Raw Cinnamon Rolls
These fantastic rolls will tempt even the most skeptical! The amount of protein in these little gems will sustain you for hours. And a creamy icing too!!!
Yields 8 rolls
Rolls
1 1/4 cups almond meal
1 1/4 cups ground flaxseed
1 dash cayenne pepper
1 1/2 tbsp cinnamon
1 pinch sea salt
1 cup soft pitted dates
1/4 cup water
1 tsp vanilla
1/8 cup olive oil
1/8 cup raw honey
1/4 cup raisins
1/4 cup chopped pecans, soaked and dehydrated
Combine the almond meal, ground flaxseed, dash of cayenne pepper, 1/2 Tbsp. cinnamon and pinch 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 olive 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 1/4 cup raisins and 1 tbsp. 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.
Dreamy Creamy Cashew Icing
1 cup cashews, soakes
1/8 cup water
6 tbsp raw honey (or soaked dates)
juice of 1 small organic tangerine and all its zest
1 tsp vanilla
Mix all ingredients together into a smooth paste. Spread on rolls after dehydration.
These rolls freeze well. If dehydrated, they will last a few days in a cool, dark place.
