Preparation and Cooking Time: 45 min.
500 grams Pitted Medjool Dates
50 grams Cashew Chopped
50 grams Almond Chopped
25 grams Pistachio Chopped
50 grams Desiccated Coconut + 1 tbsp
1 tbsp White Poppy Seeds (Khas Khas)
1 tbsp Coconut Oil
1 tbsp Vanilla Extract
Dry roast all the nuts on medium heat until lightly toasted, once done, keep aside.
Roughly chop the dates, heat the oil on a low flame, then add the dates and cook for 5-8 minutes until soft.
Now add the nuts, desiccated coconut and poppy seeds, mix well, cook for a further minute, remove from heat, and let the mixture cool for 2-3 minutes.
Spread the mixture onto sheets of parchment paper and shape it into a 3-4cm thick roll log.
Then, sprinkle some desiccated coconut onto the parchment paper and roll the paper into a log shape.
Wrap the roll with the parchment paper and place it in the fridge for 3-4 hours until firm.
After chilling, remove the parchment paper and cut it into individual discs about ¼ inch thick.
Serve cold and store in an airtight container keeping them in the fridge. Consume within a month.