Cashew Fig Rolls (Edit recipe)

These beautiful and delicious rolls are made from cashew nuts and have a filling of dried figs and walnuts.

45 minutes

10 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	275
Fat:	21 g
Carbohydrates:	20 g
Protein:	6 g
Cholesterol:	12 g
Sodium:	4 mg
Fiber:	3 g
Sugars:	11 g
Calculated for total recipe.

by Cook2Nourish

View original recipe

Serves: 6-8

Ingredients

1 cup Raw Cashews
0.25 cup Water, Water needs to boiling hot
0.25 cup Coconut Flour
2 Tbsp Honey
0.5 tsp Rose Water
0.75 cup Black Mission Figs, dried figs, chopped finely
2 Tbsp Ghee, use coconut oil for dairy free
0.5 cup Organic Walnuts, chopped
0.25 tsp Cardamom Seed, crushed

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the cashew rolls:
Powder the cashew nuts in a food processor until fine (Make sure there are no big pieces. Process in short 10 sec pulses else you will get cashew butter). Add to a mixing bowl.
Add the hot water to the bowl and stir using a spatula. You will get a sticky dough.
Next add the coconut flour and mix until it's all completely mixed. Cover and let the dough cool for a few minutes.
After the mixture is cool, add the honey and the rose essence. Stir to blend well and until you get a smooth dough texture.
Place in the refrigerator for at least 15 minutes.
For the filling:
In a heating pan add the ghee (or coconut oil) and add the chopped figs. Sir and cook for about 5 minutes until the figs are softened. Let cool for a few minutes.
Blend the fig mixture with the chopped walnuts until you get a coarse mixture. Transfer to a bowl and add cardaomom powder if adding and use as filling.
To make the rolls (Best to watch my step by step video -see above):
Spread the cashew nut dough onto a parchment sheet to form a 6 inch by 8 inch rectangle.
Make a cut in the center of this rectangle so you have two 6 inch by 4 inch rectangles.
Now place the filling on each rectangle along one side of it and then roll with the help of parchment paper to get a rolled up log. Place the rolled logs in the refrigerator for 1-2 hours.
Take the logs out and using a sharp knife cut them into rolls of desired length.