Raw Vegan Cinnamon Buns - Bravabod
Recipes

Raw Vegan Cinnamon Buns

Valentina

Valentina P

  • Difficulty Advanced Difficulty
  • Time 20" plus chilling

These raw vegan cinnamon buns taste like a dream. Rather than flour and eggs, a combination of nuts and dried fruits forms the chewy base and sweet date filling. Roll up the simple dough into a log, slice it, and enjoy. The icing here is optional, but is a really nice final touch with its hint of citrus.

How To MakeDiet Type: Plant-based

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Freeze For 3-4 months

Best by 1 week refrigerated


Shopping List
    Dough
  • 3/4 cup slivered almonds
  • 1/2 cup flax meal
  • 1/4 cup pecans
  • 1/4 cup maple syrup
  • 1 tablespoon water Filling
  • 5 large pitted medjool dates (about 90 grams)
  • 1/4 cup water
  • 2 tablespoons raisins (1 tablespoon extra for optional sprinkling)
  • 1 tablespoon melted coconut oil
  • 1 tablespoon cinnamon
  • 1/4 teaspoon salt Icing (Optional)
  • 1 tablespoon coconut manna or butter (not the same as oil)
  • 1 tablespoon maple syrup
  • 1/2 tablespoon orange juice

Instructions
  1. Step 1: Place all of the dough ingredients in a food processor and blend until a thick, compact dough is formed. Scrape down the sides of the machine to make sure all nut pieces are well broken down.
  2. Step 2: Lay a large piece of parchment paper over a cutting board and place the dough on top. Take another piece of parchment paper and place it over the dough ball, sandwiching it in between both pieces of parchment. Use a rolling pin (or empty, cleaned wine bottle) over the top piece of parchment to roll the dough beneath into 1 very thin 8 in. x 8 in. square(s). Use a knife to cut off uneven edges and patch them elsewhere in the dough as needed.
  3. Step 3: Place all of the filling ingredients in the emptied food processor and blend until a thick jam is formed.
  4. Step 4: Peel the top piece of parchment off of the dough and spoon the filling evenly over all of the dough, edges included. Sprinkle a few optional raisins on top.
  5. Step 5: Next, roll the dough into a tight cylinder, using the paper to help lift it up. Try to roll it pretty tightly, as if you were making sushi. Transfer the roll to the freezer for 1 hour, or until firm but not rock solid.
  6. Step 6: Meanwhile, warm together the optional icing ingredients in a small bowl until pourable. Slice each chilled cinnamon log into 8 to 10 pieces. Drizzle the icing over the tops of the cinnamon buns.
  7. Serve: Take a bite and enjoy. These buns are best stored in the freezer, taken out 5 to 10 minutes prior to eating to soften.
Nutrition

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Raw Vegan Cinnamon Buns

PT20M 3/4 cup slivered almonds 1/2 cup flax meal 1/4 cup pecans 1/4 cup maple syrup 1 tablespoon water 5 large pitted medjool dates (about 90 grams) 1/4 cup water 2 tablespoons raisins (1 tablespoon extra for optional sprinkling) 1 tablespoon melted coconut oil 1 tablespoon cinnamon 1/4 teaspoon salt 1 tablespoon coconut manna or butter (not the same as oil) 1 tablespoon maple syrup 1/2 tablespoon orange juice Gluten Free Paleo Vegan 10 Servings Ingredients:

10 Servings

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Takes 1 min