Cinnamon Rolls — rawknitster style

• 1 ¹⁄₂ – 2 cups almond /​brazil pulp
• ¹⁄₂ cup plus 2 TBS almond milk /​ coconut water
• 1/​2 cup macadamias
• ¹⁄₃ cup flax /​ chia seeds, ground
• 6 medium dates (or 4 large med­jools)
• ³⁄₄ tea­spoon cin­na­mon
• ¹⁄₂ tea­spoon pink salt  

You can use less pulp in the pas­try – even about a cup is enough.

Process macadamias in food proces­sor until very fine and slighty creamy. Put in large bowl.

Process dates until finely chopped, almost a paste. Put in bowl with macadamia.

Add almond pulp, ground flax seed, cin­na­mon, and salt. Mix together with wooden spoon.

Add almond milk. Con­tinue mix­ing until well com­bined.

Spread out on teflex sheet. Mix­ture should com­pletely cover one sheet.

Dehy­drate 1–2 hours at 115 degrees.  

Fill­ing

• 1 ¹⁄₂ cups chopped pecans*
• ²⁄₃ cup agave
• 1 tea­spoon cin­na­mon
• ¹⁄₄ tea­spoon pink salt
• ¹⁄₄ tea­spoon vanilla extract
• raisins (optional)  

*you can use wal­nuts instead of pecans for the fill­ing.

Put all ingre­di­ents in a bowl and stir with a wooden spoon until well mixed.

After dough has dehy­drated 1–2 hours take out of dehy­dra­tor and spread fill­ing mix over entire sur­face of dough. If desired, sprin­kle with raisins.

Using the telflex sheet to help you, roll up the dough, tak­ing care to check and see that the dough is peel­ing off the teflex sheet as you go.

When all rolled up, cut the roll into 1–2 inch slices.

Put cin­na­mon rolls back onto teflex sheet and dehy­drate at 115 degrees for another hour or two.

Store in fridge in air­tight con­tainer. Eat cold, at room temp, or put back in dehy­dra­tor until warm.

Frost­ing

• 1 cup macadamias
• ¹⁄₂ cup almond milk (1−2 Table­spoons more if needed)
• ³⁄₄ cup agave
• 1 tea­spoon yacon (optional)
• 1 tea­spoon lucuma (optional)*
• 1 Table­spoon vanilla extract
• 1 tea­spoon pink salt

*mesquite can replace the lucuma in the frost­ing

Blend all in Vita­mix until smooth.

Store in jar in fridge. Spoon onto cin­na­mon rolls when ready to eat.

Cin­na­mon Rolls – photo by RawKnit­ster, cour­tesy of The Raw Food Talk (Alissa Cohen)

The Raw­FoodTalk forum, based on Alissa Cohen‘s book Liv­ing on Live Food, is home for a large com­mu­nity of peo­ple on their jour­ney to a health­ier life. Some of the con­tri­bu­tions shared  there are sim­ply out­stand­ing.

This recipe was posted in the Raw Food Talk forum by RawKnit­ster and it’s her inter­pre­ta­tion of a health­food store demo that she’d just attended and made upon return­ing home.