I’m all about finding sweets to love, that will love my body back. I enter a state of limerence milling into these pinwheels. How can something so healthy taste unstintingly sinful?
Bringing the right combination of flavours together is nothing short of bewitching. When the list of ingredients is short – like this one – and requires absolutely no cooking, a tingly infatuation takes control of my motherboard. I morph into a culinary Steve Irwin, telling everyone what’s happening in my wild kitchen life.
These are basically pimped up pinwheels, inspired by Jessica’s genius from One Part Plant. I love her vibe. These guys are cleverly stored in the freezer, which is almost the same as having treats-on-tap. This is real fast food brothers and sisters, with a nutritional slam dunk.
3 tablespoons sweet white miso
2 cups medjools dates, stones removed
3 tablespoons coconut flour or ground chia seed
3 tablespoons cashew butter
Soft, desiccated coconut to roll
Using a food processor, blitz the Medjools, miso, coconut flour or milled chia, and cashew butter until a rough doughball forms. Splendid. Now smooth it onto parchment paper using a silicone spatula (see photo above). Depending on how squishy my medjools are, this can be straight forward, or damned messy. Be patient. You’re looking for 5mm thick.
Neaten the edges, ensuring a similar depth across the dough. Go for a rectangle rather than square. Shake some desiccated coconut over, and press. Freeze on a flat breadboard for 1 hour.
Take it out of the freezer and roll like a Swiss sponge (see below). Use the parchment paper to help you, as you would do with sushi. The first bit is the trickiest, as you tuck the ‘tongue’ under to facilitate rolling. I use one hand to pull the parchment away from the dough and the other hand to push and roll the dough. Work with what you have sister. Keep rolling into a log until you’ve reached the end and then smooth over the seam with damp fingers. Return to the freezer wrapped in parchment, where it will live until your guests arrive.