These date and pistachio rolls are a simple, nourishing sweet treat inspired by classic Middle Eastern flavors. Soft dates, nutty pistachios, and warming spices come together in a no-bake recipe that feels indulgent yet wholesome, making them perfect for everyday snacking or special occasions.

Why You’ll Love This Recipe

These rolls are quick to prepare, require only a handful of ingredients, and don’t need any baking. They are naturally sweetened, rich in fiber, and full of healthy fats. The combination of dates, pistachios, and cardamom creates a deeply satisfying flavor that works beautifully for both casual treats and festive occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

400 g Medjool dates, pitted and finely chopped
150 g raw unsalted pistachios, divided
2 tablespoons tahini, runny
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 tablespoon cocoa powder
1 small pinch of salt

Directions

Heat a dry pan over medium heat and toast the pistachios for 5–7 minutes, stirring often until lightly fragrant. Remove from the heat and let them cool.

Roughly chop 100 g of the pistachios and set aside. Place the remaining 50 g in a food processor and blend until fine crumbs form. Set aside for coating.

In the same pan, add the chopped dates and tahini. Heat gently while mashing with the back of a spoon until the mixture becomes soft and forms a smooth paste.

Remove from the heat and stir in the cardamom, cinnamon, cocoa powder, salt, and chopped pistachios until fully combined.

Transfer the mixture onto baking paper and shape it into a compact log. Sprinkle the ground pistachios onto the paper and roll the log over them to coat the outside evenly.

Place in the freezer for 30–60 minutes to firm up, then slice into even discs.

Servings and timing

This recipe makes approximately 18 rolls.

Prep time: 10 minutes
Cooking time: 10 minutes
Chilling time: 30 minutes
Total time: about 50 minutes

Variations

Swap pistachios for almonds, walnuts, or hazelnuts if desired. Add a pinch of ground cloves or nutmeg for extra warmth. For a slightly sweeter taste, mix in a small drizzle of maple syrup. You can also roll the log in desiccated coconut instead of ground pistachios.

Storage/Reheating

Store the rolls in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week. They can also be frozen for up to one month. These rolls are best enjoyed chilled and do not require reheating.

FAQs

Can I use a different type of dates?

Yes, any soft date variety works well. If using dry dates, soak them in hot water for 10 minutes and drain before using.

Are these rolls gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I make them without cocoa powder?

Yes, the cocoa powder is optional and can be left out.

What can I use instead of tahini?

You can substitute tahini with almond butter, cashew butter, or sunflower seed butter.

Do I need a food processor?

It helps for grinding pistachios, but finely chopping by hand also works.

Are these suitable for meal prep?

Yes, they store well and are great for preparing in advance.

Why is my mixture too soft?

If the mixture is warm or very soft, chill it longer before slicing.

Can I keep them at room temperature?

Yes, for a short period, but refrigeration keeps them firmer and fresher.

Can I make them nut-free?

You can replace pistachios with seeds such as sunflower or pumpkin seeds.

How thick should I slice them?

Slice into discs about 1.5 to 2 cm thick for the best texture.

Conclusion

These date and pistachio rolls are an easy, flavorful treat made with wholesome ingredients and minimal effort. Their rich taste, soft texture, and versatility make them a wonderful addition to your dessert rotation, whether for everyday snacking or special gatherings.

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