In a high speed blender or food processor, pulse the walnuts and pecans until they're finely chopped.

Drain your dates, and add them to the blender with the nuts, along with the cinnamon and salt. Pulse until a dough begins to form. Add in the water by the tbsp until a sticky mixture forms.

Remove the dough from the blender and place on a cutting board lined with parchment paper. Flatten out the dough into a rectangle, about 9u0022 x 5u0022. You can use a rolling pin wrapped in plastic wrap to help prevent sticking, and straighten out the edges with a knife or pizza cutter (see video below)

Set the crust in the freezer for at least 20 minutes while you clean out the blender and prep the filling.

For the filling, blend together all the filling ingredients until smooth. Start off with 1/4 cup of the milk, and add more as needed to smoothen it out. The glaze should be somewhat thick, and not too watery.

Set the glaze in the fridge for 10 minutes, while your crust is in the freezer.

Remove both, and spread 3/4 of the glaze over the crust. Gently begin to roll your dough into a log. Reserve the remaining filling as a topping. You can add 2-3 more tbsp of almond milk to thin it out if needed.

Freeze the roll on the parchment lined board for at least 3 hours.

Remove the roll from the freezer, and slice into about 15 bites. Roll the bites between the palm of your hands to help round out the edges (see video below)

Drizzle with the extra glaze and cinnamon and enjoy! They're best when served straight from the freezer.

Keep stored in the freezer for up to 3 months.