No Bake Cinnamon Rolls

2021-01-26T16:04:05+00:00January 24th, 2021|Desserts, Recipes, Vegan|

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No bake desserts:

There is no denying it, no bake desserts are my jam! I’ve been making a variety of no bake desserts for awhile now because they are easy, tasty, and quick.

Raw cinnamon rolls:

I love cinnamon rolls! And I wanted to whip up a batch of raw, no bake cinnamon rolls for a grab and go treat. And I love that I can stash these in my freezer for when the sweet tooth comes a knocking.

Ingredients you will need:

  1. Medjool dates pitted (soaked overnight)
  2. Vanilla extract
  3. Raw almonds
  4. Raw pecans
  5. Salt
  6. Primal Palate Cinnamon Sugar seasoning (substitute equal parts cinnamon and coconut sugar)
  7. Flaxseed meal ( if you don’t have flaxseed meal but have almond or coconut flour those can be substituted)
  8. Raw coconut butter
  9. Date water (water reserved from soaking the dates)

How to prepare:

The first thing to do, is soak your pitted medjool dates overnight. And when ready to prepare drain the dates but reserve the date water. Add almonds and pecans to a food processor and pulse a few times. The consistency should be about pea size. And be sure to pulse versus process or else you will end up with a nut butter. Next, add in the dates, flaxseed meal, vanilla extract, salt, and process for about 15-20 seconds. You want a sticky, easy to roll consistency. But if the batter is too dry add 1 Tbsp at a time of the reserved date water. And if too wet, add additional flaxseed meal.

And then divide the batter into 1/2. To one half add in the cinnamon sugar seasoning and mix.

Preparing the cinnamon rolls:

Add the layer without the cinnamon sugar to a lined baking sheet or cutting board. I lined mine with plastic wrap and with my hands created an even layer. And to the top of the first layer, I add the cinnamon sugar layer, and flatten with my hands.

Roll it all up:

And as best as you can, roll it up with the plastic wrap, and freeze for up to an hour or overnight.

Cut into cinnamon rolls:

Once they have been frozen, cut into 12 cinnamon rolls, and drizzle with melted coconut butter. Transfer to the refrigerator to allow the coconut butter to set and enjoy!

Storing:

I store mine in the freezer in an airtight container. But make sure not to stack them or else it will be harder to separate them when frozen. And I enjoy mine straight out of the freezer.

 

No Bake Cinnamon Rolls:

Makes 12 rolls

Ingredients

  • 1 cup pitted soaked medjool dates I measure mine after soaking and draining water
  • 2 tsp vanilla extract
  • 1 1/2 cup almonds
  • 1/2 cup pecans
  • 1/4 tsp salt
  • 2 Tbsp cinnamon sugar seasoning
  • 2 Tbsp melted raw coconut butter
  • 1/3 cup flaxseed meal You can substitute almond flour or coconut flour if you don't have any flaxseed meal on hand

Only add if the dough is too dry:

  • 2 Tbsp date water (reserved from soaking dates) Add 1 Tbsp at a time until you reach desired consistency

Instructions

  • Soak pitted medjool dates overnight
  • Drain the dates and reserve date water
  • Add almonds + pecans to food processor and process for 10 seconds. I like to leave my a bit chunky (pea size pieces)
  • Add in dates, vanilla extract, salt, flaxseed meal, and process for about 20 seconds (don’t over process or else you will end up with nut butter
  • You want consistency to be sticky and easily able to be rolled
  • If too dry add 1 Tbsp at a time of date water until you reach desired consistency
  • Remove half of the mixture and place on a cutting board lined with plastic wrap
  • Flatten it out into a square with your fingers
  • To the other half of the mixture add cinnamon sugar seasoning and mix
  • Add to the top of the square and flatten with your hands
  • Roll it up with the plastic wrap
  • Freeze for up to an hour or overnight ( I froze mine overnight)
  • Remove plastic wrap and cut into 12 cinnamon rolls
  • Drizzle with melted raw coconut butter
  • Store in freezer