I often get intense sugar cravings after a workout. Sometimes, I just want something sweet, and all too often, I reach for less-than-healthy snacks. To satisfy my cravings in a healthier way, I created this Date and Nut Salami Log! Made with naturally sweet Medjool dates and nutrient-rich nuts, this delicious, no-refined-sugar treat is the perfect healthy post-workout snack. The combination of natural carbohydrates, protein, and healthy fats makes it a satisfying snack to enjoy when you’re craving something sweet!

Chewy, dense, rich, and decadent—these are the words I would use to describe this delightful fruit and nut dessert. Made with sweet Medjool dates and toasted walnuts, this Date and Nut Salami Log boasts a deep caramel flavor, a satisfying nutty crunch, and a delicate sprinkle of poppy seeds. Naturally sweet and made with no added refined sugar, this wholesome treat is perfect for satisfying your sweet cravings and helping keep you satisfied for longer. Irresistibly delicious, it’s a recipe I’m so excited to share with you!

Hadia’s Tips for Making the Perfect Date and Nut Salami Log

• A healthier sweet treat: This date and nut salami log is perfect for anyone looking for a naturally sweet dessert without added refined sugar.

• A lovely homemade edible gift: Wrapped beautifully, this date and nut log makes a thoughtful homemade gift for family and friends, especially during the holidays or special occasions.

• Enjoy it for breakfast or as a snack: Serve a slice for breakfast, as you would an energy bar, or enjoy it as a satisfying afternoon snack. It’s perfect for keeping in the fridge whenever sweet cravings strike.

• Choose soft, moist dates: Use fleshy, soft dates such as Medjool, Omani, or Khudri dates. Avoid dry dates, as they can be difficult to transform into a smooth, pliable paste. I personally recommend Medjool dates for their softness, rich caramel-like flavor, and natural sweetness.

• Skip the food processor if you prefer: You can use a food processor to break down the dates, but since Medjool dates are naturally soft, you can easily chop them into thin strips using a serrated knife. That’s exactly what I did!

• Use good-quality ghee:  Good-quality ghee adds a wonderful richness to this date and nut salami. For a vegan alternative, simply substitute coconut oil.

• Toast your own nuts for the best flavor: Choose raw walnut halves and raw shelled pistachios rather than pre-roasted nuts, which may have lost some of their freshness. Toast the walnuts and pistachios in a skillet with ghee or coconut oil until fragrant and lightly golden. Toasting the nuts brings out their earthy flavor and gives this date log a delicious crunch.

• Add aromatic spices: Mastic gum adds a distinctive, delicate aroma to this Middle Eastern date dessert. You can also use cinnamon or cardamom to enhance its flavor. I love combining mastic gum and cardamom for an especially fragrant date and nut salami.

• Plan ahead for chilling time: This easy date salami recipe requires just six ingredients and about 20 minutes of active preparation, followed by at least six hours of chilling time. For the best texture and easier slicing, I recommend chilling it overnight.

• Serve it like an energy bar: Slice the chilled date and nut log into rounds and serve it for breakfast, pack it as a snack, or enjoy a slice with your favorite cup of coffee or tea.

How to Serve the Date and Nut Salami Log

Serve this Date and Nut Salami Log chilled, straight from the fridge, as it tends to soften at room temperature. Simply cut off as many slices as you need, then wrap the remaining log tightly in cling film and return it to the refrigerator.

I love having this fruity date and nut log on hand for those moments when I crave a little something sweet with my coffee but don’t have time to prepare a dessert from scratch. It makes a wonderful last-minute treat to share with family and friends!

This date and nut salami is also perfect for making ahead when entertaining a crowd. Prepare it the day before, let it chill overnight, and you’ll have a delicious, naturally sweet treat ready to slice and serve whenever you need it.

How to Make Date and Nut Salami

1. Prepare the dates. Pull the dates open and remove the pits by hand. Use a paring knife to cut the dates lengthwise into thin strips. Then gently work the strips together with your hands. You’ll notice that the dates begin to stick together, forming a soft, pliable paste. This is exactly the texture we want!

2. Toast the walnuts. Roughly chop the walnuts using a chef’s knife. In a wide skillet over medium-low heat, melt 1 tablespoon of ghee. Add the chopped walnuts and stir frequently for about 3–4 minutes, until they turn lightly golden and release their lovely nutty aroma. Be careful not to overtoast them; you don’t want your walnuts to burn! Using a slotted spoon, transfer the toasted walnuts to a paper towel-lined plate and allow them to cool completely.

3. Toast the pistachios. Roughly chop the pistachios and toast them in the same skillet, following the same method you used for the walnuts. Once fragrant, remove them with a slotted spoon and transfer them to another paper towel-lined plate. Allow them to cool completely.

4. Cook the date paste. Melt the remaining tablespoon of ghee in the same skillet. Add the date paste and cook over medium-low heat for 5–7 minutes, stirring continuously. The mixture will gradually soften and become easier to work with. Add the toasted walnuts and half of the pistachios, stirring well to combine the nuts with the date paste. Remove the skillet from the heat and let the mixture cool slightly until it is comfortable enough to handle, but don’t let it cool completely, as it will be easier to shape while still warm.

5. Shape the date and nut salami log. Spread a large sheet of parchment paper on your countertop. Scatter the remaining pistachios and poppy seeds over the paper. Place the warm date mixture on top and use your hands to shape it into a log. Gently roll it back and forth so the pistachios and poppy seeds adhere to the surface. Wrap the log tightly in the parchment paper, smoothing it as you go to create an even shape. Twist both ends securely.

6. Chill, slice, and serve. Refrigerate the Date and Nut Salami Log for at least 6 hours, preferably overnight, until firm enough to slice neatly. Unwrap the chilled log and cut it into slices using a sharp chef’s knife. Serve straight from the fridge for the best texture. Wrap any remaining date salami tightly in cling film and store it in the refrigerator for a delicious sweet treat whenever cravings strike!

Health Benefits of Dates

Dates are among the earliest crops cultivated by humans and are often referred to as nature’s candy because of their naturally sweet, caramel-like flavor. But there’s more to these delicious fruits than their sweetness! Dates are nutrient-dense and offer several nutritional benefits.

Grown primarily in hot, dry regions of the Middle East and North Africa, dates are a wonderful source of natural sugars, including glucose, fructose, and sucrose, which give them their characteristic sweetness. They also provide essential minerals, fiber, and beneficial antioxidants that help protect the body against oxidative stress.

Including dates in your diet can be a delicious way to enjoy these nutrients as part of a balanced eating pattern. Their fiber content supports digestive health, while their antioxidants may help protect cells from damage. Research also suggests that dates may have potential benefits for cardiovascular health and other aspects of overall well-being, although more research is needed to fully understand their effects.

Whether enjoyed on their own, blended into smoothies, or used to naturally sweeten desserts like this Date and Nut Salami Log, dates are a delicious and versatile ingredient that brings both sweetness and nutritional value to your kitchen.

Craving More Date Recipes? 8 Delicious Middle Eastern Sweets and Easy Date Recipes to Try

• Date Maamoul:  
• Tamara Ghraybeh
• Iraqi Kleicha
• Date Walnut Bread
• Banana Date Bread with Tahini and Carob molasses
• To Die for Date and Goat Cheese Salad
• Couscous Salad with Roasted Sweet Potatoes and Fried Dates
• Banana and Date Smoothie
• Maamoul Mad Bil Tamer, Date Bars

Let’s Stay in Touch!

Date and Nut Salami

No ratings yet

Prep: 30 minutes minutes

Cook: 0 minutes minutes

Servings 30 slices

Course

Appetizer

---

Breakfast

---

Dessert

Cuisine

#Middle Eastern

---

Mediterranean

Print Pin Review

Description

This Date and Nut Salami Log contains no added refined sugar made with no added refined sugar and is packed with wholesome nuts and aromatic spices. It’s guilt-free indulgence at its best! Now that I’ve finally perfected this date log recipe, feel free to play around with the ingredients and make it your own. Toss some chopped pecans, cashews, or almonds into the mixture for extra crunch. You can also add raisins or dried cranberries for a fruity twist. When it comes to customizing this delicious date and nut salami, the sky's the limit! Have fun experimenting and create your own favorite combination.

Equipment

• Skillet

Ingredients

 

1x2x3x

• ▢ 1 kg 2 lb 4 oz Medjool dates, pitted
• ▢ 2 tablespoons ghee or coconut oil for a vegan alternative
• ▢ 100 g 3.5 oz or 1 cup walnuts
• ▢ 100 g 3.5 oz or 1 cup raw, shelled pistachios
• ▢ 3 tablespoons poppy seeds
• ▢ ½ teaspoon crushed mastic gum optional, or a pinch of ground cinnamon
• ▢ ½ teaspoon ground cardamom

Instructions

 

• Pit and prep the dates: Pull open the dates and remove the pits by hand. Use a paring knife to slice the dates lengthwise into very narrow strips. Mash and mix them thoroughly with your hands until the strips stick together and form a smooth, pliable dough.
• Chop the walnuts: Roughly chop the walnuts using a chef's knife or a large sharp knife.
• Toast the walnuts: Melt 1 tablespoon of ghee in a wide skillet over medium-low heat. Add the chopped walnuts and stir frequently to avoid burning. After 3 to 4 minutes, the nuts will develop a beautiful nutty aroma and a rich golden color. Keep a close eye on the skillet so they do not burn. Using a slotted spoon, transfer the toasted walnuts to a paper-towel-lined plate to cool completely.

  Toast the pistachios: Roughly chop the pistachios and toast them in the skillet using the same method. Transfer them to a separate paper-towel-lined plate with a slotted spoon and let them cool completely.
• Cook the date paste: Melt the remaining tablespoon of ghee in the same wide skillet. Add the date paste and cook over medium-low heat for 5 to 7 minutes, stirring constantly until the mixture warms through and gradually softens.

  Combine with nuts: Add the toasted walnuts and half of the pistachios to the skillet. Stir thoroughly to evenly integrate the nuts into the warm date paste.
• Let the mixture cool slightly: Remove the skillet from the heat and set it aside until the mixture is cool enough to handle comfortably. Don’t let it cool completely, though, as it needs to remain warm and pliable to shape the Date and Nut Salami Log easily.
• Prepare the rolling surface: Spread a large sheet of parchment paper on your counter. Evenly scatter the remaining pistachios and the poppy seeds across the paper.
• Shape and roll the log: Place the warm date mixture onto the prepared parchment paper. Using your hands, press and roll the mixture back and forth to shape it into a uniform log, ensuring the poppy seeds and pistachios adhere to the outside. Roll the log tightly inside the parchment paper, smoothing out the shape as you roll.

  Chill and set: Twist the ends of the parchment paper tightly to seal it. Transfer the log to the refrigerator and chill for at least 6 hours, or preferably overnight, until firm.
• Slice and store: Slice the log into rounds using a sharp serrated knife. Wrap any remaining date salami tightly in plastic wrap (cling film) and store it in the refrigerator.

  Serve: The next time your sweet cravings hit, simply grab a slice straight from the fridge for a delicious, healthy snack. Enjoy!

Video

Keyword dates, nuts

Tried this recipe?Let us know how it was!