#shorts Ten bucks for one slice of a no-bake cinnamon roll? Not in this economy. Skip the Erewhon price tag and whip up our homemade version of the viral no-bake cinnamon roll instead. Here’s the how-to: https://californiagrown.org/recipes/healthy-cinnamon-rolls/
INGREDIENTS
Cinnamon roll dough
3/4 cup oat flour
1/2 cup almond flour
1/2 cup whey based protein powder vanilla flavored
1/4 cup honey
1/2 cup almond butter
1 tsp vanilla extract
Sea salt
1/4 cup almond milk plus more if needed
Filling
¾ cups California Prunes soaked in hot water for 15 minutes
1/4 cup Medjool dates soaked in hot water for 15 minutes
1 1/2 TBSP cinnamon
1 TBSP melted coconut oil
1 TBSP water
1 tsp vanilla extract
pinch sea salt
½ cup finely chopped walnuts
INSTRUCTIONS
In a food processor, combine all the dough ingredients and process until the dough forms. If the dough is too dry to come together into a ball, add in 1-2 TBSP additional almond milk as needed until a uniform dough forms.
Roll the dough out into a rectangle between two pieces of parchment paper about 1/2″ thick. Remove top parchment paper when done.
Add all of the filling ingredients, besides the walnuts, to the food processor.
Process a minute or two until completely smooth and no lumps remain. You may need to stop and scrape down the processor to get things to move along. If for some reason your mixture won’t blend, add another TBSP of water.
Spread the filling out over the dough, leaving a 1/2-inch (13 mm) border around the edges. Sprinkle the chopped walnuts over the entire area of filling. Roll the dough into a log, wrapping the remaining parchment paper around the log. Squeeze the ends of the parchment paper, making it almost look like a wrapped candy then place the log in the freezer for 45 minutes to an hour.
Once the log is firm, cut it into slices. Then, store sliced rolls in an air-tight container in the fridge.
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