RAW VEGAN CINNAMON ROLLS

One of the biggest misconceptions about the raw vegan diet is that it’s “boring” because it lacks the flavor that some traditional meals in the standard diet provide.

This can’t be more far from the truth. There are so many traditional recipes that can be modified into raw vegan that still provide a delicious flavor, and way more nutritional benefits than the original recipe.

This raw vegan cinnamon rolls are a great example of the above. The first time I made them, they turned out to be a pleasant surprise that kept me coming back for more.

Ingredients

ROLLS

• 8 bananas (preferably firm bananas so they don’t break apart easily) 
  

PASTE

• 1 cup pitted Medjool dates

• 1/2 cup raisins (optional)

• 2 tsp. maple syrup

• Coconut water

• 1 tsp. cinnamon

• Pecans

GLAZE

• 3/4 cup raw cashews (soak for at least 4 hours or overnight)

• Coconut water

• 2 drops liquid monk fruit extract

Directions

ROLLS

1. First, it’s important to determine the desired amount of cinnamon rolls and plan accordingly. it takes about one banana to make one cinnamon roll.

2. Once the quantity is determined, cut the bananas lengthwise into thin strips using a sharp knife. Make sure to cut them slowly and carefully so that the thin slices don’t break apart.

3. To keep recipe raw, dehydrate the banana strips below 120 °F. The best way to dehydrate them is by using a dehydrator (which will help make the process faster.) However, air-fryers will go as low as 80 °F, and ovens with a proofing option will go as low as 100°F.

4. Place banana strips on baking tray on top of parchment paper and dehydrate for 6-8 hours (I opted for a temperature of 115 °F.) This will make them pliable and easy to roll.

PASTE

1. Add dates and cinnamon into a blender or food processor and blend for a couple of seconds.

2. Add maple syrup into the blender and just enough coconut water to obtain a smooth consistency. Blend all ingredients until smooth.

3. Scoop the paste out and spread on each banana slice.

4. Once the banana is covered with the paste, add pecans on top.

5. Roll cinnamon rolls and put them back in the dehydrator (or method of choice) to warm them up and allow the paste to become gooey (and delicious!)

6. Dehydrate for another 6-8 hours depending on the desired texture. Less time would make them more gooey while more time would make them more firm (I personally prefer them firm, so I dehydrated them for 8 hours.)

GLAZE

1. Drain cashews and add to a blender.

2. Add just enough coconut water to make a smooth consistency (add few tablespoons at a time.)

3. Add two drops of liquid monk fruit to sweeten the glaze.

4. Blend all ingredients until getting the perfect glaze consistency.

5. Using a spoon, top the warmed cinnamon rolls with the glaze, and enjoy!