1 cup silan (date syrup)
1 cup walnuts
1/2 cup unbleached white flour
2 cups soy, rice or any other vegan milk
1/3 cup cane sugar
pinch of salt
1/4 cup lemon juice
2 teaspoon grated lemon zest
1/2 teaspoon vanilla
Blend all walnuts to a powder consistency. Heat all silan in pot on low heat so that bubbles form when bubbles form stir, repeat until thickened so that it sticks to the stirring utensil. Add walnuts. Combine well. Spread on very lightly oiled backing sheet 1/4 inch thick. Place in freezer until cooled, firm and flexible.
Whisk flour with 1/2 cup vegan milk, set aside.
In a saucepan, place the remaining vegan milk, sugar, and salt, and whisk to combine. Add the flour mixture to the liquid ingredients and whisk well to combine.
Cook the mixture over medium heat, while whisking constantly, for 5-6 minutes or until thickened. Add the lemon juice and zest and vanilla, whisk well to combine, and cook the mixture an additional 1 minute.
Remove the saucepan from the heat and transfer the mixture to a glass bowl. Place a piece of waxed paper or plastic wrap directly on top to prevent a skin from forming on the top. Place in refrigerator for several hours to cool COMPLETELY
When everything is cooled, cut columns of walnut chew 2 inches wide and spread vanilla cream on top. Roll it up and cut into bite size pieces