Bites & truffles · No-bake

Raw Cinnamon Rolls

Name: Raw Cinnamon Rolls
Prep time: 35 min
Yield: 10 servings
Ingredients: 280 g Almond flour; 170 g Pitted Medjool dates; 27.6 g Coconut oil; 4.2 g Vanilla extract; 1.5 g Iodized salt; 16 g Ground cinnamon; 45 g Unsweetened oat milk; 60 g Raw cashews; 20 g Maple syrup; 15 g Unsweetened oat milk

Soft date-almond dough rolled with a gooey cinnamon-date filling and drizzled with cashew glaze.

HANDS-ON35 minutes

REST / SET1 hr chill

MAKES10 rolls

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Adapted from our cookbook. About these recipes

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Makes 10 servings

Almond flour2 cups (280g) almond flour
Grams of Almond flourg
Pitted Medjool dates1 cup (170g) pitted Medjool dates, divided
Grams of Pitted Medjool datesg
Coconut oil2 tbsp (30ml) coconut oil, melted
Grams of Coconut oilg
Vanilla extract1 tsp vanilla extract
Grams of Vanilla extractg
Iodized salt¼ tsp iodized salt
Grams of Iodized saltg
Ground cinnamon2 tbsp (16g) ground cinnamon
Grams of Ground cinnamong
Unsweetened oat milk3 tbsp (45ml) oat milk
Grams of Unsweetened oat milkg
Raw cashews½ cup (60g) cashews, soaked, for glaze
Grams of Raw cashewsg
Maple syrup1 tbsp (15ml) maple syrup, for glaze
Grams of Maple syrupg
Unsweetened oat milkA splash of oat milk for the glaze (specified in the source method)
Grams of Unsweetened oat milkg

Weights are before soaking. Converted amounts are estimates. Unmeasured optional toppings start at 0 g and are excluded from nutrition. Changing servings scales every ingredient.

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A few simple steps

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Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Process almond flour with three-quarters of the dates, coconut oil, vanilla and salt until a soft, pliable dough forms. Roll between two sheets of parchment into a 9x12-inch rectangle for the original batch, adjusting the area for your batch size.
02
Blend the remaining quarter of the dates with cinnamon and the oat milk listed for the filling into a thick, spreadable paste. Spread evenly over the dough.
03
Using the parchment to help, roll the dough tightly into a log from the long edge. Chill 30 minutes to firm up.
04
Slice into your chosen number of rounds with a sharp knife, wiping the blade between cuts.
05
Blend the soaked, drained cashews with the maple syrup and the separate oat milk amount listed for the glaze until smooth; drizzle over the rolls before serving.

Before you begin

Notes for this recipe

The source glaze called for an unmeasured splash of milk. The calculator includes an estimated 15 g in addition to the 45 g used in the filling.

A note from our kitchen

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Raw Cinnamon Rolls

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