Author Notes: I created these when I was craving cinnamon rolls but wanted something easier to make, and much healthier. Thus, the Raw Cinnamon Roll Bites were born; a raw cinnamon cookie with a drizzle of coconut milk maple icing. And it’s even better than a traditional cinnamon roll because it takes mere minutes to make, and won’t make your blood sugar spike and crash like the real thing.
Best of all? They are dairy-free, soy-free, gluten-free, egg-free, and corn-free so great for almost any diet. —maiah03
Serves: 12
Ingredients
-
1/2
cup raw walnuts
-
1/2
cup dates
-
1
teaspoon pure vanilla extract
-
1
teaspoon cinnamon
-
1/8
teaspoon sea salt
-
1/2
cup sunflower seeds
-
1/4
cup gluten-free oats
-
1/2
cup coconut milk, divided
-
1-1/2
tablespoons pure maple syrup
-
1
tablespoon coconut milk
-
2
tablespoons tapioca flour
-
2
teaspoons pure maple syrup
Directions
- 1. Pulse the walnuts, dates and sunflower seeds in a high-powered blender or food processor until combined.
- 2. Add in the vanilla, cinnamon, salt, oats and 2 tablespoons of the coconut milk, continuing to combine and pulse.
- 3. Continue to process/blend until ingredients come together. Add the remaining coconut milk and maple syrup.
- 4. Line a container/dish with plastic wrap, and use the bottom of a mug or measuring cup to flatten the dough. (Alternately, you can roll the dough into balls). Chill in the fridge for 15-30 minutes to firm up.
- 5. Optional: mix together 1 tablespoon coconut milk, 2 tablespoons tapioca starch and maple syrup. Drizzle over the cinnamon buns. Chill to set further.