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Dry toast the walnuts in a pan for 5-7 mins.
Roughly chop 100g of the walnuts to use in the filling. Blend the remaining 50g into a fine crumbs in a food processor to use later for the coating.
Chop the dates, then add to a pan along with the coconut oil. Use the same pan used for toasting the walnuts. Heat and mash with the back of a wooden spoon until you have a smooth paste.
Take off the heat and fold in the spices, salt and walnuts.
Roll out into a long log over a piece of baking paper, sprinkle the ground up walnuts onto the baking paper and roll the long over it to coat.
Freeze for 30-60 mins to make it easier to slice.
Slice into discs and enjoy.