Raw vegan cinnamon rolls recipes are not easy to come by, but this one if sweet, rich, and full of that cinnamon-goodness you miss from the Cinnabon at the mall. An awesome indulgence without a ton of guilt.
Course Dessert
Cuisine Raw Vegan
Prep Time 10minutes
Total Time 10minutes
Servings 8servings
Calories 576kcal
Author Stephanie Stiavetti
Ingredients
For the raw vegan cinnamon rolls
1 1/4cupsalmond meal
1 1/4cupsground flaxseed
1dashcayenne pepper
1 1/2tablespoonscinnamondivided
1pinchsea salt
1cupsoft pitted dates
1/4cupwater
1teaspoonvanilla
1/8cupcoconut oil
1/8cupagave nectar
1/4cupraisinsplus a little extra
1/4cupchopped nuts
For the cashew cream frosting
1cupraw cashews or pine nuts soaked 4 or more hours
1/8cupwater
6tablespoonshoney or dates
1smalltangerinejuiced and reserve the peel
1teaspoonvanilla
Instructions
For the raw vegan cinnamon rolls
Combine the almond meal, ground flaxseed, cayenne pepper, 1/2 tablespoons cinnamon, and a pinch of sea salt in a bowl and set aside.
In a food processor or blender, process dates, water and vanilla into a paste. Remove half of the date paste and add it to the dry ingredients, along with the coconut oil and agave. Mix these ingredients with your hands until it forms a dough. You may need to add a little water and/or agave if it is too dry, but be careful not to add too much.
Spread the dough out on a piece of parchment paper, and flatten/shape it into a 1/4-inch thick square.
Add raisins and 1 tablespoon of cinnamon to the rest of the date paste left in your food processor or blender. Process until smooth. Then, spread a thin layer of the paste onto the dough square, making sure to cover the whole surface, and top with a sprinkle of extra raisins and the chopped walnuts.
Using the parchment paper to help hold everything together, carefully/tightly roll the square into a log. Chill in the refrigerator, and then slice into about 1-inch thick rounds.
These cinnamon rolls can be eaten right out of the refrigerator, warmed in a dehydrator at 108°F (42°C), or gently heated on the low setting of your oven for 10 minutes. After they've been dried, you can keep them in an airtight container in a dark place for a few days.
For the cashew cream frosting
Blend ingredients (including the peel) until smooth and creamy. Add a little extra water if you want it thinner. Drizzle on top of dehydrated cinnamon rolls.