Tahini Date u0026 Nut Rolls

-1 Optional step but suggested: soak the medjool dates in warm water for 20 minutes to soften, then drain the water
-1 Add the nuts to a food processor or blender and pulse for 4-5 times to roughly chop the nuts. The mix shouldn't be ground, there should still be pieces of nuts
-1 Transfer the nuts to a bowl, then add the dates, tahini, cinnamon and a light pinch of salt to the blender. Blend together until the dates are blended to a spread. If your blender isn't strong, you may need to add 2-3 tbsp of water. 
-1 Add the date mixture into the nut bowl with the chocolate chips. Work the mixture in with your hands to combine everything together. I like to do this with wet hands, making sure everything gets fully incorporated
-1 Transfer the date and nut mix onto a piece of parchment paper and start rolling it out into a log- I rolled the mix inside of the parchment paper to help smoothen it out, but you can also roll it using plastic wrap. Unwrap the parchment then roll the log into sesame seeds on one side, coconut flakes on one side, and the crushed pistachios, or just 1 topping if preferred 
-1 Roll the log back in the parchment paper and twist the edges to close it. Freeze for 1-2 hours to harden
-1 Once firm, slice into rounds. Keep stored in fridge for up to 3 weeks, or freeze for up to 2 months. You can also keep these in a cool place at room temperature for 3-5 days.