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Nutfruit Swirl Cookies

These Date and Pecan Spirals smell like a warm oven 🤎🍪Sweet, juicy, and with the perfect crunchy contrast from the pecans. Dates provide natural energy and fiber, while pecans add healthy fats and antioxidants. Perfect to enjoy with coffee or as an afternoon treat.

Created by:
2 hrs 10 mins
Easy
8 SERVERS

Nutrition per serving

Energy

542 kcal

Fat

34.8 g

Saturates

14.5 g

Carbs

52.6 g

Sugars

29.4 g

Fiber

5.6 g

Protein

7.9 g

Salt

0.3 g

Nutrition per serving

Energy

542 kcal

Fat

34.8 g

Saturates

14.5 g

Carbs

52.6 g

Sugars

29.4 g

Fiber

5.6 g

Protein

7.9 g

Salt

0.3 g
0%

PREP TIME

1 hr

0%

COOK TIME

70 mins

0%

TOTAL TIME

2 hrs 10 mins

Ingredients

For the date filling:

For the dough:

For the dough:

Method

For the Brazil nut spread:

    1. Preheat the oven to 150 °C (300 °F). Spread the raw nuts on a baking tray.  Toast the Brazil nuts for about 15 minutes, or until they start to turn golden. Let them cool for 5–10 minutes.  Add the toasted nuts to a food processor with a pinch of salt.
    2. Start blending the Brazil nuts. At first, the texture will be flour-like. Continue blending until the nuts release their oils and form a thick paste. Open the food processor and, using a spatula, scrape down the sides of the bowl. Continue blending and stirring every 2–3 minutes to prevent the processor from overheating.
    3. The process of turning the toasted nuts into nut butter may take around 15 minutes. The longer you blend, the smoother the butter will become.
    4. Once you achieve a smooth and creamy consistency, add the cocoa powder and agave syrup. Blend for a few more seconds until all ingredients are fully combined.

Tips

Chill the rolled dough in the freezer for 20 minutes before slicing. This will help the spirals keep their shape better during baking.

Ingredients

For the date filling:

For the dough:

For the dough:

Method

For the Brazil nut spread:

    1. Preheat the oven to 150 °C (300 °F). Spread the raw nuts on a baking tray.  Toast the Brazil nuts for about 15 minutes, or until they start to turn golden. Let them cool for 5–10 minutes.  Add the toasted nuts to a food processor with a pinch of salt.
    2. Start blending the Brazil nuts. At first, the texture will be flour-like. Continue blending until the nuts release their oils and form a thick paste. Open the food processor and, using a spatula, scrape down the sides of the bowl. Continue blending and stirring every 2–3 minutes to prevent the processor from overheating.
    3. The process of turning the toasted nuts into nut butter may take around 15 minutes. The longer you blend, the smoother the butter will become.
    4. Once you achieve a smooth and creamy consistency, add the cocoa powder and agave syrup. Blend for a few more seconds until all ingredients are fully combined.

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