Coconut White Chocolate Date Rolls
If you liked my the last Eid recipe when I made White Chocolate Date Rolls, let me introduce my new Eid Special. It's no-bake, super delicious and very easy to make! I'm calling here all fans of coconut, dates and white chocolate.
When it comes to Eid, I want to always bring something special to the table every year. Making homemade sweets and treats for Eid is a tradition, we simply cannot celebrate without them. Dates are my favorite ingredient and I like to incorporate them into my recipes.
Besides, the classic recipe, this date rolls recipe is special about the method of creating a hollow in the center and filling it with chocolate.
RECIPE INGREDIENTS
TO MAKE THIS DATE YOU NEED THESE INGREDIENTS
- Medjoul Dates or ready-made date paste
- Biscuits
- Sesame Seeds
- White Chocolate
- Coconut
- Ground Cinnamon (optional)
- Ground Cardamon (optional)
- Sweet Condensed Milk
EQUIPMENT REQUIRED FOR MAKING DATE ROLLS
- Food proccesor
- Wooden Spoon
- Piping bags
iNSTRUCTIONS
1. Crush biscuits finely in a food processor and transfer them into a large bowl. Mix them with coconut and sweet condensed milk. Once everything is well incorporated you will get smooth biscuit dough. Cover with a cloth and set aside in the fridge for at least 15 minutes.
2. Wash dates and dry them with a kitchen towel. Remove pits and put them into a food processor, and add desired spices (cinnamon and cardamom is optional) and blend into thick smooth date paste.
3. Roast sesame seeds first. Heat a large skillet on medium heat. Add some sesame seeds to a dry pan and roast for about 7 minutes until they pop and become fragrant. Stir all the time. Allow to cool down.
4. Now it is time to shape! Grease your hands with a bit of sunflower oil, so date paste won’t stick on your hands during shaping. Divide date paste into 3 parts and shape each part into a long roll, around 5-7 cm in diameter. Coat each roll with sesame seeds.
5. Roll out biscuit dough on a flat surface and divide it into 3 parts, and place a date roll on each part. Roll over the date rolls into biscuit dough, and close the ends.
6. Then place a wooden spoon just right on top of the rolls, and press gently to create a hollow in the center.
7. Brush rolls with condensed milk and coat with shredded coconut. Fill your piping bag with melted white. Then pipe white chocolate in the center of the roll and flatten with spoon if necessary. Refrigerate and serve chilled.
How To Serve
Cut into small rectangular pieces and serve these delicious date chocolate rolls in mini paper cupcake cups. Store in the fridge for up to 2 weeks.
Do You Like More Eid Dessert Recipes? Check Also These!
- 150 g coconut
- 100 mg sweet condensed milk
- 100 g bisciuts
- 100 g medjoul dates
- 2 tbsp seseame seeds
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Cardamon
Crush biscuits finely in a food processor and transfer them into a large bowl. Mix them with coconut and sweet condensed milk. Once everything is well incorporated you will get smooth biscuit dough. Cover with a cloth and set aside in the fridge for at least 15 minutes.
Wash dates and dry them with a kitchen towel. Remove pits and put them into a food processor, and add desired spices (cinnamon and cardamom is optional) and blend into thick smooth date paste.
Roast sesame seeds first. Heat a large skillet on medium heat. Add some sesame seeds to a dry pan and roast for about 7 minutes until they pop and become fragrant. Stir all the time. Allow to cool down.
Now it is time to shape! Grease your hands with a bit of sunflower oil, so date paste won’t stick on your hands during shaping. Divide date paste into 3 parts and shape each part into a long roll, around 5-7 cm in diameter. Coat each roll with sesame seeds.
Roll out biscuit dough on a flat surface and divide it into 3 parts, and place a date roll on each part. Roll over the date roll into biscuit dough, and close the ends.
Then place a wooden spoon just right on top of the roll, and press gently to create a hollow in the centre.
Brush rolls with condensed milk and coat with shredded coconut. Fill your piping bag with melted white. Then pipe white chocolate in the center of the roll and flatten with spoon if necessary. Refrigerate and serve chilled.