
This week, we made Copycat Erewhon No-Bake Cinnamon Rolls, and they were delicious! No oven time, no hassle, and no stress! This is the perfect sweet treat.
Ingredients:
Cinnamon Roll Dough
- 3/4 cup oat flour
- 1/2 cup almond flour
- 1/2 cup protein powder
- 1/4 cup maple syrup
- 1/2 cup cashew or almond butter
- 1 tsp vanilla extract & pinch of sea salt
- 1/4 cup milk, of choice, as needed
Filling
- 1 cup Medjool dates *soaked in hot water for 15 minutes if they aren’t super soft!
- 1/2 cup of pecans
- 1 1/2 tbsp cinnamon
- 1 tbsp melted coconut oil
- 1 tbsp water
- 1 tsp vanilla extract
- A pinch of sea salt
Instructions:
- Combine all dough ingredients in a food processor until a soft, workable dough forms. If too dry, add 1-2 tbsp milk as needed. The dough should not stick to your hands.
- Roll the dough into a rectangle on parchment paper, about 1/2” thick.
- Blend all filling ingredients (except pecans) in the food processor until smooth, scraping the sides as needed. Add 1 tbsp water if the mixture is too thick.
- Spread the filling over the dough, leaving a 1/2-1” border. Sprinkle with chopped pecans. Use the parchment paper to roll the dough into a log.
- Twist the ends of the parchment paper to secure the log, resembling a tootsie roll, and freeze for 45 minutes to 1 hour.
- Once firm, slice the log. Store in an airtight container in the fridge & enjoy!
Did you make this recipe?
Tag @cymbiotikaeats on Instagram to be featured, and make sure to use our hashtag #cymbiotikaeats! We can't wait to see your creations.