You might be thinking these look a little bit like Fifteens. Before you cut into it anyway. These No-Bake Date Rolls are made in a similar log shape, are coated with coconut, and are just as easy to make. With an equally simple list of ingredients.
These were one of my favorites when I was a child and may explain my continuing love of dates as an adult. And the numerous date traybake recipes I have made for the blog. So, if dates are also your thing, may I recommend Date and Ginger Slab, Date and Wheaten Scones or Date Slices.
Dates, butter, sugar, rice krispies and coconut. That’s it. No baking involved. You don’t even need a traybake tin, just some parchment paper or even tin foil. In fact, you don’t even need to roll it into a log shape – that’s just pure nostalgia for me. You could easily roll the date and krispie mixture into small balls and cover those in coconut. Either way, these No-Bake Date Rolls are chewy, sticky, a little crunchy and delicious.
As these No-Bake Date Rolls are pretty simple to make, I don’t have a lot of baking advice. Don’t cook the date and butter mixture for too long. You really just want to melt the butter, and melt the sugar and dates a little, to create a thick paste. If you let it bubble and boil, then the resulting traybakes will be a little too chewy and hard.
Take your time when you’re shaping this into a log, as the mixture might still be a little warm. And will definitely still be soft. It will firm up nicely in the fridge, so just shape it as best you can and roll up tightly.
No-Bake Date Rolls
- 8 oz or 225g dates chopped
- 2 oz or 55g butter
- 3 oz or 85g dark brown sugar
- 2 oz or 55g Rice Krispies
- desiccated coconut to cover
- Melt the butter, sugar and chopped dates in a saucepan, stirring frequently, until it turns into a thick, sticky paste.
- Cool this sugary, date paste slightly, then add the Rice Krispies and mix well.
- Roll into a log shape on a piece of parchment paper and cover the outside with coconut. You may need to squish and squash it together somewhat to achieve the desired shape and you can use the parchment paper to help with this if you don’t want to get your hands too sticky.
- Wrap up tightly in the parchment paper and twist the ends to close and stop the coconut escaping. Place in the fridge to set. Slice and enjoy.