I have been searching for a raw cinnamon roll that does not require a dehydrator for over 6 years. I would like to credit this recipe to the "30 Minute Vegan" and to say thank you for posting this online. The recipe took me much longer than 30 minutes, about an hour and a half, but every single second was worth it. There is no milk, sugar, gluten, eggs in this baby- it is made with 100% living raw foods. What a gift for your body.
Raw Vegan Cinnamon Rolls
Crust
2 cups raw buckwheat groats
2 cups dates
1/4 cup agave nectar
Filling
1/2 cup dates
1/4 cup water
1.5 TBSP cinnamon
dash of salt
1/4 cup raisins
1/4 cup walnuts
Frosting- Coconut Cashew Cream
1/2 cup cashews, raw (or 1/2 cup coconut butter/oil)
1/4 cup agave nectar
1 tsp vanilla
1 TBSP orange zest
1/4 cup water
coconut, to dust
1. Process groats till fine, add in dates and process for about one minute.
2. Add agave until you have a nice sticky consistency (the batter should roll easily into a ball).
3. Roll out dough on a baking sheet covered with wax paper (9x11").
4. Process filling ingredients (all but raisins and walnuts) for about 2 minutes. Fold in walnuts and raisins and stir by hand, lightly for about 20 seconds.
5. Spread filling over rectangle dough and leave an inch around the sides.
6. Firmly roll up dough while tucking in corners as you go along. Refrigerate while you make frosting.
7. Process frosting ingredients and either drizzle over roll or serve on the side.
I added dried coconut to boost the coconut flavor. This complemented the cashew butter and cinnamon perfectly! We also made a small portion of coconut frosting with coconut oil instead of coconut butter as the recipe called for. It was hard to blend the ingredients together as water and oil do not mix well, but Nikos finally got it whipped into a perfect, fluffy frosting.
I hope you give this recipe a try- it is a bit challenging if you are not used to working with raw products, but I promise that you will not be disappointed if you give it a good go!
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