Salted Caramel Sticky Date Rolls

Sticky Date Filling

• 5–6 almond-meal, egg-white or other suitable wraps
• ½ cup smooth, runny almond butter
• ⅓ cup plain Greek yoghurt or coconut yoghurt
• ¼ cup date purée
• 2 scoops Nuzest Clean Lean Protein Salted Caramel

Creamy Salted Caramel Drizzle

• ½ cup almond milk
• 2½ scoops Nuzest Clean Lean Protein Salted Caramel

Optional

• 1 tsp ground cinnamon, for sprinkling
• 1 tbsp coconut sugar, for sprinkling
• Egg wash, for brushing

1. Preheat the oven to 170°C and lightly grease a baking dish.
2. In a bowl, combine the almond butter, yoghurt, date purée and Clean Lean Protein. Mix until thick, smooth and spreadable.
3. Divide the filling evenly between the wraps, spreading it over one side of each. Roll each wrap tightly into a log.
4. Cut each roll into even-sized pieces and arrange snugly in the prepared baking dish.
5. Brush lightly with egg wash, if using, and sprinkle with cinnamon and coconut sugar, if desired.
6. Bake for 15–20 minutes, or until golden and lightly crisp.
7. Meanwhile, whisk together the almond milk and Clean Lean Protein until smooth and creamy, adding a little extra milk if needed to reach a drizzle consistency.
8. Allow the rolls to cool slightly before drizzling generously with the salted caramel mixture. Serve warm.

Tips

Filling too thick? Add 1 tbsp almond milk to loosen the mixture. The consistency may vary depending on the almond butter used.

Choose wraps that roll easily without cracking. Almond-meal or egg-white wraps can work well, although the final texture and baking time will vary depending on the type used.