Raw cinnamon rolls and almond cream

1. Make the rolls first :

• 1¼ cup hazel­nut pulp
• 1¼ cup ground flaxseed
• 1½ table­spoons cin­na­mon
• 1 pinch sea salt
• ³⁄₄ cup soft pit­ted dates, packed
• ¹⁄₂ cup dried figs (heap­ing quar­ter cup)
• ¼ cup water
• 2 table­spoons coconut oil
• 2 table­spoons agave nec­tar

In food proces­sor, process dates, figs and water.
You may need a bit more water to get it smooth.
You’ll still have bits of date skin, but it should all be of blended con­sis­tency.
In a bowl, mix the hazel­nut pulp, flax, cin­na­mon and sea salt.
Add coconut oil, agave and mix well.
Add enough date paste to get a sticky dough con­sis­tency – you should be able to form a ball.
Spread mix­ture into a rec­tan­gle on a square of parch­ment paper.
Form a layer on this rec­tan­gle with the date/​fig mix­ture.
Using the parch­ment paper, roll the rec­tan­gle. It should be wide enough that it rolls once.
With a sharp knife, slice 1.5–2″ seg­ments.
Let it harden in the refrig­er­a­tor for half-​​an-​​hour.

2. Make the almond cream

• 1 cup almonds, soaked 8 hours, well rinsed
• 3/​4c water, as needed
• 1/​4c dates
• 2T coconut oil
• 1/​2tsp car­da­mon
• 1/​2tsp nut­meg

Blend in a blender until smooth. You may need a lit­tle more or a lit­tle less water depend­ing on your blender.
Spoon cream over roll, serve with a side of blue­ber­ries.
The tart­ness of the berries goes incred­i­bly well with the sweet­ness of the rolls.

View the recipe in Veg­an­li­cious’ blog.