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- 1 cup nut butter (almond, peanut, cashew or mixed nuts) – divided into 2 halves\u00a0<\/li>\n
- 5 pitted dates<\/li>\n
- 1\/2 cup hot water<\/li>\n
- 1 tbsp honey<\/li>\n
- 15g goji berries<\/li>\n
- 50g chocolate chips<\/li>\n
- 2 tbsp Japanese toasted black sesame – divided into 2 halves\u00a0<\/li>\n
- 50g coconut chips – divided into 2 halves<\/li>\n
- 10g freeze dried strawberries – divided into 2 halves\u00a0<\/li>\n
- Sea salt\u00a0<\/li>\n<\/ul>\n
Method<\/strong><\/p>\n
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- Heat a frying pan on medium heat. Toast coconut chips till they turn a light brown. Set aside.\u00a0Soak pitted dates in the hot water.\u00a0<\/li>\n
- Place half of the nut butter in a smoothie blender, softened dates, honey and 1 tablespoon of the soaking water. Pulse till blended. 1 more tablespoon water may be added to keep the mixture moving.\u00a0<\/li>\n
- Add the rest of the nut butter, goji berries, half of the sesame seeds, chocolate chips, half of the freeze-dried strawberries and half of the coconut chips. Pulse till just blended. Mixture may need a few hand kneading to combine all ingredients. Set aside.\u00a0<\/li>\n
- On a large tray, combine remaining sesame seeds, coconut chips. freeze dried strawberries and a pinch of salt. Spread out mixture evenly.<\/li>\n
- Put on a pair of gloves. Roll nut butter mixture into a 5cm roulade. Coat roulade with the seed\/choc\/strawberry mixture until well covered. Place roulade onto a large cling wrap and roll tight, twisting the ends to tighten, resembling a salami roll.\u00a0<\/li>\n
- Chill roulade in the refrigerator for at least 4 hours or till firm. Once firmed, cut to desired slices. Keep roulade in an airtight container in the refrigerator for up to 2 weeks.<\/li>\n<\/ol>\n\n \n
![\"Recipe](\"https:\/\/www.hawthornegarage.com.au\/wp-content\/uploads\/2020\/06\/recipe-nut-date-energy-roulade02-974x1024.jpg\")
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