Makes 2 rolls
½ cup raw or roasted almonds
¾ cup raw or roasted walnuts
¹⁄ cup shredded coconut
1 cup + 2 tablespoons date paste (look for vacuum-packed date paste)
¼ cup honey
5-7 dried apricots, cubed
¹⁄ cup coconut flakes/strips
Caramel sauce or vegan caramel, for garnish
Preheat oven to 350°F.
If using raw nuts, spread on a baking sheet in an even layer and roast for 10-12 minutes, until fragrant. Let cool and chop coarsely.
Spread shredded coconut on a separate baking sheet in an even layer and toast for 4-5 minutes, until golden. Let cool.
Combine date paste and honey in a small saucepan over medium heat and cook until soft and smooth, stirring occasionally.
Remove from heat and add chopped nuts and apricots. Stir to combine and let cool. Refrigerate for about two hours.
Spray a large piece of parchment paper with cooking spray. Shape the date mixture into two rolls, each about 1¼” in diameter.
Coat date rolls in toasted coconut. Wrap in aluminum foil and freeze until ready to serve.
Remove foil and use a sharp knife to slice rolls into 8-10 even slices. Place slices in a diagonal line on a serving tray, and gently tilt each piece to the left.
Drizzle with caramel sauce.
Top with coconut slivers. To get the look pictured, arrange the coconut in clusters and gently press the large pieces into the top of the date slices so they stay in place.