I can’t believe it’s that time again…the holidays!
I know. You thought I was going to say Virtual Vegan Potluck. Well, that too😉 Both snuck up on me this time. When did it become fall?! When did Annie start asking for VVP participants?! I seem to have missed both of those. Sigh…story of my year.
But, I have something to share with you! Yea! It’s fall-esq. It’s fat free. It’s super easy to make, and it only contains two ingredients. That’s right. Two. Ingredients.
Here goes. Enjoy!
Pumpkin Date Roll-Up
1 c dates, pitted and chopped
1/2 c pumpkin puree
Optional: Fall seasonings: pumpkin pie spice, cinnamon, nutmeg, clove, ginger, etc.
Pit and chop dates and place them in a food processor (with the normal “S” blade). Process until a mass forms. [If you’re dates are really dry, soak them first, or add a little bit of water to the food processor. You want the dates to be a big, sticky ball of deliciousness, but you need to be able to handle the date ball easily.] Remove date ball and place on a large piece of parchment paper (or a silicone baking mat). Press the dates out into a uniform, flat shape. [You can try to make it square, but I never have any luck doing with that.]
In a bowl, add the pumpkin puree and chosen seasonings. Stir to combine.
Add seasoned pumpkin puree to half of the date sheet. Use parchment help you roll the dates around the pumpkin. You’re looking for a pinwheel shape.
Wrap date roll in the parchment paper and freeze for about 15 minutes or refrigerate for about 30. You want the dates to firm up before you try to cute through the roll.
Cut and serve as is or dehydrate for a less sticky, more grab-and-go friendly treat.
Dates: I used a combo of medjool and deglet noir dates. I should have soaked them first because they caused my heavy duty Cruisinart food processor to smoke! I haven’t tried to use it since; I’m afraid I burned out the motor For your roll, please soak your dates if they aren’t super moist. It will save you a lot of trouble later. Use all medjools or a combo of your favorite dates.
Keep it raw: If you want to keep this dish 100%, use raw pumpkin and puree it in a food processor or a high powered blender. I suggest straining your raw puree before using. (You can do this in a nut milk bag/cheese cloth and just let it drain, or try your luck with a fine mesh strainer sitting over a blow.)
Add some fat: If you aren’t concerned with keeping this treat low-fat, try adding your favorite nuts to the date bag. You’ll definitely need some moisture with the dates and nuts to make them process and stick together. Soaking both your dates and your nuts will help this. (I like to use almonds with my dates.) You can also turn your pumpkin puree into a pumpkin cream by swirling in some sweetened cashew cream. (Blend some soaked cashews with a dash of vanilla and your favorite liquid sweetener. Add a splash of non-dairy milk if the mixture won’t blend, but you want the cream to be very thick.)
Wrap it up: Dehydrate your date roll slices until they’re almost dry, then wrap them up like candy in parchment or wax paper. Tie off the ends with pretty ribbon, and you’ve got some low-fat, healthy, vegan, almost raw candy gifts! The dates are full of potassium and magnesium; the pumpkin is full of vitamins A and C and a little iron, and the cinnamon is a powerful antioxidant.
I hope you enjoyed my contribution to the party. Check out the amazing foods people are bringing to the party by using the “Go Forward” and “Go Backward” navigation buttons below. [If you want to start from the beginning, click here.]