Looking for something inspired for snacks, dessert, or breakfast? Consider these date-nut “cookies.” I called them cookies only because they are round. If you have children at home, they will probably enjoy helping. If you have any vegan and/or gluten-free family members in the high school or college-age range, they will probably thank you, and then volunteer to make them next time around. Under ordinary circumstances I would consider these a special treat for holidays or company, with a cup of coffee or a glass of wine. But nowadays, being absolutely anything but ordinary, I would make them any time at all. I think you’ll like these very much. Sweet and nourishing.

12 pitted dates
1/2 tsp. cinnamon
1-4 tsp. water
1/4 cup almonds (roasted)
1/4 cup pistachios (shelled)
2 Tbsp. sesame seeds
2 Tbsp. shredded coconut (unsweetened)

Add almonds and pistachios to a food processor and pulse a few times until broken apart into small pieces. Remove from food processor and set aside.

Add pitted dates and cinnamon to the food processor, and pulse to make a thick paste. If dates are crumbly, begin adding water, just one teaspoon at a time, until dates are just moist enough to form a paste. 

Return nuts to the food processor, and pulse just a couple of times to mix in the nuts and dates. Use a spatula to remove the date-nut mixture from the food processor, and shape into two cylinders on a cutting board. Roll one in the sesame seeds, and the other in the shredded coconut.

Refrigerate until hard, and use a sharp knife to slice every 1/4 inch into rounds. Serving idea: Place on a beautiful plate along with slices of fresh fruit and dark chocolate.