makes 10-12 rolls
Ingredients
For the dough:
2 c oat flour
2 almond flour
1/2 c coconut oil, melted
1/2 c coconut nectar
1/4 c psyllium husk, soaked in 1 C water for at least 10 minutes
1 tsp vanilla extract
1 TBSP cinnamon
1/2 tsp salt
For the filling:
2 C fresh medjool dates, pitted and soaked ~10 minutes (if using dried dates soak 30min in warm water)
1 1/2 tsp cinnamon
Water, to thin date paste as needed
1/2 c pecans, chopped fine, to spread on top
Method
Mix wet into dry (donut method).
Refrigerate 15-20 minutes.
Roll out between 2 pieces of wax paper.
Add dates, cinnamon and water into high-speed blender to create spreadable paste. Add water as needed.
Spread cinnamon-date paste onto rolled-out dough.
Sprinkle on pecans.
Slowly roll the dough into a tight spiral using wax paper. You will end up with a thick log.
Slice the log into 10-12 pinwheels.
Dehydrate 6 to 7 hours
**OVEN OPTION – use your oven’s lowest temp and keep an eye on it! usually 70-90C (170-200F) for 3-4 hours**
OPTIONAL Raw Vegan Cream Cheese Frosting
Ingredients
1 c cashews, soaked overnight or at least 4 hours
1/4 c coconut oil
1/4 c almond milk
1 TBSP coconut nectar
1/2 vanilla bean (or 1 tsp vanilla extract)
1 TBSP lemon juice
Method
For the frosting: blend all the ingredients together until it’s smooth.