One thing I love about being a vegan is when I take some of my favorite dishes and recreate them to be vegan, raw and so healthy, nothing but fuel for your body, dishes so healthy you could eat cinnamon rolls whenever! This recipe is exactly that, even complete with the icing! I hope you enjoy them as much as I do. I took the cinnamon rolls to the amazing group of people I meditate with and they were a hit! So let's get this party started....
1/2 cup of almonds
1/2 cup of pecans *you can use 1 cup of almonds or pecans but they combo of the two is something I prefer*
1/2 cup of flax meal, I like Bob's Red Mill
1/4 of raw wild flower honey *you can use regular honey but it won't be vegan or raw*
1/2 cup of pitted dates
1/4 cup of water
2 tbsp of cinnamon
1 tbsp of coconut oil
optional: 2 tablespoons of raisins, 1 tablespoon of crushed up walnuts
1 cup of cashews soaked for 5 hours *you don't have to soak the cashews but I prefer my icing not as thick so if you want a really thick icing do not soak them*
1/4 cup of coconut oil
4 tbsp of lemon juice
1 tbsp of raw wild flower honey
1 vanilla bean or 1 1/2 tsp of vanilla extract
Add the nuts into a food processor or high powered blender. Once they are flour like add in flax meal, blend just a little bit to mix together. Slowly add in the honey and blend until it forms a dough like ball. If you need to add a little water you can but only add a tablespoon or two. Once the dough is done place it on a piece of parchment paper and place another piece of parchment paper on top. Roll out the dough with a rolling pin into a rectangle shape. You can roll them to your desired thickness, the thinner the better, in my option because you don't want the dough to overpower the filling.
For the filling: place the pitted dates into food processor or high powered blender along with the water, cinnamon and coconut oil. Puree all the ingredients into a thick paste. Once the filling is done with a spatula or a spoon place it onto the filling and spread evenly leaving the edges of the dough plain. The chopped walnuts and raisins add a nice texture so if you would like them then once the filling is evenly spread, sprinkle on the walnuts and raisins!
Once you have that all set, trim some of the excess parchment paper. Once trimmed use the parchment paper to help tightly roll the dough. If you've ever made sushi I am told it is similar to that, if not google rolling sushi and it will help give you a better idea as to how to roll this dough. The parchment paper will be a nice barrier so the dough doesn't stick to your fingers while you are rolling it. Place the rolled dough into the fridge and let it sit for one hour.
While the dough is in the fridge, gather all your ingredients together and place into a food process or your blender. Mix until you reach your desired texture. This should make about two cups which is plenty for this recipe. Feel free to toy with the amount of ingredients. If you have extra icing and filling they will stay good in the fridge for a week or and can freeze them!
Once the dough has been in the fridge for an hour place it on a chopping board and slice it into rolls! I made mine slightly smaller, they are sooooo good and gooey! It easiest to put the icing in a small ziplock bag and snip a very tiny hole in one corner and use the piping method to ice the cinnamon rolls.
These will stay good for a week, if they last that long. Store them in your fridge in an air tight container, I hope you enjoy them. This recipe was adapted from http://rawified.blogspot.com/ Thanks for sharing, Maggie! With college football season starting these will be a great addition to any tailgate! Please leave any comments or questions below, thanks for reading and I am sending you all lots of love!