Cardamom scented prune log

    • Preparation time: 20 mins
    • Cooking time: 0 mins
    • Serves: 36


    • 4 tbsp shredded coconut
    • 200 g pistachio nuts
    • 500 g pitted prunes
    • 1 tsp ground cardamom


    1. Cut four sheets of foil/cling wrap (approx. 30 cm x 30 cm). Place on bench and sprinkle a tablespoon of coconut towards one end of each sheet.
    2. Place pistachios into a food processor and pulse until coarsely chopped. Transfer to a bowl.
    3. Add prunes and cardamom to the processor and blend until a thick and sticky mixture forms and comes together like dough.
    4. Transfer the prune mixture to the bowl with chopped nuts and stir until well combined.
    5. Divide mixture into four even-sized balls (about 170 g each). Then, taking each ball in turn, roll between your hands into a log approximately 18 cm long and place onto a prepared sheet and roll over the coconut to coat. Wrap logs tightly and secure ends.
    6. Refrigerate logs for at least 2 hours, then unwrap and cut into 1-cm pieces. Makes approximately 72 pieces (36 serves). Place pieces into a container and line each layer with baking paper. Store in the fridge for up to six months.


    • Swap cardamom for cinnamon or chai spices.
    • Freeze pieces for a more chewy texture.
    • Chop pieces and add to porridge.

    Nutrition Information

    PER 2 PIECES: energy 281 kJ (67 cal); protein 1 g; fat 3 g; saturated fat 1 g; cholesterol 0 mg; carbohydrate 5 g; fibre 2 g; calcium 13 mg; iron 0.4 mg; sodium 2 mg.