Raw C

innamon Rolls

One month ago, I went to Kansas City and ordered a raw cinnamon roll at a coffee shop. After taking one bite, I knew I had to find a way to make these at home. After testing a few different recipes, I found the perfect combination of wholesome ingredients! These raw, no-bake cinnamon rolls have become my recent food obsession, and my roommates can attest that they won’t last long in the fridge before they’re all eaten.

Prep Time: 20 min | Total Time: 20 min

Ingredients

The “Dough”

• 3/4 cup oat flour (if you don’t have oat flour, you can blend oats in a high-speed blender)

• 3/4 cup almond flour

• 1/8 tsp sea salt

• 2 ½ Tbsp coconut oil (softened or melted)

• 2 Tbsp maple syrup

• 3/4 tsp vanilla extract

The Filling

• 1 cup packed pitted dates

• 1 Tbsp coconut oil (softened or melted)

• 1 ½ Tbsp cinnamon

• 1/8 tsp sea salt

• 1/2 tsp vanilla extract

• 1/2 – 1 Tbsp water

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Instructions

1. Blend oat flour, almond flour, salt, coconut oil, maple syrup, and vanilla in a food processor until combined.

2. Shape the dough into a rectangle and roll it out into a square on parchment paper.

3. Chill the dough while preparing the filling.

4. Blend dates, coconut oil, cinnamon, salt, vanilla, and water in the food processor until smooth.

5. Spread the cinnamon filling over the dough and roll it up.

6. Slice into 12 rolls (should be about 3/4 “ thick) and enjoy!

7. Note: For best texture, place in the fridge for 30 minutes before serving)

Store leftovers in the refrigerator for up to 1 week or in the freezer for 1 month.