Today I’m sharing my no flour Raw Vegan Cinnamon Rolls recipe. This delicious recipe contains only fruit, doesn’t require any baking, and is one of the tastiest treats I’ve tasted all year.
½cupOr use my 1 Minute Raw Vegan Caramel Sauce for creamy caramel tasting cinnamon rolls. Click here to get the recipe.
Instructions
Peel your bananas
Lay your banana flat on a chopping board and press down with one hand on the top of the banana.
Slice the banana lengthways into three sections.
Lay your banana slices flat on either a dehydrator sheet or a non stick oven tray.
Bake for 1 hour at 250F/ 120C or dehydrate at 115F/45C for 6 hours.
Make your date paste by blending your dates, water and cinnamon in a blender for 1 minute or until smooth. If you want to make a chocolate sauce, include carob or cacao powder with this too.
Spread each dehydrated banana slice with a layer of date paste.
Roll each slice up.
You can leave each roll up small if you want small bite sized cinnamon rolls, but if you want bigger ones, simply add more date paste to another banana slice and roll that round the outside of the small roll to make a bigger roll.
If you want to add a sprinkle of raisins to the top, you can do that now.
You can also make a glaze by mixing some leftover date paste with a little bit of water and pouring that over the top of each cinnamon roll. They taste great without this though.
Return the cinnamon rolls to the oven at the same temperature for 1-2 hours until they’ve reached the firmness of your choice. Or return to the dehydrator for 3-6 hours.
If you don’t gobble these all up in one go, and you do actually want to store these, they keep for longer stored in the fridge for up to 4 days.
The harder they are, the more dehydrated they are, the longer they will keep. But I prefer them nice and soft and juicy.