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Cinnamon Rolls with Coconut Frosting and Caramel Raisin Filling:
makes 6-7 servings Adapted from a recipe @ This Rawesome Vegan Life Blog.
dough:
3/4 cup almond meal
3/4 cup ground flax seeds
3/4 cup raisins
3/4 cup dates
Pinch of salt (optional)
1 teaspoon vanilla
1 tablespoon water
Dash of cinnamon
coconut frosting:
1 heaping cup young coconut meat
3 tablespoons melted coconut oil
4 tablespoons raw agave syrup (or other preferred sweetener)
3/4 teaspoon vanilla extract
2 tablespoons lemon juice
Water, as needed
caramel raisin filling:
1 cup dates
1/4-1/2 cup coconut water
Cinnamon powder, to taste
1/4 cup raisins
To make the dough: pulse the almond meal and ground flax in your food processor until they become a rough flour. Add the rest of the ingredients and process until it all begins to stick together. Roll the dough into a square about 1/4-1/2 cm thick.
To make the frosting: blend all the ingredients together until it's smooth and drizzly. Set aside.
To make the cinnamon caramel filling: blend all the ingredients together - except the raisins - until smooth and thick like a paste. Set aside.
Cut the dough into strips and spread the filling evenly on each one, then sprinkle on the raisins and gently roll the strips up. Cover with the frosting and celebrate your healthy creation!
