy! I first came across these rolls in the supermarket where I saw it and decided to try it out. After one taste I liked it immediately. Whenever I make a cheese platter I always add an almond date roll which can be sliced and you can either eat it as is or top it with some cheese. I love to pair it with some blue cheese. Once you’ve made it yourself you won’t be buying it at the store anymore. At least I’m not.
How to make an almond date roll
Like I said, it’s really easy to make this roll.
First of you’ll need some almonds and a few dates. If you can find Medjool dates I would recommend you use those. They’re larger and softer and make it easy to blend. I always only use Medjool dates when making an Almond Date Roll. If you want you can lightly toast the almonds in a dry pan. It’ll bring out some extra flavor, however, it’s not necessary. I don’t always roast the almonds. It works either way. Instead of using whole almonds, you can also substitute with almond meal/almond flour, however, I prefer the chunky bits of almonds in my rolls so I always use whole almonds.
Add the almonds and dates to a blender and mix until combined.
Put the almond and date mixture on a piece of clingfilm, wrap it and roll it into a log shaped roll. Wrap the clingfilm tightly around the roll and put the almond date roll into the fridge for at least 24 hours. Once the roll is firm, take it out of the fridge an cut it into slices. Top slices with a piece of cheese. Add these slices to your cheese board or charcuterie board as an extra treat.
| Prep Time | 5 minutes |
| Passive Time | 30 minutes |
| Servings |
roll |
- 9 pieces medjool dates (pits removed) 160 gram
- 1/3 cup blanched almonds 40 gram
Ingredients
| |
- Add the dates and almonds to a food processor and mix until combined.
- Once the mixture starts to form a ball, transfer it to a piece of clingfilm, wrap and roll it into a log shape.
- Once you have a roll, wrap it tightly in clingfilm and put into the fridge to firm for at least 24 hours.
- Cut into slices and serve.
- I use Medjool dates but other dates can be used as well, just make sure the dates aren't too dry.
- For an extra toasty flavor, toast the almonds lightly in a dry pan. Once lightly toasted, let the almonds cool. Once cooled they can be added to the food processor to blend with the dates.
- The blanched almonds can be substituted with almond meal/almond flour. You will miss out on some chunks, the roll will be more smooth.
- The almond date roll combines well with cheese, add the slices to your cheese platter or charcuterie board.