Paleo Date Rolls – 2 Recipes

Both these recipes produce not overly sweet soft biscuits with date and walnut filling. The base recipe does not include any sweeteners, either natural, unrefined sugars or any syrups, even honey. The sweetness comes from dates, and to a lesser extend from fresh walnuts. Intense sweetness of dates is balanced with lemon juice. Pastry recipe for these biscuits comes from one of my previous publications, but is slightly changed to allow for dough flexibility when it is rolled, and also to avoid pastry splits during baking. The original pastry recipe is based on lard as the fat component. Lard works well in grain and dairy free dough, but might be not everyone’s favourite ingredient. That is why I present 2 versions of the similar pastry, where one is prepared with pure lard and another with organic raw coconut oil.

Base recipe makes date rolls completely free of any sugars and honey. The roll is brushed only with egg wash before and during baking to give biscuits nice colour and crust. However, I also included 2 different options to add extra flavour to these biscuits. I have used orange and coconut spread or orange and cranberry sauce, both made using organic honey as a sweetener, to brush hot from the oven roll. This is completely optional and probably is not worth the effort if making these sauces from scratch. For me, with my fridge and pantry full of homemade sauce, glaze and syrup from different ingredients and their various combinations, it is very easy, indeed. I provide recipes for the sauces in case you want to have these options. Ingredients for the filling vary in walnut quantities and depend on how sweet and date intense flavour you want.

Recipe 1

Date and walnut rolls with orange glaze




  • 100g almond meal
  • 40g coconut flour
  • 50g lard
  • 20g golden flax flour
  • 1 tea spoon Xanthan gum (4g)
  • 1 large egg
  • pure apple puree (I used SPC), approximately 50g, add puree to an egg to make 100g


  • 150g pitted dates
  • 20ml water
  • 10ml lemon juice
  • 50g walnuts, coarsely chopped

glaze/soft icing

  • 50g honey
  • 50g cooked whole orange puree (the same as in for orange and almond cakes)
  • 20g coconut oil

Recipe 2

Date and walnut rolls with cranberry glaze




  • 100g almond meal
  • 40g coconut flour
  • 50g raw organic coconut oil
  • 20g chia seeds, ground and sifted
  • 10g psyllium husks, ground
  • 1 large egg
  • pure apple puree (I used SPC), approximately 50g, add puree to an egg to make 100g


  • 150g pitted dates
  • 30ml lemon juice
  • 100g walnuts, coarsely chopped
  • 1 tea spoon lemon zest (optional)
  • 1 table spoon orange zest (optional)
  • pinch of pure vanilla powder (optional)

glaze/soft icing

  • 100g honey
  • 100ml orange juice
  • 100g frozen cranberries


Step by step photos represent preparations for the recipe 2


Dough preparation for recipe 1 can be found here.

Dough preparation recipe 2


  • grind chia seeds and  psyllium husks
  • sift almond meal and ground chia seeds + psyllium husks into a wide bowl
  • mix them together, put aside
  • heat and soften coconut oil to runny sour cream consistency, to make it homogeneous without lumps
  • in another bowl add coconut oil to coconut flour


  • incorporate coconut flour into coconut oil
  • add apple puree and egg


  • mix with a whisk until fully combined


  • add dry ingredients and mix them in, starting with a spatula and later using your hands


  • shape the dough into a compact and firm ball



  • cover pitted dates with boiling water for 5 min
  • rinse with cold water and dry dates on paper towels
  • roughly chop dates
  • mix with coarsely chopped walnuts
  • add lemon juice (or lemon juice mixed with water, depending on how sweet you want your filling)
  • add lemon and/or orange zest and pure vanilla powder if desired
  • mix the filling to combine all ingredients, make sure walnuts are spread evenly
  • make 2 or 3 thin logs from the filling using cling wrap


  • roll them tight to make them compact and to avoid air bubbles, put aside


recipe 1

  • in a small sauce pan mix all the ingredients and simmer them for 5-7 min
  • for fine glaze use stick blender to homogenise the liquid

recipe 2


  • in a small saucepan cover frozen cranberries with orange juice/water
  • simmer for 3-5 min after boiling point
  • transfer into a tall heat-resistant glass and blend
  • put the liquid through the sieve and return it to the saucepan
  • add honey
  • simmer for 5-7 min
  • the glaze in runny while hot, but will set at room temperatures and can be used as glaze after reheating, or simply as jam or spread

rolling the dough

The dough is easily rolled between 2 sheets of baking paper. Cut-offs can be combined together and the dough rolled again and again without any problems.

  • divide the dough into 3 pieces, shape it in rectangular  shape
  • spread the dough on a baking sheet using your fingers
  • cover with the second sheet of baking paper and roll approximately 3mm thick
  • cut the lower end of the dough
  • place the filling leaving 3-4 cm of the dough


  • cut the sides of the dough without the filling
  • start rolling the dough by turning baking paper


  • brush overlapping parts of the dough with egg wash (1 egg lightly beaten with 2 table spoons of water)
  • gently finish turning the log with 2 layers of the dough on the bottom of the roll


  • cut excess of the dough and reuse it with other cut-offs
  • place the roll on a tray lined with baking paper


  • brush with egg wash twice, it will be absorbed by the dough very quickly


  • bake in preheated to 140C fan forced oven for 30 min
  • take it out of the oven and brush with egg wash or glaze again


  • return to the oven for another 10 min baking
  • rest on a wire rack until completely cool before cutting into individual rolls


I like to leave uncut rolls to the next day before slicing, for the pastry to settle and the filling to develop all the flavours, but they can be eaten warm straight from the oven. It can be seen that baked rolls have different colours if baked brushed only with egg wash or brushed with cranberry glaze (recipe 2).


I have deliberately left one roll brushed only with egg wash and 2 other brushed with cranberry glaze. The first had dry surface, but the one with cranberry glaze was slightly sticky on touch.


The glaze made with orange puree had more coarse texture and pieces of orange puree can be seen on the crust (recipe 1).


These date and walnut rolls if made without glazing, have their gentle sweetness without any sugars, syrups or honey, and are truly sugar free recipe. Once you have tried this quite an unusual procedure for dough making you might realise how easily this delicious rolls can be made. Filling options have endless possibilities from any dried fruit mince, to poppy seed paste with different inclusions.

Happy experimenting!

2 thoughts on “Paleo Date Rolls – 2 Recipes

  1. I see this recipe was posted a while back but I just discovered and can t wait to run home and make these. I ve been Paleo for about 3 months now and love it .but sometimes I have a craving for something sweet. I love dates so this will fill the bill!

    Liked by 1 person

  2. The advantage of this recipe is that both pastries do not have any starches or sweeteners as ingredients. Gentle sweetness in the pastry comes from apple puree and coconut flour. When the recipe is not loaded with sweetness, other flavours come through better. Any dates could be used for the recipe, if dry, they can be soaked in hot water until they become plump. The recipe is also very flexible in the filling choice. Fresh season walnuts are excellent, pecan nuts can used, too. Pine nuts give another completely indulgent taste. These rolls are surprisingly filling, you do not have to have many of them to satisfy cravings. I am glad that my recipes can be of help to enjoy your Paleo eating.


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