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:

1. 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.
2. Roll the dough into a rectangle on parchment paper, about 1/2” thick.
3. 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.
4. 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.
5. Twist the ends of the parchment paper to secure the log, resembling a tootsie roll, and freeze for 45 minutes to 1 hour.
6. 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.

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