I saw Boho Beautiful’s Juliana Semenova eating raw vegan cinnamon rolls on one of her youtube videos and absolutely had to have one.
This recipe looked delicious and it was! My only watch out is this: I did the math and each cinnamon rolls was ~300 calories! OUCH! So now, I skip the coconut oil and the tasty topping and it’s almost as good. Enjoy!
Raw Cinnamon Buns
Source: http://www.damyhealth.com/ revised by Melanie Knight
Cinnamon Bun Base Ingredients:
- 1 1/2 Cups Dates
- 2 Tsp Cinnamon
- 1/4 Cup Coconut Oil (I skip this to save calories)
- 2 Cups Rolled Oats
- 1/3 Cup Pecans
- 1/4 Cup + 2 Tbsp Water (I use the water from soaking the filling dates)
Filling Ingredients:
- 1/2 Cup Pre-soaked Dates
- 1 Tsp Cinnamon
- 2 Tbsp Agave Nectar
- 2 Tbsp Coconut Oil (I skip this to save calories)
Icing Ingredients: (I love this, but skip it to save calories)
- 1/4 Cup Cashew Butter
- 1/4 Cup Coconut Oil
- 1 Tsp Vanilla Extract
- 2 Tbsp Agave Nectar
Directions:
- Place all Cinnamon Bun base ingredients into your food processor and blend until dough-like adding more water if needed (1 Tbsp at a time). (I now do this in batches, my first all in batch burnt up my Ninja!)
- Place all Filling Ingredients into your food processor and blend until smooth.
- Place all Icing Ingredients into your food processor and blend until smooth.
- Pull out 2ft of saran wrap and shape the dough into a large rectangle.
- Cover dough with filling leaving 1 inch along the edges uncovered.
- Roll dough tightly into a cylinder.
- Using a sharp knife cut cylinder into cinnamon buns at desired thickness.
- Place on a plate and top with Icing and pecan chunks as desired.
- Serve immediately and enjoy! (I eat a 1/2 bun as a mini after lunch dessert)
- Tip – Store these in a sealed-tight container in the refrigerator.