I often get a major case of sweet cravings after a workout. Sometimes I just want something sweet, and too often I reach for snacks that are less than healthy. To fix this problem, I created this “Date and Nut Salami Log”. It is a nourishing treat, perfect snack where the protein and fat actually raise your energy level.

Date and Nut Salami

Will soon post a step-by-step video to make the process more comprehensive and to show you exactly how to get the perfect Date and Nut Salami.

Chewy, dense, rich and decadent is how I describe this fruit and nut dessert, made with Medjool dates and walnuts that lend a deep caramel flavor and toasty crunch enveloped with a nice hint of poppy seeds. “The Date and Nut Salami Log” is healthy with no added refined sugar and will keep you fueled for long and will help keep cravings at bay — it is irresistibly delicious, I am so excited to share it with you!

Tips and Tricks:

• A great recipe for those who are healthy conscious and prefer to stay away from refined sugar.
• It makes a great homemade edible gift for people you care about.
• This date log makes a wonderful snack or breakfast. It also keeps beautifully in the fridge for long.
•  Use fleshy, soft and moist dates like Omani, Khudri or Medjool dates, and avoid any dry type, believe me you will have such a hard time transforming dry dates to a paste, I recommend Medjool dates.
• You can use a food processor to grind the dates but since Medjool dates are soft they can easily be chopped by a serrated knife. That’s what I did.
• Use the most delicious ghee you can find; you can use coconut oil to keep it vegan.
• Buy raw walnut halves and pistachios for this date log; pre-roasted nuts often go stale at the store. Toast the raw walnuts and pistachios in a large skillet with some ghee or coconut oil (for a vegan option); toasting the walnuts with ghee brings out their earthy flavor and lend them a crunchier texture.
• Adding mastic will enhance the flavor notes of the fruit roll, or you can even add cinnamon and cardamom powder. We went with both mastic and cardamom powder.
• Six ingredients, 20 minutes of work and — this is the hardest part — a minimum six-hour chill is what you need to make this date salami recipe.
• Serve it for breakfast just like energy bars.

Why you should make this “Date and Nuts Salami”?

• Delicious: This fruity nut roll is pretty as it is delicious, and has a rich date flavor and texture., and will satisfy your sweet craves.
• Naturally sweet: It has a caramel-like flavor that isn’t too detectable and it’s a bit chewy and scented with cardamom and mastic gum.
• Nutritious: dates are wholesome, they are a source of bone-friendly minerals including phosphorus, calcium and magnesium. In addition to their vitamin and mineral content, they are rich in health-protective antioxidants. and this date and nut log is definitely better than some energy bars that are packed with refined sugar and artificial flavors.

How to serve the fruity and Nut Log?

Serve it cold straight from the fridge, it gets soft at room temperature. Cut the desired slices, and wrap the rest tightly in cling film and refrigerate, there is always a welcomed opportunity for a slice of this “Date and Nut Salami” whenever you need a lastminute treat to enjoy with a cup of coffee and don’t have time to rush around and make something. This is also perfect to make ahead when entertaining a crowd.

How to make the Date and Nut Salami?

• Pull open the dates and release the pits by hand. Use a paring knife to cut the dates lengthwise into strips. Make them as narrow as possible. Then try to mix them with your hands, and you will notice the date strips will stick together, which is exactly what we want here, until it forms a pliable paste.
• Roughly chop the walnuts using a serrated knife. In a wide skillet over medium low heat, add 1 tablespoon of ghee and once the ghee has melted completely, add the chopped walnuts, and stir frequently to avoid burning them, when the nuts have picked up a golden color, which will take about 3-4 minutes, they’ll be perfectly toasted with that beautiful nutty scent. Be careful not to take them too far — you don’t want to accidentally burn your nuts. Using a slotted spoon, transfer the walnuts to a plate lined with a paper towel and allow them to cool down completely.
• Roughly chop the pistachios and toast them the same way you toasted the walnuts, remove with a slotted spoon and transfer to another plate lined with kitchen paper towels to leave them to cool down completely.
• Melt the remaining tablespoon of ghee in the same wide skillet and add the diced date paste and cook over medium low heat, 5-7 minutes, stirring all the time, the mixture should gradually loosen a bit, add the chopped walnuts and half of the pistachios. Stir together to integrate the nuts with the date paste. Remove from heat and set aside allowing the mixture to cool down a bit just to be able to handle the heat (but don’t leave it to cool down completely).
• Spread a large sheet of parchment paper on the counter. Sprinkle randomly the remaining pistachios and add the poppy seeds. Add the date mixture and press it into a log with your hands, bring it back and forth, allowing the poppy seeds and pistachios to stick to the date log; roll it tightly in the paper, smoothing the shape as you go. Twist the ends tightly and chill for at least 6 hours, preferably overnight. Slice the desired pieces with a serrated knife and wrap the rest with cling film, refrigerate for long.

Health Benefits of Dates!

Dates are among the earliest crops cultivated by man, and are often regarded as nature’s candy, but they are also nutrient-dense and may impart several health benefits, widely grown in hot, dry locations, primarily in the Middle East and North Africa, they are a great source of natural sugars such as sucrose, fructose and glucose which makes them sweet by nature. Dates have the ability to prevent chronic inflammation and other disorders, and can aid in the prevention of cardiovascular disease and immune system regulation.

This raw date log is free from refined sugar and packed with nutritious nuts and spices. This is guilt-free indulgence at its best. Now that I’ve finally perfected this date log, feel free to tweak up this recipe and make it your own. Toss some chopped pecans, cashews or almonds into the batter! Same goes for raisins and dried cranberries, the sky is your limit!

Craving more date recipes?

• 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

• Author:Hadia Zebib Khanafer, 
• Prep Time: 30 minutes
• Baking time: no baking involved
• Serving: Makes 30 slices

Ingredients:

• 1 kg / 2 lb  4 oz.Medjool Dates
• 2 tablespoons ghee, or coconut oil for a vegan alternative
• 100 g. / 3.5 oz / 1 cup Walnuts
• 100 g. / 3.5 oz / 1 cup raw shelled pistachios
• 3 tablespoons poppy seeds
• 1/2 teaspoon mastic gum, crushed, optional, or a pinch of cinnamon powder
• 1/2 teaspoon cardamom powder

Directions:

1. Pull open the dates and release the pits by hand. Use a paring knife cut the date lengthwise into strips. Make them as narrow as possible. Then try to mix them with your hands, and you will notice the date strips will stick together to a pliable dough, which is exactly what we want.
2. Roughly chop the walnuts using a serrated knife.
3. In a wide skillet over medium low heat, melt 1 tablespoon of ghee and add the chopped walnuts, and stir frequently to avoid burning them, when the nuts have picked up a golden color, which will take about 3-4 minutes, they’ll be perfectly toasted with that beautiful nutty scent. Be careful not to take them too far — you don’t want to accidentally burn your nuts. Using a slotted spoon, transfer the walnuts to a plate lined with a paper towel and allow them to cool down completely. Roughly chop the pistachios and toast them the same way you did with the walnuts, remove with a slotted spoon and transfer to another plate lined with kitchen paper towels and leave them to cool down completely.
4. Melt the remaining tablespoon of ghee in the same wide skillet and add the diced date paste and cook over medium low heat, 5-7 minutes, stirring all the time, the mixture should gradually loosen a bit, add the chopped walnuts and half of the pistachios. Stir together to integrate the nuts with the date paste.
5. Remove from heat and set aside allowing the mixture to cool down a bit, just to be able to handle the heat (but don’t leave it to cool down completely).
6. Spread a large sheet of parchment paper on the counter. Sprinkle randomly the remaining pistachios and add the poppy seeds.
7. Add the date mixture and press it into a log with your hands, bring it back and forth, allowing the poppy seeds and pistachios to stick to the date log; roll it tightly in the paper, smoothing the shape as you go. Twist the ends tightly and chill for at least 6 hours, preferably overnight.
8. Slice the desired pieces with a serrated knife and wrap the rest with cling film, refrigerate for long. When your sugar cravings hit reach your fridge and take a slice, it is a healthy snack! Enjoy!

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If you make "Date and Nut Salami", leave a comment below, or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine