Apricot & Date Roll Loaf
Packed with the rich sweetness and delightful texture of dried fruits, this date and apricot loaf makes for the perfect companion to your morning coffee, or add it to a cheese platter for some nutty, fruity goodness.
Recipe developed by Mel, Thrive Wholesome Nutrition.
Ingredients
- 10 Dates, pitted
- 10 Natural Dried Apricots
- ¼ Cup Hazelnut Butter
- 2 Tsp Rich Glen Lemon Lime Agrumato Olive Oil
- ¼ Cup Pepita Seeds,
- ¼ Cup Sunflower Seeds
- ½ Cup Slivered Almonds
- ¼ Cup Hazelnuts, roughly chopped
- ½ Cup Pistachios, roughly chopped
- ¼ Cup Hemp Seeds
- Desiccated Coconut, for rolling
Directions
- To a food processor, add the dates, apricots, nut butter, and Rich Glen Lemon Lime Agrumato Oil, and blend until well combined.
- Heat a large pan and add all the seeds & nuts and toast until lightly golden. It only takes a few minutes, so be careful to watch them.
- Let the nuts & seeds cool slightly, then add the date and apricot mixture and fold through until all the mixture and seeds have come together in a sticky clump.
- Place onto some baking paper and roll/shape into a long log.
- Coat in desiccated coconut, then roll in baking paper and place in the fridge to harden for about 45 minutes.
- Once hard, cut into rounds and serve and enjoy.
*The rounds can be kept in an airtight container in the fridge for up to 4-5 days.
