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Healthy Filled Date Log (Nut & Chocolate Sesame Date Roll)

Date Roll, Energy Snack, Gluten-Free Treats, Pistachio & Chocolate

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Healthy Filled Date Log (Nut & Chocolate Sesame Date Roll)

Date Roll, Energy Snack, Gluten-Free Treats, Pistachio & Chocolate

PREP time 15 min
Chilling/Freeze Time 2 hours
TOTAL time 2 hours 15 minutes
Yield 1 Log (10–12 Slices)
Difficulty Zero Effort (No Bake)

Ingredients

  • Base Dough: 2 generous tbsp smooth date paste (spread)

  • Nuts & Binding: ½ cup finely ground walnuts & ½ cup finely ground pistachios

  • Flavor & Texture: ½ cup unsweetened shredded coconut

  • Coating: White sesame seeds (for generous crust coating)

  • Chocolate Filling Trough: 100g dark or milk chocolate, melted with 2-3 tbsp
    milk (dairy, almond, or coconut milk)

  • Garnish & Drizzle: 1-2 tbsp pistachio paste or natural peanut butter (feathered with a toothpick)

Method

  1. 01

    Mix Dough: In a mixing bowl, combine date paste, ground walnuts, ground pistachios, and shredded coconut. Knead until a uniform, dense dough forms.
  2. 02

    Shape & Coat: Place the dough on parchment paper or plastic wrap. Roll into a smooth log/cylinder. Coat generously on all sides with white sesame seeds, pressing lightly so they stick.
  3. 03

    Initial Chill: Refrigerate for 15-20 minutes until firm enough to hold structure.
  4. 04

    Create Center Channel: Using a chopstick or metal skewer pressed horizontally along the top center, form a deep trench/groove along the length of the log.
  5. 05

    Fill & Swirl: Melt chocolate with milk of choice until glossy. Pour chocolate into the center trench. Drizzle pistachio paste or peanut butter on top and swirl gently with a toothpick.
  6. 06

    Freeze & Slice: Freeze for 2 hours until fully set. Slice neatly into round pinwheels and serve.

Step by step

Clear process images displayed in the same order as the method.

In a mixing bowl, combine date paste, ground walnuts, ground pistachios, and shredded coconut. Knead until a uniform, dense dough forms. 1
Mix Dough:

In a mixing bowl, combine date paste, ground walnuts, ground pistachios, and shredded coconut. Knead until a uniform, dense dough forms.

Place the dough on parchment paper or plastic wrap. Roll into a smooth log/cylinder. Coat generously on all sides with white sesame seeds, pressing lightly so they stick. 2
Shape & Coat:

Place the dough on parchment paper or plastic wrap. Roll into a smooth log/cylinder. Coat generously on all sides with white sesame seeds, pressing lightly so they stick.

Using a chopstick or metal skewer pressed horizontally along the top center, form a deep trench/groove along the length of the log. 3
Create Center Channel:

Using a chopstick or metal skewer pressed horizontally along the top center, form a deep trench/groove along the length of the log.

Melt chocolate with milk of choice until glossy. Pour chocolate into the center trench. Drizzle pistachio paste or peanut butter on top and swirl gently with a toothpick. 4
Fill & Swirl:

Melt chocolate with milk of choice until glossy. Pour chocolate into the center trench. Drizzle pistachio paste or peanut butter on top and swirl gently with a toothpick.

Freeze for 2 hours until fully set. Slice neatly into round pinwheels and serve. 5
Freeze & Slice:

Freeze for 2 hours until fully set. Slice neatly into round pinwheels and serve.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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