October 20

Bliss Roll

I’m so excited about this recipe. A few months ago I started to trial it out and after a few tweaks it’s ready to be shared. It is time consuming, but trust me it’s completely worth it, as it’s not only gluten and dairy free, it also has no refined sugars in it.

This is one you must make!

I work with some amazing people. We always talk about food. This recipe originally came from a work colleague’s wife. It’s an Indian treat called “Khajur Pak” or “Burfi” which roughly translates as “Date Roll” during colder weather she makes it for her husband as it’s rich in protein and iron. It can be made in a variety of different ways, so I spent some time researching, testing and modifying to suit my taste buds and dietary requirements.

I have re-named it ‘Bliss Roll’ as it is blissfully delicious. My whole family loves it! Apparently you only need 1 slice a day during colder months, but it’s hard to have just 1 slice, and why not have it all year round.

I like to use a food processor, as it’s does save time, but if you don’t have one then chop it all up with a knife…it will just take a little longer.

Bliss Roll

Prep time Cook time Total time
2 hours 55 mins 20 mins 3 hours 15 mins

Author: Tracey Francis of Essential Olie
Recipe type: Dessert


  • 450g Medijool Dates
  • ½ cup Pistachio Nuts (crushed**)
  • ½ cup Walnuts
  • ½ cup Almonds
  • ¼ cup Macadamia Nuts
  • ½ cup Dessicated Coconut
  • 2 Tablespoons of Poppy Seeds
  • 1 teaspoon Vanilla Powder or Extract
  • ¼ Whole Nutmeg (grated) or ½ teaspoon Nutmeg Powder
  • ½ teaspoon Cardamon Powder
  • 2 Tablespoons Coconut Oil***


  1. Crush pistachios by either using a food processor, or, by putting the whole pistachios in a ziplock bag and hitting them with a rolling pin (make sure you have a chopping board underneath it).
  2. Pour the crush pistachios out of the food processor into a bowl and set them aside.
  3. Put the walnuts, almonds and macadamia nuts into the food processor and blend until they are roughly chopped. If you don’t have a food processor, you can either cut with a knife, or, use the ziplock bag and rolling pin method.
  4. Pour the chopped nuts out of the food processor into a bowl.
  5. Remove the seeds/pits from the dates and either process them in the food processor (it will go into a big ball) or roughly chop with a knife. Leave them in the food processor til you need them, or, take them out and put them in a bowl.
  6. In a fry pan over a low heat, add the chopped nuts to toast for 3 minutes (make sure you watch them), then add the poppy seeds and dessicated coconut and toast for a further 2 minutes (so 5 minutes in total).
  7. Gently pour out the toasted nut mix out from the fry pan back into a bowl and set aside.
  8. Add the coconut oil into the fry pan and still over a low heat allow it to melt.
  9. Add nutmeg, cardamon and vanilla powder into the melted oil then add in the processed dates (or chopped dates). You then need to use a mixing spoon or spatula to mix the oil into the date and spice mix. Once it has mixed in, cook on low heat for 10 minutes stirring occasionally.
  10. Add in the mixed nut mixture into the cooking date paste and stir til it’s fully combined then cook over the low heat for a further 5 minutes. Stir occasionally.
  11. Remove mixture from the fry pan onto a large plate to cool for 10 minutes. It’s extremely hot, so be careful!
  12. Once the mixture has cooled divide it into 2.
  13. On a chopping board place a large sheet of either aluminum foil or glad plastic wrap then a sheet of greaseproof paper.
  14. Sprinkle half of the crushed pistachios on the chopping board so that it will cover all of the roll. Take 1 of the halves of the mixture and form a sausage-like shape with your hands then roll it in the crushed pistachios so that the whole lot is covered. I then like to spread out any remainder crushed pistachios across the greaseproof paper. I find at this stage it’s more of a square sausage-like shape!
  15. Roll the mixture in the greaseproof paper then roll it in the foil or plastic wrap. Make sure you cover the ends as well.
  16. Starting at the middle of the roll, using your hands work from the centre to the edges til you get the roll thickness and size that you would like. Then, set aside so that you can repeat from steps 13 with the 2nd half of the mixture.
  17. Now that you have made 2 rolls, put them both on the chopping board or on a baking tray and place them in refrigerator for 2 hours to cool and set.
  18. After 2 hours until wrap your Bliss Rolls and cut using a large knife to your desired thickness (we like them roughly 1-2cm thick).
  19. Store in a container in the fridge.


I use activated nuts, however, you don’t have to use activated nut if you don’t activate them yourself. Just make sure you use raw nuts.
** I crush a whole bag of pistachios using a food processor til it resembles a meal with some chunks of pistachios. I then keep them in an airtight jar in my pantry, so I just measure out a ½ cup of crush (there is a little wastage of crushed pistachios this way but you can sprinkle them on yogurt or on cereal so they don’t go to waste. If you don’t want to do this, then measure out a ½ cup and put them in a ziplock bag and crush them using a rolling pin.
*** I use an organic unrefined coconut oil or if you prefer use Ghee.

If you don’t want to go through the steps to make the roll then cut them (ie steps 12-18 in the recipe) then use a very small ice cream scooper to make balls and roll them in the crushed pistachios. Place them straight into a container and in the refrigerator to set for 2 hours before being tempted to eat them. I still this version, Bliss Rolls and they still taste equally delicious.

You can use any types of nuts, but these were our favourites when I was testing. We did also like hazelnut, almond and macadamia as well. You can also substitute the macadamia nuts with cashews.

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