Date-Nut-Fig Rolls

There’s something about the hour between 5-6 pm that makes my stomach go nuts! And that is when I reach out for something that’s not exactly full of nutrients. Next, my mind goes on a guilt trip as a result of which I start planning my next workout strategy! 😛 Since this process has now repeated a couple times, I thought I should have some healthy snacks ready to nibble on during the hunger attack. Coconut date balls and date squares are an all time favorite but I also find the combination of dates and figs to be irresistible! These energy bites are perfect to combat late afternoon hunger or as a post-workout snack. Enjoy the pursuit of natural sweetness! 🙂



  • 30 minutes + soaking and freezing time


  • 10 rolls


  • 1/2 cup soft dates – soaked, pitted and chopped roughly
  • 1/2 cup dried figs – soaked and chopped roughly
  • 2 tbsp poppy seeds
  • 1/2 cup nuts – chopped finely (I used cashews and almonds. You could also use walnuts, pistachios, or any other nuts you like)
  • 1 tsp clarified butter / ghee


  • Soak dates and figs separate for about 30 minutes. Drain the water and chop them roughly.

  • Combine dates and figs in a food processor or mixer grinder and blend until a light tacky mass is formed. Do not over blend to form a fine paste.
  • Dry roast poppy seeds in a wok for about 1-2 minutes on medium flame. Transfer them to a big plate. Later, we will be transferring the dates and figs mixture to the same plate.

  • Next, dry roast the chopped nuts for about 2-3 minutes on medium flame and transfer them to a bowl.
  • Now heat ghee in the wok and add the dates and figs mixture. With the help of a spatula, beat the mixture and turn it around. Saute for about 3-4 minutes.
  • Next, throw in the nuts and mix until everything is well combined and saute for another 3-4 minutes. Keep beating and mixing it until one big amalgam is formed.
  • Turn the flame off and transfer the mixture to the plate of poppy seeds. Let it cool for about 5 minutes.
  • Although the mixture would still be hot, roll it into a long log and roll over the poppy seeds in the plate.
  • Wrap the log with aluminium foil and refrigerate for 2 hours.
  • Finally, unwrap the log and cut into 1/2 cm thick rolls and store in an airtight container.
  • These rolls will last about 2 weeks in the fridge, but don’t expect them to hang around that long. 🙂

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